In a message dated 4/8/99 6:50:37 AM EDT, fatfree-request@xxxxxxxxxxx writes:
> Note: Using segmented pans for cornbread is a lot of fun. Usually the pans
> are made of cast iron. I have one which has 6 piece-of-pie shaped segments
> and have seen those with 6 or 8 segments shaped like ears of corn. Of
> course
> a loaf pan or an iron skillet works well too but needs a little longer to
> cook.
I never cared much for cornbread, until I tried baking it in a cast iron
skillet. The skillet should be hot before the batter is poured in, so the
bottom will be crunchy. I wonder if whipping the egg whites until they're
stiff before adding them to the batter would help compensate for the lack of
shortening?