On Tue 13 Jan 2009 10:16:20p, MaryL told us...

>
> "jmcquown" > wrote in message
> ...
>> "Chemiker" > wrote in message
>> ...
>>> Well, back to the drawing board. Found 2 cast iron
>>> corn bread stick molds in the garage, refugees
>>> from my wife's Daddy's storage shed when he
>>> died some years ago.
>>>
>>> Cleaned them up, and reseasoned. They looked
>>> pretty good, but the proof was in the making of
>>> cornbread.
>>>
>>> Went to local market and bought a couple of packets
>>> of yellow CB mix, and made one with whole milk.
>>>
>> Your problem was buying cornbread "mix".
>>
>> Use butter to grease the molds and then make cornbread from scratch,
>> not a boxed mix.
>>
>> Jill
>>
>>
>
> Yes, what Jill said. My grandmother used the type of molds you
> describe, and she used lots of butter on the pans--and she was baking in
> days before mixes were available, which was probably "a good thing" in
> that case. Hers came out perfectly every time.
>
> MaryL
>
>

It's also very important to preheat the mold to sizzling hot before pouring
in the batter. Actually, Crisco or bacon fat works better without burning.
The temperature should be quite high.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Tuesday, 01(I)/13(XIII)/09(MMIX)
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