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QUICK BREADS! Home Cooking Dish of the Month (October 2014)

We like cornbread with more cornmeal than flour. I make this with blue cornmeal, oil and whole milk or soy milk.
Makes 4 servings in an 8- or 9-inch cast iron skillet

1/4 teaspoons salt
2/3 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons vegetable oil
1/3 cup whole milk
1 large egg

+ Preheat oven to 400°F. Place an 8-inch cast iron skillet in oven.
+ Whisk together cornmeal, flour, baking powder, and salt in a medium bowl.
+ Mix milk, egg, and vegetable oil with a fork.
+ When ready to bake, stir or fold wet ingredients into cornmeal mixture until just combined. Remove hot skillet from the oven and pour 1 teaspoon oil, then batter into hot skillet. Shake skillet to level batter in pan. Bake until a wooden toothpick inserted into center of corn bread comes out clean, 15 to 20 minutes. Serve warm.

Oct 18, 2014
Mardi2280 in Home Cooking

Any recommendations or warnings for the Dacor Epicure 36" Dual fuel Range?

I got a dual fuel Dacor in 2000 and now we are replacing it. Not a year has gone by without repairs. I stopped cleaning it because a repair always follows the cleaning cycle that never runs to completion. Then recently the oven shut down without tripping the circuit breaker - that's when I started shopping for a new range. Recently just as inexplicably it started working again. The oven light bulb burned out a while ago and the aluminum housing was so corroded that I couldn't replace the bulb. Our excellent electrician questioned the basic safety of the stove.

Nov 15, 2010
Mardi2280 in Cookware

Cooks Illus. April 2010 Issue Tests Staub dutch oven Against Le Creuset

I've owned Le Creuset pans for more than 25 years (bought my first while living in France) and then 8 years ago got a Staub to try. Yes Staub is a little heavier but the Le Creuset finish becomes pitted after a while and then it's impossible to clean, even with soaking. It was wonderful to clean up in the beginning when I'd have something burned on the bottom. After it's pitted it wasn't so nice any more so I'd get a new one. Staub finish is much sturdier and still cleans up easily. I'd like to hear what Cook's says after 10 years.
And I'm not a cooking professional and don't have a problem seeing how things are cooking in the dark interior. Good overhead lighting helps no matter whether the interior is light or dark. BTW Le Creuset skillets have a black interior.

Oct 07, 2010
Mardi2280 in Cookware