If you click on the link below, you will see a Cast Iron Corn Bread Skillet. The idea behind this product is to create individual slices of cornbread for the family without having to cut into the crumbly stuff and risk varying sizes. I saw one shortcoming in the design, however: the possibility of filling each well with slightly varying amounts of corn bread batter, resulting in inequalities nonetheless.

To ensure each piece is no bigger or no smaller than any other, my suggestion is to put holes in between the dividers. The holes would have to be large enough for thick corn bread batter to seep through and equalize. Also, the holes would have to be low enough in the skillet (or baking pan or whatever) to ensure that even a small batch will be evenly distributed.

(Note: I'm not sure if this idea would be considered baked or not, but feel free to chastise me if it is.)
-- XSarenkaX, Sep 13 2002

Cast Iron Cornbread Skillet http://www.cooking....odde.asp?SKU=138830
Start with this design and... [XSarenkaX, Sep 13 2002, last modified Oct 04 2004]

A welder or auto shop could modify that pan in a couple minutes. Now, which kids get the little "bridge pieces" between the slices? :)
-- Amos Kito, Sep 16 2002


// Easy - just eat take eat it! //

I'm having trouble processing this instruction.
-- waugsqueke, Sep 16 2002


Oops! I wonder how that one got away from me. It must have been late or something. Here, does this help?

//Easy - just...eat it!//

You get the idea.
-- XSarenkaX, Sep 16 2002


The idea is not to evenly divide the batter, but to make lots of crusty outside, which is the best part. You can make a couple of thick ones, a little crunchy one for Suellen, etc.

But if you're into that kind of thing, what [Amos] said.

You guys still around? A lot of good ideas from this group.
-- nomocrow, Dec 19 2010



random, halfbakery