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Cast iron cornbread cooking

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When you preheat your oven, put the skillet in then with a little grease, I use bacon grease, and a few sprinkles of corn meal. When the corn meal is brown (look in the oven), the pan is ready for the batter to be poured in.
 
Plink said:
Sugar! That's sacriledge! :rotf:

I agree!!!!!!
Off with his head!!! :haha:
If you want sugar....bake yourself a cake!!!! :grin:
 
No sugar please?? I recall corn meal ground in an old hammer mill powered by an H Mdl. Farmall tractor.
I liked the course meal from that process. Most corn meal is ground too fine. Anyway I add 1/3 grits to the corn bread to give it some flavor. :thumbsup:
 
If you want flavor in that cornbread chop a slice of bacon into small peices and brown in your baking skillet, then pour your batter in and bake. A chopped jalepeno in the batter goes good with it when youre crumbling the bread into a bowl to ladle soup beans onto also. That and a chunk of fried rabbit - fine eatin' :bow:
 
I guess that's what growing up in the South has done [strike]to[/strike] for me. I never knew anything but sweet cornbread the way my grandmother made existed until I was a teenager. :blah: In camp, break it up in a bowl and pour a little cream or milk on it! :thumbsup:
 
My mom practically grew up on cornbread and milk. I've eaten it but never did see the attraction. I'm a hopeless cornbread junkie though and man does cast iron make some good stuff.

I found that grinding popcorn and dumping it into a sifter makes for some tasty cornmeal. The stuff left in the sifter is husks and larger pieces. The husks rinse out easily and the larger pieces make for some fine mush.

Country Living grain mill is the best investment I've made in a long time. Now to attach it to an old cooler motor. I'm too lazy to grind by hand. :)
 
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