Ive seen some brands of bacon stick in cast iron. Depending on how it's cured, some has a high sugar content and it will cause more problems then good. Some has no sugar at all and is great. I don't cook a lot of cornbread but other members of the Griswold and Wagner society say it is one of the best things to cook to season a skillet. If your bored search for the WAGS forum and you can read about cast iron until you die.