Eh, about time. I can't say I was happy at the wake up call though. It has been sometime since I had a batch just come smoothly together, release well, and not tear up. Ok, I have kept the mix in a constant state of change even to the color of corn meal, but lately it's seemed like even the foundation pone was having a go at my ankle. I had begun to wonder when a batch would go my way again.
Although the orphans from the black iron adventure were a homely bunch, four of the six had gone on to a better place before dinner.
The bigger loaf (disc) was denser than an old school (non self-rising), and though very moist it didn't lean toward cake-like. I was very careful not to scorch the oil in the preheat, and I did get a nice bottom crust. I think if I can get the skillet hotter I can get a crispier, thicker, bottom crust.
The difference in time needed to warm the mini-loaf pan and the skillet was a bit of a hassle. I believe that halfa batch of batter would make a somewhat thinner disc without compromising the moistness.
The resulting lower crumb to crust ratio promises yet another interesting test batch, even if it is hard to turn away even a little from such a winning taste combination.
Release was a breeze. After allowing the skillet to cool for seven or eight min I covered it with a small towel and a plate and flipped it over. After letting it to cool and dry another fifteen or twenty min I wrapped it on up in the towel.
Looks like the cornbread schism has passed. Wohoo! The future may or may not hold a pone distribution empire, but I am very optimistic about more and better cornbread. Lately I've been illin hard about my cornbread, but it was all worth it to graduate into the Black Iron Brotherhood.