Why do I get a circular crack in my cornbread? This is in an enameled cast iron skillet. It does it every time too. It doesn’t fall apart when I cut it, just curious if I can prevent the circular crack.

As long as it's done, don't fret over it
Any properly made cornbread isn't going
to last long enough around me to worry over

You can rake a fork over the top before you put it in the oven or as I do. Turn io over while plating it and eat the snot out of it.

almost all I have ever seen have done similar when you are doing thicker (deeper) cornbread. My mother's never cracked like that, but hers were very thin (like really thick pancakes) and cooked multiple pans

I like to make mine about 1.5-2” thick, and don’t usually have a problem. Thicker than that, I make it a little more moist and cook 5 minutes longer

I looked it up for you.

Amen. It’s a major weakness here.

I'll take all rejects.