WalterG

Hi all. I'm sorry. I'm going to have to delay my answers/comments to all of you until Saturday. Got a call this morning. Have to attend an out of town funeral.

Collapses as in growing 2" over the pan rim and then about even with the rim when cool.

Hi. First post has got to be about my favorite food. Cornbread. So, several questions. 1) I've seen cornbread made with butter, vegetable oil, bacon fat, and lard. Since its cornbread, why never corn oil? 2) My favorite things to add to cornbread are, creamed corn, onions, green peppers, shredded cheese, and bacon. What else can be used? 3) I really hate straining my oven for recipes calling for 450 degrees. Are there any low temp(350-375) recipes? 4) I have 2-10" and a 12" cast iron skillet. Recipes for a 10" skillet seem to be the norm, but I have found some for the 12" and am finding some more using an 8". If I double an 8" recipe will it fit in a 12" skillet? 5) As for creamed corn in a recipe, how will using a regular can of corn ( drained) affect a recipe? Will more liquid be required? 6) Any cornbread recipes that use yeast? I've always tried to get a high riser in my skillets, but even with a lot of baking soda and baking powder, the cornbread usually collapses when I take it out of the oven and cool it. O.K. I think thats enough for now.

Just in from Bedford, Ohio. Hoping to pick up a few things to improve my cooking skills. And I hope to ask a lot of questions.