I fully appreciate the question and the reply.
Post# of 148272
(Total Views: 521)
Posted On: 01/21/2022 5:04:17 PM
Re: Evil Rabbit #115650
I fully appreciate the question and the reply.
So I ask a simple question. Cake or Pie?
I've personally been digging cornbread lately. It started as a cast iron skillet cornbread. Very dry, Southern style. For dipping. Definitely no cake flour or sugar etc. That's corncake IMHO.
The secret is a searing hot greased up cast iron skillet that the batter goes into, and then a 425 degree oven for 25 minutes. It gives it a good crust.
But then I got into doing same scorching hot technique in muffin pans. Still southern style, no cupcakes here. And OMG!!!
Every delicious bite has just enough crust and moist corn bits. Great with butter. Great for dipping in greens, or beans. Can't go wrong.
Fudge, I'm loosing my cotton-pickin' mind. I'm thinking the news is big, but i've been wrong every time so far. Stopped buying now. But loaded up the truck in Dec and Jan.
Good Luck,
chazzle
So I ask a simple question. Cake or Pie?
I've personally been digging cornbread lately. It started as a cast iron skillet cornbread. Very dry, Southern style. For dipping. Definitely no cake flour or sugar etc. That's corncake IMHO.
The secret is a searing hot greased up cast iron skillet that the batter goes into, and then a 425 degree oven for 25 minutes. It gives it a good crust.
But then I got into doing same scorching hot technique in muffin pans. Still southern style, no cupcakes here. And OMG!!!
Every delicious bite has just enough crust and moist corn bits. Great with butter. Great for dipping in greens, or beans. Can't go wrong.
Fudge, I'm loosing my cotton-pickin' mind. I'm thinking the news is big, but i've been wrong every time so far. Stopped buying now. But loaded up the truck in Dec and Jan.
Good Luck,
chazzle
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