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Hey jfitz...wish you could just tell us how you feel. ;)

As a competition barbeque guy, I'm glad to see this post...good info and comments (except for the boiling suggestion...blasphemy!). Though I am going to do my part to make sure my catering clients don't see this post...don't want them to know the 'secret' to excellent barbeque chicken, and how easy it really is to make. :)

Carpe 'Que,
Jim Rhino

A good recipe. If wanting to add a little extra somethin-somethin', pour half the batter in the pan, add a layer of cooked/crumbled chorizo and/or shredded cheese (pepperjack is one of my favorites), pour remaining batter over the top and bake as recommended.

My personal favorite is to replace the baking dish with a cast iron skillet (10' to 12'). Place skillet in the oven to pre-heat with your oven, when batter is ready, add 1 tablespoon of butter to the hot skillet then pour batter into the hot skillet and bake as directed. This will give the cornbread a nice crust while keeping the rest of the dish moist and delicious.

Carpe 'Que,
Jim Rhino

One of my most favorite memories was a recurring one where we would meet for an occassional 'midnight snack'.

Mind you, this was before microwaves were as commonplace as refrigerators, we would periodically get up in the dark of night for a good old fashioned BLT. We worked in the kitchen as though we were spys...quietly getting the old, heavy, skillet out of the pantry...tearing lettuce under gently running water hoping the pipes wouldn't clank...and slicing up some fresh tomatoes while keeping an eye on the toaster to catch it before it 'popped' so it wouldn't wake up anyone else in the house.

This was my first Mother's Day without her. She is certainly missed, but the magnificent memories will remain forever.

While the post is very well written, I have to agree with the majority of the posters so far...IMO's is NOT for me. The cheese is completely unimpressive and just plain n.a.s.t.y. I have tried on several occassions to like the pie, but it just isn't in me.
Carpe 'Que,
Jim Rhino