On Thu, 23 Dec 2010 08:16:54 -0500, 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

no wonder you lost the war.

your pal,
blake