On 23 Dec 2010 05:06:34 GMT, Wayne Boatwright
> wrote:

> On Wed 22 Dec 2010 02:23:44p, sf told us...
>
> > On Wed, 22 Dec 2010 10:07:32 -0800 (PST), ImStillMags
> > > wrote:
> >
> >> On Dec 22, 10:04*am, Lou Decruss > wrote:
> >> >
> >> > http://i55.tinypic.com/fd68ba.jpg*
> >> >
> >> > Lou
> >>
> >> Love ya Lew, but........not crusty enough, too thick. I prefer
> >> my cornbread made in my cast iron skillet so I can get a good
> >> crust on there.
> >
> > How thick do you want a crust? That was thick. I've made
> > cornbread in a preheated skillet and I don't think it got any
> > thicker.
>
> Did you have enough fat in the skillet, and was the fat literally
> smoking hot before you poured in the batter? Did you bake it at a
> minimum of 425-450°F.?

Did you look at the image? That crust was thick! Anything thicker
would be gross, burned.

--

Never trust a dog to watch your food.