>(Ed Stuart) writes:
>
>I was reading Blue Cornmeal Bread receipes on Epicurious and one
>receipe required the use of a well-seasoned cast iron skillet, whereas
>another receipe asked for a "prepared dish." What difference is there
>in cooking Blue Cornmeal Bread in a cast iron skillet?

Since you didn't supply the recipe itself it's too bad you didn't think to at
least supply the URL. No mystery to cooking cornbread in cast iron, many quick
breads are baked by the same method, where the cast iron bakeware is first well
heated, greased, and then the batter is poured in. The pre-heated cast iron
forms a golden crispy crust, then it's finished baked in the oven. What a
"prepared dish" means I can only guess, but would assume it means to use the
same method with a heavy piece of earthernware.


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