Wayne Boatwright wrote:

>> I'm partial to cornbread with jalapeño, corn nibbles and some cheese
>> mixed in.
>> Goomba
>>
>
> If you use a heavy Pyrex pan and preheat as you would with the cast iron,
> the results are just about as crusty.

I've never considered pre-heating the glass pans, actually. I'll
remember to try it next time I make some. It isn't something I make
often yet don't know why not? My husband is cooking for his church men's
group soon (chili) so I think some cornbread is in order!

My mother used to make a good pineapple upside down cake in her cast
iron pans. I use one now and then for certain tasks but don't want to
use one routinely.