[Sca-cooks] Southern Cornbread

[Stefan li Rous]

"EdB" commented:
> Normally, I use a similar Pyrex pan, but
> this time around, the oven decided to go on holiday early, and I 
> managed to
> do it in a cast iron Dutch oven on the stove top. Aside from the 
> location of
> the pot, I pretty much followed my usual steps.
I thought cornbread cooked this way needed to be baked. Or did enough 
heat get conducted from the bottom, around the sides and then to the 
top so that the cornbread was surrounded by heat, so that the cornbread 
was baked as opposed to cooked as on a griddle? I thought when you 
cooked in dutch ovens, at least over open fires, that you added hot 
coals to the top to provide heat on all sides. Perhaps cornbread 
doesn't need as high a heat as other items such as pies or roasts?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****