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["Lynda" <lurine AT softcom.net>]

I just use my regular old recipe.  Heat the pan on a low heat with the lid 
on, just hot enough to melt the bacon grease and then pour in the batter, 
turn down the heat to simmer/low depending on your stove, slap the lid back 
on it and forget it for 30 to 40 minutes.

I found that if I heat the pan with the lid on, I get a more even cooking 
and it helps retain the heat better.  If you put the lid on it cold, then it 
takes just that much more time for the heat to get to the top and radiate 
down onto the corn bread.

Speaking of cornbread on top the stove, I remember my mother cooking 
cornbread and pies in cast aluminum pans when I was a kid.  They were 
Diamond Craft and she had a rack she set in the pans and then put a pie tin 
or cake pan on the rack and "baked" just like in the oven.  I was thinking 
about trying that with one of my cast iron pans.  Anyone else "bake" in 
their pans?

Lynda
----- Original Message ----- 
From: "Gene GeRue" <genegerue AT ruralize.com>


> It's that time of year when I start craving cornbread. My old
> computer-in-the-cranium says I used to make it on the stovetop in one
> of the cast-iron skillets. Alas, the computer memory is defective.
> Recipes, please.