[Sca-cooks] Southern Cornbread

[Terry Decker]

Cornbread is a batter bread that bakes at a lower temperature that dough
breads. As long as you don't overheat the bottom of the Dutch oven, the
system should work.

Being a batter bread, cornbread can be cooked in thin cakes on griddle (the
Eastern version of bannock).

Bear


>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