[Sca-cooks] Southern Cornbread

[ranvaig at columbus.rr.com]

>  > "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.

I've made cornbread on top of the stove using a cast iron
skillet.  Heat the pan, swirl butter around in it, add the batter.
When its cooked enough to not fall apart, lift it out, and
put it back in upside down.  Sometimes it gets turned
in pieces if I didn't judge "cooked enough" correctly,
but it still turns out fine.

Ranvaig