Cast Iron cornbread

Discussion in 'Cooking and Recipes' started by ssonb, Apr 15, 2019.

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  1. Apr 15, 2019 #1

    ssonb

    ssonb

    ssonb

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    I saw this elsewhere and it seemed to good to not discuss here, especially since the DW made some of the best CB last nite I have had in a while. She uses my grandmaws 8'' cast iron pan that has been super well seasoned ( like three generations) ..white cornmeal.. well not really we have a 50-50 mix of white and yellow, baking powder, a TSP of sugar, milk ,egg mix till it will barely pour into a very hot pan with the oil, bacon grease your choice there, then throw in oven set to 450 for about 20 min. I love mine with the pan side crust super crispy. Now served with a pot of pinto's and ham...........
     
  2. Apr 15, 2019 #2

    Terri9630

    Terri9630

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    Just serve that with some butter and honey. Yum!
     
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  3. Apr 15, 2019 #3

    backlash

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    My wife always uses cast iron skillets to make corn bread. For a crisp crust she heats the skillets in the oven with a little oil before she puts in the batter.
    She always makes 2 pans. One for me and one for her and my brother, mine does not have sugar in it. I have never liked sugar in my corn bread.
    Now you have made me want corn bred for dinner. :)
     
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  4. Apr 15, 2019 #4

    VThillman

    VThillman

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    Yep, gotta go light on the sugar. My recipe calls for some wheat flower, enough so the bread doesn't fall apart. (I use a baking tin, so there ain't enough crust to hold it together.) I inherited Mar's cast iron frying pan, which has been gathering 'seasoning' for around a century. Don't want to mess up that seasoning.
     
  5. Apr 15, 2019 #5

    ssonb

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    I spect with enuf sugar it would be called a corn cake...
     
  6. Apr 15, 2019 #6

    CrackbottomLouis

    CrackbottomLouis

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    There ya go. Tempting me with delicious cornbread mid keto cycle.
     

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