UPDATED Dec. 27, 2011
Here’s a question from a friend on Facebook.com/BevsCornbread:
QUESTION: I cook cast-iron skillet cornbread, why does it fall apart?
Make sure the batter has at least TWO large eggs and is pourable before adding to preheated baking dish. If the batter is too thick, add tablespoons of buttermilk until it’s pourable. Also, make sure the oven is preheated to 425 degrees. Then, add two tablespoons of shortening (or vegetable oil) to the skillet or baking dish. Place in oven and preheat until sizzling hot. Remove from oven, pour in batter and bake 20 to 25 minutes until knife inserted in center comes out clean.