sf wrote:
> On Thu, 29 Oct 2009 20:55:23 -0500, Sqwertz >
> wrote:
>
>> On Thu, 29 Oct 2009 13:36:25 -0700 (PDT), Nancy2 wrote:
>>
>>> On Oct 29, 2:24 pm, Sqwertz > wrote:
>>>
>>>> You could also make little cornbreads in them - if it was cast
>>>> iron rather than cast aluminum.
>>> Cornbread doesn't require a cast iron pan - I never make it in a cast
>>> iron pan and it is terrific.
>> I do, and most people in the South will agree (or insist!). T
>
> Get over it. The sun doesn't rise or set in the South.
>
I bake my cornbread in a cheap tin dish with tasty results
baking paper makes anything possible

On Fri, 30 Oct 2009 14:47:16 +1000, atec 7 7 <"atec >
wrote:

>I bake my cornbread in a cheap tin dish with tasty results
> baking paper makes anything possible

Cornbread is delicious no matter what you bake it in. That said, I
dug out my old (that I had bought brand new at the time) cast iron
cornbread molds... the kind that look like ears of corn. Way back
then, I wasn't very good at (dedicated to) seasoning cast iron so my
cornbread stuck and I lost interest in the molds. I rediscovered them
recently and really seasoned them up well so the molds bake perfectly
now. They make such cute cornbread sticks! Just makes you want to
gobble them up (with lots of butter, of course).

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> Cornbread is delicious no matter what you bake it in. That said, I
> dug out my old (that I had bought brand new at the time) cast iron
> cornbread molds... the kind that look like ears of corn. Way back
> then, I wasn't very good at (dedicated to) seasoning cast iron so my
> cornbread stuck and I lost interest in the molds. I rediscovered them
> recently and really seasoned them up well so the molds bake perfectly
> now. They make such cute cornbread sticks! Just makes you want to
> gobble them up (with lots of butter, of course).
>

My mother's cornbread stick pan, is probably what my sister and I will
be fighting over. lol


Becca

On Fri, 30 Oct 2009 11:44:43 -0500, Becca > wrote:

>My mother's cornbread stick pan, is probably what my sister and I will
>be fighting over. lol

I have two pans and two kids. Hopefully no war will break out.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Becca > wrote:

> sf wrote:
> >
> > Cornbread is delicious no matter what you bake it in. That said, I
> > dug out my old (that I had bought brand new at the time) cast iron
> > cornbread molds... the kind that look like ears of corn.

> My mother's cornbread stick pan, is probably what my sister and I will
> be fighting over. lol

Didn't your dear Mommy teach you girls to share?

:-)

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
>> My mother's cornbread stick pan, is probably what my sister and I will
>> be fighting over. lol
>>
>
> Didn't your dear Mommy teach you girls to share?
>
> :-)
>

Mom always liked her best. ;-)


Becca

In article >,
Becca > wrote:

> sf wrote:
> >
> > Cornbread is delicious no matter what you bake it in. That said, I
> > dug out my old (that I had bought brand new at the time) cast iron
> > cornbread molds... the kind that look like ears of corn. Way back
> > then, I wasn't very good at (dedicated to) seasoning cast iron so my
> > cornbread stuck and I lost interest in the molds. I rediscovered them
> > recently and really seasoned them up well so the molds bake perfectly
> > now. They make such cute cornbread sticks! Just makes you want to
> > gobble them up (with lots of butter, of course).
> >
>
> My mother's cornbread stick pan, is probably what my sister and I will
> be fighting over. lol
>
>
> Becca

I have a couple of them that never get used... <sigh>
I'm sure my sister will want them when we finally go thru mom's baking
pans and stuff when she gets into a house.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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On Fri, 30 Oct 2009 11:44:43 -0500, Becca > wrote:

>sf wrote:
>>
>> Cornbread is delicious no matter what you bake it in. That said, I
>> dug out my old (that I had bought brand new at the time) cast iron
>> cornbread molds... the kind that look like ears of corn. Way back
>> then, I wasn't very good at (dedicated to) seasoning cast iron so my
>> cornbread stuck and I lost interest in the molds. I rediscovered them
>> recently and really seasoned them up well so the molds bake perfectly
>> now. They make such cute cornbread sticks! Just makes you want to
>> gobble them up (with lots of butter, of course).
>>
>
>My mother's cornbread stick pan, is probably what my sister and I will
>be fighting over. lol

We had two of those and got rid of both of them. I've also go a
sectioned cast pan that's next to go and never been used. I might
give is a try but I'm not holding my breath in hopes I'll like it. I
make my northern style cornbread in a 8X8X2 pyrex pan. That's how I
like it so the southerners can sue me. I also use a 1/4 cup of sugar.
So HA!!!!

Lou

In article >,
sf > wrote:

> Cornbread is delicious no matter what you bake it in. That said, I
> dug out my old (that I had bought brand new at the time) cast iron
> cornbread molds... the kind that look like ears of corn. Way back
> then, I wasn't very good at (dedicated to) seasoning cast iron so my
> cornbread stuck and I lost interest in the molds. I rediscovered them
> recently and really seasoned them up well so the molds bake perfectly
> now. They make such cute cornbread sticks! Just makes you want to
> gobble them up (with lots of butter, of course).

One of those was left in the house I bought thirty years ago. I didn't
have a clue what it was (I thought it was a cookie mold). After many
years of storing it, I chucked it. Breaks my heart now.

leo

On Sat, 31 Oct 2009 01:12:40 -0700, Leonard Blaisdell
> wrote:

>In article >,
> sf > wrote:
>
>> Cornbread is delicious no matter what you bake it in. That said, I
>> dug out my old (that I had bought brand new at the time) cast iron
>> cornbread molds... the kind that look like ears of corn. Way back
>> then, I wasn't very good at (dedicated to) seasoning cast iron so my
>> cornbread stuck and I lost interest in the molds. I rediscovered them
>> recently and really seasoned them up well so the molds bake perfectly
>> now. They make such cute cornbread sticks! Just makes you want to
>> gobble them up (with lots of butter, of course).
>
>One of those was left in the house I bought thirty years ago. I didn't
>have a clue what it was (I thought it was a cookie mold). After many
>years of storing it, I chucked it. Breaks my heart now.
>

It happens. You just weren't "in the zone" back then. They're still
sold and not expensive either, if you want to purchase one now.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 31 Oct 2009 01:12:40 -0700, Leonard Blaisdell
> fired up random neurons and synapses to
opine:

>One of those was left in the house I bought thirty years ago. I didn't
>have a clue what it was (I thought it was a cookie mold). After many
>years of storing it, I chucked it. Breaks my heart now.

Similarly, I sold a set of family hand-me-down china in a garage sale
years and years ago when I could finally afford to replace it. A few
years later, an "orphan" piece turned up that had somehow gotten
separated from the rest of the hand-me-down set, and I idly glanced at
the hallmark: "Made In Occupied West Berlin." I'd never noticed the
hallmark before - my mother must have bought it when she and the dear
aulde dad were in Germany when he was flying in the Berlin airlift.
What a unique set of china - for which I probably got maybe $20.

Talk about repenting at leisure...

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

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