Thanks all...planning to try this weekend...
"Isaac Wingfield" > wrote in message
...
> In article >,
> "Ronni" > wrote:
>
> > I'm looking forward to trying your recipe for corn bread...I just have
one
> > question....
> > Do you have any suggestions for baking with a glass pan? I have the 9
inch
> > square and the traditional 'cake' pan in glass, they are both heavy but
not
> > near a cast iron weight. Should I do anything different or try a whole
> > different recipe? I have never made my own cornbread but would love to.
I
> > love corn bread and the mixes and store bought jsut isn't what I want in
> > cornbread. thanks
>
> Sorry, but no, I don't. I have owned two cast iron skillets for so long
> I can't remember when I got them; the other two came along later.
>
> You don't need to try a different recipe, but you might need to make
> some baking time adjustments to allow for the difference between glass
> and iron. Check the stuff with a toothpick and don't overcook it, as
> it'll get dry.
>
> You can even make the recipe in a thin aluminum cake pan; you just won't
> get as nice a crust on the sides and bottom.
>
> One thing that characterizes "real" southern cornbread is the fact that
> it contains no sugar at all; every mix I have ever seen has sugar as an
> ingredient.
>
> I've even eaten (that is, *tried* to eat, in northern places),cornbread
> with cinnamon in it!
>
> But, you know, you *really should* have at least one cast iron skillet.
>
> Isaac