On Tue, Dec 23, 2008 at 1:41 PM, Mugsy Lunsford <[email protected]> wrote:

>
> 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.


i cheated, i 'spose...used spray w/ flour on the muffin mold before
pre-heating...got the result, pictured..
i've heard of, but not tried, the niblets in the batter [not fond of cream
corn at all] the added, sautéed bits sounds yummy tho!
that has other possibilities, as well...carnivorous..strips of yellow
squash...musrooms, etc...

>
>
> 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,


when was that?


>
> someone had thrown all kinds of pans into the street,


prob. flotsam from a domestic squabble..."finding stuff" was excellent,
there.


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
>
> At 11:23 AM -0600 11/29/08, Chris Bischoff said:
Just nod and smile, that's a smart pair you have there.

Mugsy replies:
why thanks, (blush).

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