Because cast iron skillets can develop a “non-stick” surface, they are also a good choice for egg dishes. Other uses of cast iron pans include baking, for instance for making cornbread, cobblers and cakes.
Cornbread in particular is seen as a food item that is best prepared in a cast iron skillet. The iron pan is heated beforehand in the oven, the ingredients are first combined and mixed in a mixing bowl, then added to the heated pan, and the skillet is then placed directly into the oven for fast baking. Cast iron is a very slow conductor of heat and forms hot spots if heated too quickly, or on an undersized burner, however, it has excellent heat retention properties and the entire pan will eventually become extremely hot, including the iron handle or handles.
I suggest making some great tasting chili to go with that corn bread baked in a cast iron skillet.