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Yes and no.

Corn bread doesn't necessarily require cast iron. With the style that does require cast iron, an enameled pan shouldn't be used.

There are two styles of cornbread, northern style and southern style.

Southern style is cooked in a cast iron pan. The pan is preheated with oil in the oven until very hot. The batter is then poured in and the bread baked.

This style of cornbread is oilier, crispy on the edges, and typically less sweet.

Even though this style is made in cast iron, you shouldn't make it in an enameled Dutch oven because the preheating step gets too hot and could ruin your pan. https://www.lodgemfg.com/use-and-care/enameled-cast-iron-use-and-care.asp

Northern style cornbread is fluffier and often sweeter. The batter is poured into a cold pan and baked.

As there is no preheating step, you can use any pan for this style, including your enameled pan.

Yes and no.

Corn bread doesn't necessarily require cast iron. With the style that does require cast iron, an enameled pan shouldn't be used.

There are two styles of cornbread, northern style and southern style.

Southern style is cooked in a cast iron pan. The pan is preheated with oil in the oven until very hot. The batter is then poured in and the bread baked.

This style of cornbread is oilier, crispy on the edges, and typically less sweet.

Even though this style is made in cast iron, you shouldn't make it in an enameled Dutch oven because the preheating step gets too hot and could ruin your pan. https://www.lodgemfg.com/use-and-care/enameled-cast-iron-use-and-care.asp

Northern style cornbread is fluffier and often sweeter. The batter is poured into a cold pan and baked.

As there is no preheating step, you can use any pan for this style, including your enameled pan.

Yes and no.

Corn bread doesn't necessarily require cast iron. With the style that does require cast iron, an enameled pan shouldn't be used.

There are two styles of cornbread, northern style and southern style.

Southern style is cooked in a cast iron pan. The pan is preheated with oil in the oven until very hot. The batter is then poured in and the bread baked.

This style of cornbread is oilier, crispy on the edges, and typically less sweet.

Even though this style is made in car iron, you shouldn't make it in an enameled Dutch oven because the preheating step gets too hot and could ruin your pan. https://www.lodgemfg.com/use-and-care/enameled-cast-iron-use-and-care.asp

Northern style cornbread is fluffier and often sweeter. The batter is poured into a cold pan and baked.

As there is no preheating step, you can use any pan for this style, including your enameled pan.

Yes and no.

Corn bread doesn't necessarily require cast iron. With the style that does require cast iron, an enameled pan shouldn't be used.

There are two styles of cornbread, northern style and southern style.

Southern style is cooked in a cast iron pan. The pan is preheated with oil in the oven until very hot. The batter is then poured in and the bread baked.

This style of cornbread is oilier, crispy on the edges, and typically less sweet.

Even though this style is made in cast iron, you shouldn't make it in an enameled Dutch oven because the preheating step gets too hot and could ruin your pan. https://www.lodgemfg.com/use-and-care/enameled-cast-iron-use-and-care.asp

Northern style cornbread is fluffier and often sweeter. The batter is poured into a cold pan and baked.

As there is no preheating step, you can use any pan for this style, including your enameled pan.