Author: Cast Iron Chaos

This cornbread — actually, these two pans of cornbread — were baked during 4/20, which is a good excuse to do all kinds of baking. We used two vintage cast iron pans to make this cornbread, and the results were excellent. So was the magic butter used to give this cornbread its special “edible” taste and aftereffects. And as far as edibles are concerned, I love the chance to use a cast iron pan or two to make something delicious and a little out of the ordinary that my guests would enjoy, whether or not they have any special properties…

Celebrating 4/20 with “edible” blue cornbread. source