On Thu 15 Jan 2009 04:27:34p, Goomba told us...

> Wayne Boatwright wrote:
>
>>> I'm partial to cornbread with jalapeño, corn nibbles and some cheese
>>> mixed in.
>>> Goomba
>>>
>>
>> If you use a heavy Pyrex pan and preheat as you would with the cast
iron,
>> the results are just about as crusty.
>
> I've never considered pre-heating the glass pans, actually. I'll
> remember to try it next time I make some. It isn't something I make
> often yet don't know why not? My husband is cooking for his church men's
> group soon (chili) so I think some cornbread is in order!
>
> My mother used to make a good pineapple upside down cake in her cast
> iron pans. I use one now and then for certain tasks but don't want to
> use one routinely.
>

I always use a cast iron pan for my cornbread, but when we first moved the
last time and most cookware was still packed, I used an 8x8 Pyrex baking
dish. I preheated as I normally would and got a great crust.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Thursday, 01(I)/15(XV)/09(MMIX)
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