What cooking vessel is traditionally used to bake Southern cornbread for a crisp, browned crust?

A cast-iron skillet is traditionally used to bake Southern cornbread for a crisp, browned crust.

Cast iron retains heat exceptionally well, so batter poured into a preheated skillet begins cooking immediately and develops a deeply browned bottom and edges. Many cooks heat oil, bacon fat, or shortening in the pan before adding the batter.

Southern cornbread recipes vary widely. Some are savory and lightly sweetened, while others contain no sugar at all. The skillet method is especially associated with unsweetened, relatively crumbly cornbread served with greens, beans, fried fish, or barbecue.

A cast-iron skillet is not essential for making cornbread, but it is the classic vessel. A metal cake pan can work, though it generally produces less dramatic browning. Cornbread is also distinct from corn pone, hoe cake, and spoonbread, which use related ingredients but different textures or cooking methods.