My cast-iron mold for corn-shaped small cornbreads drives me crazy because
it is so hard to clean. When I put the cornbread batter in each little
pocket I dribble a bit and that sticks during cooking. I finally gave up
using it.

Donna


"Stark" > wrote in message
...
> In article >, Michael
> Horowitz > wrote:
>
>> I recently acquired a seasoned cast iron "corn pone" mold.
>> Made excellent corn-shaped corn bread yesterday.
>> I'm looking for other things to cook in the mold.
>> I"m thinking any batter of a consistency of corn bread batter would
>> work.
>>
>> Pancake batter for example.
>>
>> Other suggestions? - Mike
>
> Hmmmmmm. IMHO you've got a one-thang-only pan. The shape is sort of
> dangerous. It might do a scone. But you probably ought to stick to
> various styles of cornbread--with jalapenos, with fresh corn, etc.