Just discovered this recipe in the Mar2012 catalog and thought I would give it a go. I reviewed the recipe and the step-by-step on your web site. I checked to make sure I had all the items that were called for. After completing the recipe and cutting it into 8 wedges I decided to use my Lodge cast iron corn bread skillet. The wedges fit into the skillet with room to spare, I cut back to 18 minutes on the time, golden brown and cooked all the way through. Only thing I would change is not to cook the bacon so crispy. I think the time in the oven made the bacon a little too hard. I'll let you know when I make the next batch. Thanks for a great recipe. Great idea - I love baking scones and biscuits in my cast iron skillet. Pies, too. Enjoy - PJH

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