Cast iron cornbread cooking

[trent/OH]

First off, know that I am not much of a cook, outdoors or indoors.

Today I picked up a Lodge cornbread pan, the type that cooks 7 small cornbreads at a time for 75 cents. I first thought to use it to mold lead ingots, but perhaps I should use it as intended instead. How should I use it to make bread or cornbread, since the portion size will be so small? Thanks for your help.

 

[boar]

You could cut receipe in half or pour in enought to fill the 7 moulds and bake rest in cast iron skillet. Make sure you oil and heat it some to make sure it don't stick. Dilly

 

[Trina]

Actually there is a mix out there, put out by Jiffy, its a small blue and white box.. would probably be perfect for your cornbread pan :winking: Its not to bad either:>

 

[Mulebrain]

I agree with Cookie! I only use Jiffy, and with great results. There is no need to cut the recipe, just make sure to oil the pan well :thumbsup:

 

[shmrck1]

Cookie,
There should be a law that cornbread
could be made in cast iron only. It is so
much better that wayIMHO
snake-eyes :hmm:

 

[Trina]

SE you got that right :winking:

 

[coehornboy]

Lodge recommends that you pre-heat these corn stick pans in the oven prior to use, so that the cornbread that comes out is really crunchy on the outside. They make large and really small corn-cob shaped pans, as well as ones that make cornbread in the shape of a perch or a cactus. The kids really love them (I prefer cake-like corn bread). :v

 

[pasmokepole]

I never had it in cast iron - sounds good.
I do a lot of trekking and cast iron is just one of those items that is WAY too heavy to pack - would there be any way to bake it on a rock or a tin skillet? I've made Jonny Cakes on a rock - same thing?

 

[Riley/MN]

They make large and really small corn-cob shaped pans, as well as ones that make cornbread in the shape of a perch or a cactus.

And I durn near git myself kicked out of the house every time I do corn bread in ours-they are a bear to clean. I just don't see the point in hangin cast-iron cooking utensils on the wall as decorations.

~Riley

Oh BTW I do the jiffy mixes as well as other "easy" mixes and sumtimes from scratch-sumtimes with a little bit o'jalapeno thrown in, sumtimes with a can of creamed corn. It's all good out of the cast iron.

 

[shmrck1]

I don't trek or rondy but for certain types
of cooking in the kitchen at home cast iron
is a must and cornbread is one. I'm sure there
is someone here that can adapt these recipies
to treking. I don't know the rules of treking
but you could always make some up before heading
out or would that be a :nono: .
snake-eyes :hmm:

 

[Trina]

Riley, about cleaning that pan...maybe a little brush...but honestly if there is enough oil in pan they should just fall out and not be any real clean up at all... do you spray it with a non stick before you cook?


Pasmokepole,
I think the johny cakes ( is basically a pancake made with some corn meal instead of just flour) and corn bread are pretty similiar.
I dont beleive there was much leavening out there so something more akin to a pancake, is probably what they would have had...Im sure someone will correct me if I'm off base here..
The problem I see using your fry pan, would be to get enough heat all the way around it to bake it, so you would need some kind of lid.

 

[Riley/MN]

Riley, about cleaning that pan...maybe a little brush...but honestly if there is enough oil in pan they should just fall out and not be any real clean up at all... do you spray it with a non stick before you cook?

Yeah, I spray it with oil, and the little ears of corn seem to come out okay, but tend to leave a lot of residual crumbs in the nooks and crannies. So I use the brush ta get it "good enough" for me, which isn't always good enough for the head chef :redface:

~Riley

 

[Wefarmasmidgen]

I have two of these lovely cornear cast iron pans. Looked like such a GREAT idea. Ugh. Add a bit more oil to your batter (don't ask me how much - a dollop) and pam your corn stick pans, pre-heat them a bit and it's okay. I tried seasoning my pans like you season a regular cast iron fry pan, but didn't notice much difference. They do make nice wall decorations. Most of the time, I bake cornbread in a smaller cast-iron frypan in the oven, but when I want to get those nice crusty ears, I use the corn pans. Afterwards, I always have to brush them out - use a stiff toothbrush after the pans are cool and the left in stuff is dry. Works pretty well. It's fun.

--------
Soaring Spirit
Don't take life so seriously, it isn't permanent

 

[shmrck1]

SS,
You might want to try re-seasoning...I use
peanut oil to season my cast iron skillets and
dutch ovens. I also scrub them with salt and rince them & dry completely, prior to the
seasoning process.
I think most will agree that all cast iron
especially when it comes to the speciality items
like cornear pans are not the same.
Let me know if this helps.
snake-eyes :hmm:

 

[coehornboy]

pre-heat them a bit and it's okay.

Soaring spirit hit on the secret...the little brochure that comes with the pans (OK...someteimes not) suggests that you heat them in the oven until full temp and THEN pour the batter in...this makes the stcks really crispy and almosy "crunchy-fried" on the outside.

:v

 

[BadHeart]

When my Grandmother died I was the lucky grandkid out of a whole bunch the got her cast iron skillet. It is the only thing that I make corn bread in. I turn on the oven and pour some oil in it and put it in the oven and get it good and hot. While it is heating up I make my corn bread (jiffy, I like the sweet corn bread). Then i take my pan and pour the corn bread mix in and it starts to sizzle then put in in the oven. I just clean the pan with warm water only and a paper towel. Then get it hot and reoil it, /never had anything stick to it.

 

[shmrck1]

Frosty,
Just a thought on my part...If your
skillet is seasoned properly just wipe it out,
no need to re-oil unless you will not be using
it for awhile. But, if what you are doing,works,
then so be it.
snake-eyes :hmm:

 

[fw707]

Frosty's got the trick on the iron skillet deal. :thumbsup: The only thing I do different is use bacon grease in the skillet. It adds a lot of flavor in my opinion.
When you take the skillet out of the oven and spoon in the mix and hear the sizzle, you know you're gonna have a good crunchy crust.
I preheat the skillet and bake the cornbread at about 425 degrees.

 

[Capt. Jas.]

I use Criso all around the inside of the pan and preheat in the oven. Pour the batter in as it sizzles like stated above.

I love to crumble the cornbread into a large glass of buttermilk and eat it with a spoon. :thumbsup:

I shoud have never opened this thread. I'm heading for the kitchen and I'm supposed to be on a diet! :hatsoff:

 

[shmrck1]

Capt.
Now you went and made me hungary. Gotta go!
Sure hope UDF has buttermik. I got everything
else. :rotf:
snake-eyes :hmm: