On Dec 23, 8:16*am, "jmcquown" > wrote:
> "sf" > wrote in message
>
> ...
>
>
>
> > 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.
>
> Have you ever actually *had* southern cornbread? *That was made in a loaf
> pan, not a skillet. *No one in the southern U.S. uses a loaf pan for
> cornbread. *We use cast iron skillets. *And we cut it into quarters. *We
> don't slice it like white bread
>
> Jill- Hide quoted text -
>
> - Show quoted text -

We don't use no steekin' flour, corn, or sugar in our crusty, crunchy
cornbread. I usually just make it on top of the stove for my husband
and me in a cast iron, smokin' hot skillet and the more bacon
drippings it's floating in, the better!
My mother-in-law used to say you had to put your heart in cornbread,
and she made it everyday for lunch(dinner).