Modern cookware can't match the quality of cast iron for efficiency and good taste! Going clockwise starting at top left, the cookware includes a muffin pan, skillets, a pan for French bread loaves -- baguette loaves -- (this one is quite rare), and a pan for cornbread sticks. Cornbread & Hot Water Cornbread -------------------------------------------------------------------------------- CORN BREAD Ingredients: 1 cup corn meal (from a box, or home ground) 1 cup all purpose wheat flour (commercial, or home ground and sifted) 1/4 cup granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 1/3 cup vegetable oil 1 egg, lightly beaten COMBINE: cornmeal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. ADD milk mixture to flour mixture; stir just until blended. Pour into greased 8" square pan or cast iron skillet; or for Muffins, spoon batter into greased muffin cups or corn bread mold. If you have a sweet tooth, add 1/4 honey, reducing milk to 3/4 cup; or 3 tablespoons sugar. BAKE in a preheated 400 F oven for 20 to 25 minutes or until wooden pick inserted in the center comes out clean. Serve warm. -------------------------------------------------------------------------------- HOT WATER CORNBREAD Just put some corn meal in a bowl, add a pinch of salt, and slowly add hot water as you mix meal with your hand until the consistency forms little thin biscuit shapes. Throw them suckers in a hot iron skillet, sizzling with oil, lard or butter, and you've got some good eats, 'specially if you slather some Steen's syrup on top! Recipe by "The Cajun Queen" BACK
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