My in laws in Lewiston, Me are saying the same thing.
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About 1 1/4 wide by 5 1/2 long.Molds at the deepest are 3/8 or so deep. The cornbread should rise to make them 3/4 or more?
Ate a LOT of cornbread as a kid, courtesy of my Mother's mother.
Standard out of the oven procedure was to slice it down the middle, slather it with butter, and PILE the black pepper on and put it back together! Some lima beans or purple-hulled peas? Oh HELL yeah! :tu
We finally cleared, gave us time to dig out.. about 3 feet between last Fri and Thursday morning ****SMH***
I have headed out to the shop three times now to fire up the Gene, but so far I have only got as far as starting it and the power has come back on before I flipped the switches :)
That looks like the perfect thing to come in from the snow too.. :tu
Ordered a 15" lodge pan. Can't wait to play!
Also got a French style granite rolling pin. Been needing a rolling pin for experiments (home made Tortillas anyone?). But after seeing so many negative reviews of regular marble pins with poor fitment and off center holes I figure a rolling pin that's just a solid hunk of rock can't be screwed up unless it arrives broken.
Baking just got a little more interesting!
Now I just need to add a dutch oven to the fold and I'll have about everything I need for the kitchen.
OMG sooooooo Good :)
14" Lodge Pizza Iron
Big chunks of Mozzarella, Basil, Romas,
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The boy waiting for Daddy to drop some
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Ooooooey Gooooey Cheeeeeeze
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The seasoning on the pan was as good is not better this time, the cheese even wiped right off with a paper towel
Oh NOW! :cool:
That pizza looks awesome ,G-Man !!