lost Ships Biscuits info

[coloradoclyde]

Sacrilege too make corn bread in anything except a well seasoned cast iron skillet.

I didn't even think it was possible. Like making pizza in a microwave.

 

[Hawken]

After giving it some thought, it is theoretically possible, however improbable, that someone both doesn't have access to a cast iron pan (kidnapped?) and at the same time forced at gunpoint to make a batch of Cornbread. I mean, it could happen. Other than that, I got nothin'.

 

[Loyalist Dave]

After giving it some thought, it is theoretically possible, however improbable, that someone both doesn't have access to a cast iron pan (kidnapped?) and at the same time forced at gunpoint to make a batch of Cornbread. I mean, it could happen. Other than that, I got nothin'.

My point was not that one should not be using a cast iron skillet, but that what we use at home today, and the recipe for the bread..., IF one is doing frontier food circa 1754 through 1783..., is not accurate. So..., then something like a Lodge brand skillet, and cornbread using wheat and a quick-leaven (like a Jiffy Brand mix) produces the modern product..., delicious..., but NOT what they had back then.

Everybody who has tasted "corn bread" knows what the modern product is like.

I think we cheat ourselves out of a different, tasty experience, when we don't at least try to figure out how the folks prepared it when they didn't have baking soda, baking powder, and wheat flour wasn't available, and IF they had cast iron cookware, it was a spider or a Dutch Oven (and even the DO was of a different design).

LD