Out of my whole collection of cast iron, my favorite piece is my antique 13-inch spider campfire skillet. This piece was probably made during the mid-1800s. I found this piece at an estate sale. I happened to run into one of my returning customers/friends from church. I was $10 short from having the money needed to buy that sucker. I was really starting to get pouty lip about it. Until, my sweet friends and customers stepped in and purchased it for me, in exchange to restore cast iron.
After fully restoring this piece, I use it for cornbread. Yes, I was just a few inches from being able to place it in my oven! The legs slide perfectly into the oven rack.
I can't talk about this piece without mentioning my Mammie's cornbread recipe. Yes, it has sugar. Probably more than a cake. But, Mmmmm it's so tasty.
Mammie's Fourth of July Cornbread
Preheat your cast iron in the oven at 425 degrees
Add you dry ingredients first and mix them with a blender until fully incorporated.
Combine all of your wet ingredients into the dry ingredients and mix until everything is well blended and smooth.
Take your cast iron out, and place two tablespoons of lard into the hot skillet. With a basting brush, brush around the interior of the skillet. Pour your batter into the skillet and return to the oven at 425 degrees, for 30 to 40 minutes. Cornbread is best when the surface is a golden brown and cracked.
Take out of the oven, and baste your corn bread with melted butter.