I never thought about the foil reacting with the iron skillet, the foil was touching the pan so that could make since. Oh, ya I eat the corn bread.

I always put a piece of parchment paper between aluminum foil (which I rarely use) and any food.

wow! I've never heard of this. I guess it's true that one is never too old to learn.

I have had foil 'melt" many times touching things like tomato sauce and lasagna....but regularly wrap leftover pizza in foil and no problems....wonder if ther wer bits of salt on the corn bread?

Probably nothing to do with it, but don't you think the quality of aluminum foil is not as good as it once was? I now buy only heavy duty because the regular seems so flimsy. Some off brands of heavy duty don't even seem to be really heavy duty.

Years ago I had a melt/acid eating holes incident very dramatic. Since then, 20 yrs now, I rarely use foil but when I do, always a parchment layer when in contact with food.

You could do a test. Lay foil in a glass casserole and add acidic ingredients like ketchup, Diet Coke, a slice of lemon....etc.

yikes! Happy to say that I've never seen that happen.

Did you use buttermilk to make your cornbread? It probably reacted to the acid in the buttermilk.

Nancy, It was Heavy Duty Wal-mart Great Value.

Sherry, It was a premix Marie Callender's Honey Butter cornbread and muffin mix.

sleevendog I just rapped some left over cornbread in some foil with out it touching the iron skillet so I'll see if the foil melts out of the iron skillet.

Along w/ acidic things like buttermilk being a factor, baking powder also contains an acid (tartaric), doesn't it? Check the box ingredients list: I've a hunch there might be citric acid in there too.

I also use either waxed paper or parchment to create a barrier between foods and foil when wrapping or covering things for storage, but only if the foil will be in direct contact w/ those foods.

carolb_w_fl the ingredients.

THat's too weird! I've never heard of a reaction like that either. I'm now using way less aluminum foil than I once did. I use lots of parchment and an occasional silpat to cook on. I bought glass left over containers and use those most of the time. Live and learn, eh?

Now that you mention it, I remember I used to make the Jiffy corn muffin mix (eons ago) and I think I remember foil melting into it just like that, little dots of it.

I use foil to cover some items for the fridge and freezer, but always put parchment, wax paper, or plastic bag/wrap before the foil.

This is what I use now to cover everything. It clings so much better than the other brands. I get at Publix, but you can buy at Costco. You can also order it from Walmart.

https://www.publix.com/pd/stretch-tite-plastic-food-wrap-premium-250-square-feet/RIO-PCI-116607

I only use aluminum foil for cooking on the grill and covering baked potatoes after they are done.

I see 3 instances of the word 'acid' in that ingredients list.

And honey is slightly acidic too, I understand