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From: Hank Rogers <Hank@nospam.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Friday Night Vittles? 7/11/2025
Date: Sat, 12 Jul 2025 19:49:40 -0500
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ItsJoanNotJoAnn wrote on 7/12/2025 7:12 PM:
> On Sat, 12 Jul 2025 6:07:34 +0000, Bruce wrote:
> 
>> On Sat, 12 Jul 2025 03:45:13 +0000, ItsJoanNotJoAnn@webtv.net
>> (ItsJoanNotJoAnn) wrote:
>>
>>> On Sat, 12 Jul 2025 2:27:50 +0000, Bruce wrote:
>>>>
>>>> Inspired by RFC, I just baked my first corn bread ever. It doesn't
>>>> want to come out of the mold, so we're letting it cool off more. But
>>>> the point is I didn't notice the kitchen getting much hotter during
>>>> baking.
>>>>
>>>>
>>> What did you bake your cornbread in?  Mine will just
>>> flop right out of the cast iron skillet if I want to
>>> dump it out.
>>
>> In the end, it fell out. We had to cool it off more first. It was a
>> low round shape, as you can see from the picture:
>> <https://freeimage.host/i/FGp49lR>
>>
>> I hadn't added any sugar or eggs. It tasted ok, but almost as if I
>> should have added sugar to make it sweet. I like that it didn't
>> require any kneading, just mixing. We'll have the rest with breakfast
>> tomorrow.
>>
>>
> That looks like it was made in a round cake pan.  Did you
> grease the pan and why didn't you add an egg?  Cornbread
> here in the USA is not bread that is kneaded, the batter
> is somewhat like gravy/cake batter.  It will pour easily
> out the vessel it was made in.
> 
> If baked in a cast iron skillet, greasing it and getting
> it to almost the smoking point will pretty much ensure
> it will slide out of the pan with no coaxing.

Yeah, he needs an iron skillet.  Thin metal pans don't hold enough heat 
to cook a pone of cornbread.