Okay, how do I make a cornbread "bowl" to serve chile in?

[EFerrari]

My cornbread recipe is a mush, not a dough. What about, I pour it into an ovenproof bowl and sit another bowl on top of it? Maybe that would work with a shortened cooking time?

It wouldn't have to be very deep. Just deep enough to peek out around a big ladle-ful of chile.

Whaddaya think?

[trud]

1. I thought

it was regular cornbread, hollowed out. But what do I know...

[EFerrari]

2. Probably more than I do.

:)

But corn bread doesn't have much of crust to hollow out so I was thinking, if I make some individually formed "bowls", it might be a little easier to get the pretty effect.

[Warpy]

3. The cornbread I've made in a screaming hot skillet preheated on the stove

has had a great crust. All you'd need are some smaller cast iron frypans and a good cornbread recipe. You'd end up with a lot of bread per serving, but I doubt you'd have many complaints.

The reserved cornbread from the part that was hollowed out will make great turkey stuffing next November if you bag it and freeze it.

[EFerrari]

4. You know, I've been meaning to look for some little skillets.

There's no such thing as too much corn bread around here. :)

[supernova]

5. Yep, this is the way I make it

Hot, hot pan. I've used pie pans with the sliders or cast iron frying pans. Either way what you want is a little oil in the bottom, coating the bottom. Let the pan heat up in the oven even to smoking. Quickly pour the batter in the pan and listen for the sizzle! That is what makes a great cornbread crust.

[supernova]

6. to make a cornbread bowl

I'd use something like a small springform pan. That might be about the right size for a soup bowl.

[trud]

7. uh, no bottom? n/t

[supernova]

8. they have bottoms

and they don't leak.