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Ole time tip for cornbread

 
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8fishermen
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Joined: 07 Jul 2013
Posts: 46

PostPosted: Sun Aug 04 13 1:55 am    Post subject: Ole time tip for cornbread Reply with quote

As a child growing up in South Missippi' we ate a LOT of cornbread. My grandma made at least two pans each day. They were always cooked in cast iron skillets that were dedicated to cornbread and to say they were well seasoned would be quite an understatement. They were never washed, just wiped clean and stored in the broiler under the stove. My grandparents would supplement the dog food and pig slop with leftover cornbread and often she would cook cornbread just for the dogs. She cooked bacon for breakfast most ever day and often would cook another cured pork also like sausage or ham. There were always plenty of dripping for cornbread and if they ran short a quick trip to the smoke house produced a jar of last falls lard.

OK, enough reminiscing, now for the tip...

I assume you already have a favorite cornbread recipe so this is just an add on to enhance it.

When heating up the oven to cook the cornbread, put the bacon dripping into the cast iron skillet along with about a tablespoon of corn meal and allow them to heat up as the oven does. By the time the oven is hot, the skillet and oil will be also and the cornmeal will be fried brown. The whole house will smell of the past like the aroma of fresh stove popped popcorn. Pour off the drippings into the cornbread mix and stir it in. The remaining oil with in the hot skillet will brown the crust giving it a beautiful deep brown color and the fried cornmeal gives is a wonderful flavor.

I hope some of you give this a try. I would love to hear from some of y'all if your folks did this also.
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MGeslock
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Joined: 10 Aug 2007
Posts: 332
Location: Fredericksburg, VA

PostPosted: Sun Aug 04 13 8:38 pm    Post subject: Reply with quote

Is there any other way to make corn bread?

We would just eat it as a snack. Laughing Laughing
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8fishermen
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Joined: 07 Jul 2013
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PostPosted: Mon Aug 05 13 12:28 am    Post subject: Reply with quote

MGeslock wrote:
Is there any other way to make corn bread?

We would just eat it as a snack. Laughing Laughing


We would crumble it up and put it in a tall glass of cold milk. Good times!
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Smokergreg
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Joined: 04 Jun 2013
Posts: 29

PostPosted: Wed Aug 28 13 3:44 am    Post subject: Reply with quote

I will be trying this the next time i make some. I always find its lacking a crusty crunch to the outside when i make it.

Thank you for the tip Smile
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Neth's Redneck BBQ
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Joined: 04 Jan 2014
Posts: 65
Location: Rayville . Mo

PostPosted: Mon Jan 13 14 8:57 am    Post subject: Reply with quote

cornbread in a cast iron skillet is the only way it should be made , now you got me wanting some .
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jaronimo
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Joined: 29 Jun 2012
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PostPosted: Thu Jan 16 14 8:51 am    Post subject: Reply with quote

I think its illegal to cook cornbread in anything but cast iron.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Thu Jan 16 14 11:00 am    Post subject: Reply with quote

jaronimo wrote:
I think its illegal to cook cornbread in anything but cast iron.


It's not illegal... but it should be! Wink Laughing Wink
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Catfish
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Joined: 27 Apr 2008
Posts: 175
Location: Central and Coastal Georgia

PostPosted: Mon Jun 26 17 3:20 am    Post subject: Reply with quote

MGeslock wrote:
Is there any other way to make corn bread?

We would just eat it as a snack. Laughing Laughing


Make hoe cakes. Instead of making it to bake, use a little less liquid and cook ot like pancakes. Make them about 3 inches in diameter. Use just enough oil to coat the bottom of a fring pan about 1/16 to 1/8 deep. Cook on medium heat. Spoon in the mixture and cook for about a minute then flip. Continue to flip until golden brown. Serve
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