At 1:07 PM -0600 12/23/08, richardsan said: >small discovery...i have never been able to make cornbread >muffins,that didn't stick to the cast iron pan.
go ya one better - put the butter for the bread into the cast iron pan, stick it in the oven while it's warming up. When the butter's all melted, pour it into the mix, but put the pan back down so that you can pour the batter into it hot on the oven rack. If you use a small can of creamed corn with half the milk, it comes out even better - moist cake. Usually I make corn bread in a cast iron skillet, and lately I've been pouring minced sauteed red peppers into the bottom of the skillet before the bread batter. Same deal - pour into a hot pan, and it comes out with a pretty tasty crust. Once when I was walking down the street in NO after the jazz fest, someone had thrown all kinds of pans into the street, and I grabbed a very large cast iron skillet, probably 20" across. Brought it home and gave it to my local Cuban place. They make corn bread in that - it takes about 8x normal batter amount - and it comes out really well. -- Mugsy<http://www.macgeekofdogtown.com>"It's never too late to get a little older" - Robbie Kinter --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "StrataList-OT" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/StrataList-OT?hl=en -~----------~----~----~----~------~----~------~--~---
