sf wrote:
> On Thu, 29 Oct 2009 20:55:23 -0500, Sqwertz >
> wrote:
>
>> On Thu, 29 Oct 2009 13:36:25 -0700 (PDT), Nancy2 wrote:
>>
>>> On Oct 29, 2:24 pm, Sqwertz > wrote:
>>>
>>>> You could also make little cornbreads in them - if it was cast
>>>> iron rather than cast aluminum.
>>> Cornbread doesn't require a cast iron pan - I never make it in a cast
>>> iron pan and it is terrific.
>> I do, and most people in the South will agree (or insist!). T
>
> Get over it. The sun doesn't rise or set in the South.


Sure it does... every day! They even wrote a song about it....

"When the sun goes down, the tide goes out,
The people gather 'round and they all begin to shout,
"Hey! Hey! Uncle Dud,
It's a treat to beat your feet on the Mississippi Mud.
It's a treat to beat your feet on the Mississippi Mud"."

Now I've only lived in the South for a bit over three years and never
saw cornbread made in a cast iron skillet until I got here. It is
different than the corn bread I was used to in Pennsylvania.... not as
sweet and there is that "crust" thing that surprised me. But I'd be
hard pressed to pick a favorite... I like both versions and Becca has
been making a sweeter "southern" version in the cast iron skillet that I
really like. OTOH... there is a version with jalepenos and cheese in it
that is also really good.

One thing that is hard to find are the very dense, oily, sweet corn
muffins that are sold in delis, diners and bakeries in the northeast.
It was pretty common to slice one in half and grill them with butter.

Anyone remember Thomas' Corn Toaster Cakes? Haven't seen them in a long
time either.

George L