Not just for charlottes, I use my beautiful charlotte pan to bake single layer cakes and, as you can see here, cornbread. The edges bake up buttery and crisp. Leftover cornbread heats up beautifully in a conventional oven. I like to smear a little butter on a hot piece of cornbread - honey and jam are nice, too! My husband loves peanut butter on cornbread for breakfast. I served it with my favorite chili a few days ago.
I used my tried and true recipe for Perfect Cornbread. I posted it here years ago, but it’s still my favorite.
I have so many ideas for this pan. Wedges look like hearts, something to ponder come Valentine’s Day. Perhaps a chocolate cake drizzled with ganache and decorated with raspberries? Come strawberry season, I’ll bake a shortcake in the pan and mound macerated strawberries and whipped cream in the recess. I see a cinnamon cake with sweeted, whipped cream cheese and topped with a caramel apple filling in the future.
This pan is my new favorite kitchen toy!
