There is something just quite wonderful about cast iron pans. I just love to cook with them and take great care over the seasoning process. None of this non stick Teflon rubbish, we're talking about proper cooking here.
There is one dish in particular where only a cast iron pan will do and that is cornbread. Relatively unknown to me in the past, Mrs Shack has given me one or two lessons in cornbread baking and I have definitely nailed it with this little beauty.
The US have all different styles of cooking their cornbreads with recipes passed down from generations. But as we are all things Texas this week I have adapted a Texas recipe with my own style. One thing you should know in general about cornbread is that North Americans tend to like their cornbread sweet while Texans like it salty. The one thing a Texan will never, ever put into their cornbread is sugar. Just as well as I will be using my MEAT DUST sugar free rub for a firey kick.
Remove from the oven and leave to cool completely before removing the bread from the pan. Then tuck in!