ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: white non-yeast bread made in an iron skillet

Misc.
CHRIS:

Good Morning. It seems to me that you can try a cornbread recipe. As you know you blend yellow or white cornmeal together with all-purpose flour using baking powder add veg oil, salt, MIX WELL. Just spray a black iron skillet with a cooking spray such as "PAM". Then into a pre-heated oven. If you need a recipe many of us will send you one.
~Chef Dunask.
MsgID: 015183
Shared by: CASS - LAS VEGAS
In reply to: ISO: white non-yeast bread made in an iron sk...
Board: Vintage Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: white non-yeast bread made in an iron skillet
  Chris Sonora, CA
2 re: white non-yeast bread made in an iron skillet
  CASS - LAS VEGAS
3 Recipe: Southern Style Skillet Cornbread
  Betsy at Recipelink.com
4 Recipe: Skillet Bread
  Betsy at Recipelink.com
5 Recipe: Country Cornbread
  Betsy at Recipelink.com
6 Recipe: Mother's Corn Bread
  Betsy at Recipelink.com
7 Recipe: Biscuit Bread
  Betsy at Recipelink.com
8 Thank You: Skillet Bread
  Chris - Sonora, CA
9 You're welcome Chris - let us know if you try any of the recipes! (nt)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Orange-Mustard Glazed Chicken
  • ORANGE-MUSTARD GLAZED CHICKEN "A marinade of orange juice, honey, mustard, and low-sodium soy sauce adds beguiling flavor to chunks of skinless chicken breast in these little broiled or grilled kabobs. If using wooden...
  • Spareribs Cantonese (using orange marmalade)
  • SPARERIBS CANTONESE 4 pounds pork spareribs* 1 cup orange marmalade 3/4 cup water 1/3 cup low sodium soy sauce 2 cloves garlic, minced (or 1/2 tsp garlic powder) 1/2 teaspoon ground ginger Dash ground black pepper Ora...
  • Perini Ranch Steak Rub
  • PERINI RANCH STEAK RUB Tom Perini, author of "Texas Cowboy Cooking" calls this his "magic dust." It works great with sirloin or more expensive cuts. Just sprinkle or rub it into your favorite steak before grilling. (K...
  • Tomato Jam
  • For recipes and info, you can also do a search in the search box above the posts. Lots of good information there. TOMATO JAM 2 1/4 cups prepared tomatoes 1/4 cup juice plus grated peel of lemon 1/8 tsp. salt 3 1/2 cu...
ADVERTISEMENT
  • Beef Flat Iron Steak with Balsamic Pepper Sauce
  • BEEF FLAT IRON STEAK WITH BALSAMIC PEPPER SAUCE 2 beef shoulder top blade steaks (flat iron) or beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each) 1 cup balsamic vinegar 1/2 to 1 teaspoon cracked bla...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: white non-yeast bread made in an iron skillet
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!