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Basic Buttermilk Corn Bread

Reviewed: Nov. 24, 2012
When I followed this recipe, my bread turned out really flat and dense. I didn't have a cast-iron skillet, so I used a regular round cake pan instead (I put it in the oven while it was preheating). I wonder if the bread didn't rise because a bread pan won't heat up as high as a cast-iron skillet. I've seen a friend make corn bread with a cast-iron skillet and it worked like a charm (it seemed to rise right after she poured in the batter and before she returned it to the oven). Has anyone gotten the flat, dense results even though they used the cast-iron skillet?
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