MELINDA

is your recipe a bread like cornbread?
what's the difference if you baked it in an iron pan vs in the oven?

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.

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!