Wanda.. just pulled Nannie's cornbread recipe card and read where you can also heat the skillet on the range top and melt the butter/coconut oil ect. You want the butter/oil hot enough so the cornbread mixture sizzles when you pour it into the skillet. You bake it at 350 degrees for 35 - 45 mins. Lola
----- Original Message ----- From: [email protected] To: [email protected] Sent: Wed, 01 Jun 2016 13:57:36 -0400 (EDT) Subject: Re: CS>Non Stick Cookware I have an iron skillet that is dedicated to baking cornbread and cornbread only. You melt a good blob of lard/butter/coconut oil (the times have changed..lol) in a hot oven in your iron skillet, pull it out of the oven, pour in your batter. Let it bake for 20 - 25 mins til set, remove from oven. Cover the pan with a plate, invert the cake of cornbread onto the plate and slip the cornbread back into the skillet, bottom-side up now. Continue to bake for another 10 - 15 mins. Slide the cornbread out of the skillet onto the serving plate. Brush any crumbs out of the skillet and let cool before putting the skillet up. I usually let it cool completely and then store it in a large Ziploc bag. And I just dare anybody to use that skillet for anything but cornbread...lol.. After 30 years, it is perfect. Lola Lola, what temperature to u set the oven for this recipe? Cast iron does seem to make things taste better. Gail Sent from my iPad > On May 31, 2016, at 8:41 PM, "[email protected]" <[email protected]> > wrote: > > > I have an iron skillet that is dedicated to baking cornbread and cornbread > only. You > melt a good blob of lard/butter/coconut oil (the times have changed..lol) in > a hot oven in > your iron skillet, pull it out of the oven, pour in your batter. Let it bake > for 20 - > 25 mins til set, remove from oven. Cover the pan with a plate, invert the > cake of > cornbread onto the plate and slip the cornbread back into the skillet, > bottom-side up now. > Continue to bake for another 10 - 15 mins. Slide the cornbread out of the > skillet onto > the serving plate. Brush any crumbs out of the skillet and let cool before > putting the > skillet up. I usually let it cool completely and then store it in a large > Ziploc bag. And > I just dare anybody to use that skillet for anything but cornbread...lol.. > After 30 years, > it is perfect. > Lola -- The Silver List is a moderated forum for discussing Colloidal Silver. Rules and Instructions: http://www.silverlist.org Unsubscribe: <mailto:[email protected]?subject=unsubscribe> Archives: http://www.mail-archive.com/[email protected]/maillist.html Off-Topic discussions: <mailto:[email protected]> List Owner: Mike Devour <mailto:[email protected]>
