"Lou Decruss" > wrote in message
...
> On Thu, 23 Dec 2010 05:27:43 -0800 (PST), Libby >
> wrote:
>
>>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).
>
> Cornbread threads are as funny as ketchup on hot dog threads.

Hey, Lou! You make what *you* enjoy... let them have what they like..
doesn't have to be the same
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