On Thu, 15 Sep 2016 17:35:27 -0500, Sqwertz >
wrote:

>On Thu, 15 Sep 2016 00:13:27 -0500, Sqwertz wrote:
>
>> On Wed, 14 Sep 2016 21:39:07 -0700, isw wrote:
>>
>>> And make sure to preheat the *iron* skillet in the oven before pouring
>>> the batter in.
>>
>> Right. Most recipes tell you to preheat it in the oven, but I just
>> use the stove. Much more energy efficient and quicker.
>>
>> I think I'll make some loaded cornbread tomorrow. Cheese, bacon,
>> jalapeno, onion, and whatever else I can find.
>
>Well, I made the cornbread using a fancy "Rosemary and Olive Oil" mix
>I had the pantry that "expired" 10 months ago. Onion, jalapeno, bacon
>bits, musgovian Irish back bacon, and musgovian Iberico cheese. Put
>it in my pre-heated square cast-iron grill pan with melted duck fat
>and into the oven at 375F.
>
>35 minutes later it hadn't risen a millimeter - it was dense as when I
>poured it. Apparently the baking powder in the mix really DID expire.
>But it had a really nice crispy crust! I still ate almost half of it
>with some borrocho beans but no luscious pictures of my 3/4" thick
>goremay loaded cornbread. Have to recycle:
>
>https://www.flickr.com/photos/sqwert...ream/lightbox/
>
>-sw

I'd pay $15 bucks for that plate Steve...YUM !

I know I could get you a job at Taco Bell, when you wanna start?

William