Comments on: Cornbread Recipe http://www.reluctantgourmet.com/blog/side-dish-recipes/cornbread-recipe/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 00:42:10 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: LADawg http://www.reluctantgourmet.com/blog/side-dish-recipes/cornbread-recipe/comment-page-1/#comment-124597 LADawg Wed, 15 Dec 2010 12:42:53 +0000 http://www.reluctantgourmet.com/blog/?p=101#comment-124597 I see several things wrong with the recipe. 1. Wrong color cornmeal. Cornbread should be made with WHITE cornmeal. 2. Sugar in cornbread? Are you making bread or cake? 3. As stated above. Use a cast iron skillet. I'll stop with those three. <em>Hi LaDawg, did you even try preparing this recipe before making your comments? Give it a try Mikey, I think you'll like it. - RG</em> I see several things wrong with the recipe.
1. Wrong color cornmeal. Cornbread should be made with WHITE cornmeal.
2. Sugar in cornbread? Are you making bread or cake?
3. As stated above. Use a cast iron skillet.
I’ll stop with those three.

Hi LaDawg, did you even try preparing this recipe before making your comments? Give it a try Mikey, I think you’ll like it. - RG

]]> By: Kelly http://www.reluctantgourmet.com/blog/side-dish-recipes/cornbread-recipe/comment-page-1/#comment-1818 Kelly Sat, 30 Dec 2006 16:54:19 +0000 http://www.reluctantgourmet.com/blog/?p=101#comment-1818 I always bake my corn bread in the big cast iron skillet, it turns out wonderful. I also bake pineapple upside down cake in it. It turns out terrific every time! I always bake my corn bread in the big cast iron skillet, it turns out wonderful. I also bake pineapple upside down cake in it. It turns out terrific every time!

]]> By: John E. Hunter http://www.reluctantgourmet.com/blog/side-dish-recipes/cornbread-recipe/comment-page-1/#comment-1430 John E. Hunter Thu, 07 Dec 2006 21:36:28 +0000 http://www.reluctantgourmet.com/blog/?p=101#comment-1430 This would be even better baked in an old-fashioned iron skillet, especially one that is old and well seasoned. My mother had an iron skillet with a long handled lid. She baked cornbread in the lid, though probably a smaller batch than your recipe calls for; hers turned out about 3/4" thick and was a bit crispy. Yum! This would be even better baked in an old-fashioned iron skillet, especially one that is old and well seasoned. My mother had an iron skillet with a long handled lid. She baked cornbread in the lid, though probably a smaller batch than your recipe calls for; hers turned out about 3/4″ thick and was a bit crispy. Yum!

]]> By: Mary L http://www.reluctantgourmet.com/blog/side-dish-recipes/cornbread-recipe/comment-page-1/#comment-1243 Mary L Sun, 26 Nov 2006 15:20:16 +0000 http://www.reluctantgourmet.com/blog/?p=101#comment-1243 What a beautiful cornbread! I'm going to try it & use a round pan too. Did your wife make any other recipes you'd care to share? What a beautiful cornbread! I’m going to try it & use a round pan too. Did your wife make any other recipes you’d care to share?

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