On Sat, 31 Oct 2009 01:12:40 -0700, Leonard Blaisdell
> wrote:

>In article >,
> sf > wrote:
>
>> Cornbread is delicious no matter what you bake it in. That said, I
>> dug out my old (that I had bought brand new at the time) cast iron
>> cornbread molds... the kind that look like ears of corn. Way back
>> then, I wasn't very good at (dedicated to) seasoning cast iron so my
>> cornbread stuck and I lost interest in the molds. I rediscovered them
>> recently and really seasoned them up well so the molds bake perfectly
>> now. They make such cute cornbread sticks! Just makes you want to
>> gobble them up (with lots of butter, of course).
>
>One of those was left in the house I bought thirty years ago. I didn't
>have a clue what it was (I thought it was a cookie mold). After many
>years of storing it, I chucked it. Breaks my heart now.
>

It happens. You just weren't "in the zone" back then. They're still
sold and not expensive either, if you want to purchase one now.


--
I love cooking with wine.
Sometimes I even put it in the food.