iron skillet cornbreadi use an 8″ iron skillet for this…pour enough veg. oil on the bottom of the skillet to coat it (about 1/8-1/4 cup) then put it in the oven at 375* while it preheats.then take another frying pan add 2 or so tablespoons of fake butter and cook up until tender about 1-2 cups of chopped yellow onion depending on how much you like onions – then set it aside to cool a bit then add 6-8 ounces of sour cream and a cup or so of chedder cheese. (i use soy sour cream and a block of rice cheese). set this aside.mix up 3/4 cup of self-rising cornmeal (or cornbread mix is basically the same thing), 2 teaspoons of brown sugar (or white sugar), a dash of dill weed, one egg substitute, about 3/4 can of creamed corn (sometimes i get dangerous and use the whole can or i use the leftover and just add it to a pot of corn for a veggie plate), 2 tablespoons of milk and a dash of hot sauce.pull the iron skillet out of the oven and add the hot veg. oil to the mix then pour it all in the iron skillet. carefully spoon the sour cream/onion/cheese mixture on top and then add some more cheese if you like. bake about 35 minutes at 375*.