On Mon 05 Dec 2005 12:21:21a, Thus Spake Zarathustra, or was it Melinda
Meahan - take out TRASH to send?

> fawn wrote:
>> MELINDA
>>
>> is your recipe a bread like cornbread?
>> what's the difference if you baked it in an iron pan vs in the oven?
>
> Yes, it's a crumbly quick bread and not a cake.
>
> When I say to bake it in a cast iron pan, I mean to bake it, not cook it
> on top of the stove -- you grease the cast iron pan, pour the batter in,
> and put the cast iron pan in the preheated oven. It makes the outside
> crust have a better texture, and it cooks a little quicker.
>
> If the texture of that recipe makes it too dry for you, adjust the flour
> and cornmeal proportions. The more cornmeal, the drier it will be.
>

Stoneground cornmeal and buttermilk make a more moist and less crumbly
cornbread than does ordinary cornmeal and whole milk. I never add flour
and still have a very moist cornbread. Also, the amount of fat in the
recipe helps determine the texture of the crumb. I use at least 1/3 cup
for a recipe containing 2 cups cornmeal.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!