Last Train wrote:
memtb wrote:
Terryallan wrote:
We use ours to cook cornbread in a cast iron pan. 450 degrees. Works great. We have heard IF you place a LARGE CERAMIC TILE IN THE BOTTOM OF THE OVEN. it disperses the heat more evenly
When I wrote my post...I thought I was going to be the only one who new about corn bread and cast iron! ;) Now you will really impress me if you “DO NOT” put sugar in your corn bread! :B
That's us! Exactly how my wife has been fixing cornbread for years - including in our TT.
It’s good to see some good “southern” folks here! Terry Allen must be from....”southern” North Carolina! :)