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kayb

Cornbread

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12 minutes ago, TdeV said:

@gfweb, tasty-looking photo. If you had choose between a mini-muffin pan (which I own) and a madeleine pan (which I don't), which would you choose and why?

The M pan cooks fast and shells out easily and 50%  crustage.

 

minimuffin pan would take a little longer, maybe be hard to pop out? But would have about 83% crust. 

 

A draw , I guess, depending on how one values crust and ease of removal

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FWIW, I read "somewhere" today that it was optimum to use a  cast iron pan for your cornbread pan, BUT never cut the bread in that pan.   Instead, turn it out on a board.   Never had heard of or seen this done before.    But tried it tonight.    It actually worked a charm.    Easy flip out, easy serve.

  1161924944_photo4.thumb.JPG.d67984e278a55d4c193e285345e9bdc6.JPG

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eGullet member #80.

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