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[Gene GeRue <genegerue AT ruralize.com>]

Well, I wanted some NOW! so I baked it in the oven at 425 for 25  
minutes and it came out perfect.

Big disappointment in taste, though. Has a slight metallic taste.  
Suspect the self-rising was a big mistake. I used to use cream of  
tartar and baking soda instead of baking powder, which as I recall  
has aluminum in it.

I wanted it so I put lots of honey on it and ate it and then just  
broke it into some homemade soup and it was lots better.

On Nov 5, 2007, at 6:15 PM, Jerry W. Shepperd wrote:

> When I saw your email, I called my African-born wife, who has cooked
> lots of cornbread on open fires as well as stovetops.  She agrees
> with Lynda.  Use one's regular cornbread recipe.  If you want the top
> of the cornbread brown, flip it just before it is done.  Be more
> careful than I was the last time I tried to flip it.  The cornbread
> landed on the floor.
>
> If you substitute self-rising cornmeal for regular cornmeal, leave
> out the salt and baking soda.
>
> 1/2 cup buttermilk or soured milk (put 1 tablespoon of vinegar in
> regular milk to sour it)
> 1 tablespoon vegetable oil
> 1 egg
> 3/4 cup cornmeal (some folks like to substitute 1/4 cup of flour for
> 1/4 cup of the cornmeal)
> 1/2 teaspoon salt
> 1/2 teaspoon baking soda
> 2 teaspoons oil or butter, for the pan
>
> For variations in taste, mix cheese, onions, chopped olives, chopped
> bell peppers, or chopped jalapenos in the batter.
>
> And, enjoy.
>
> Jerry S.
>
>
>
> At 05:16 AM 11/6/2007, Lynda wrote:
> > 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.
>
>
> "Silence is not always golden; sometimes it's yellow."
>
>
>
>
>
>
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