Grease it with bacon grease, heat it, pour in the batter, and put it in the oven. Cook until a toothpick comes out clean, and eat hot. A big bowl of beans makes it even better, although crumbling it in milk is a great snack.
I used to have a deep rectangular one for baking loaves of bread that I got after Granny died but some low life sonofabitch stole it.
She always just used her skillet for making corn bread.
I’ve got my mom’s, that she received as a wedding present in 1937.
It’s semi-retired, all I use it for is making corn bread.
Skillet, or those pans that make the corn-head shaped loaves.
Secret? After the pan is properly seasoned, when making your batch, put the butter into the pan and heat both in the oven and pour the hot butter into your batter, then pour batter into flaming hot pan. That puts a proper crust on the bottom and sides of the loaves.
I’ve never seen or known there was a wedge skillet for corn bread.
They can be had from “The Beast” for $20 to $30 depending if you want a real Lodge cast iron one, a drawn sheet steel version or a hokey cast iron one that make them in an ears of corn shape. According to various recipes, cornbread can also be made in a regular round cast iron skillet. I’ve always used a square glass baking dish.
We use the small rectangular aluminum ‘banana bread’ pans for our making corn bread in a countertop toaster oven. We enjoy cornbread at least once a week.
That wedge shape skillet is very cool. Thanks for the tips on making better cornbread above.
That’s not a skillet, that’s a parts tray. It’s heavy enough not to get overturned when you bump into it under your car, oil and grease doesn’t bother it, and it has a handle you can pull it to you with.
And then make cornbread. Wish I had one.
That’s it! We’re taking away your “Southerner” card!!
Damn Yankee…
> We’re taking away your “Southerner” card!!
> Damn Yankee…
PERSEC but I bet I’ve eaten at The Yearling Restaurant more than you have 🙂 Our cornbread is made in a different round-bottomed cast iron skillet than the one from the shop. If you do strip cast iron to re-season it, aggressive use of a knotted wire wheel on an angle grinder will produce a nicely smooth surface, which creates a smooth flat seasoned surface.
Sounds like a nifty idea, EXCEPT. If you try to sneak it back into the kitchen, the first time it’s heated up again the stench of oil and grease will kill any food near it. And if you try to clean it with ANY sort of solvent or detergent, you deserve the beatdown you get for crimes against cast iron.
The times I did an “owner assisted annual” on my plane meant that I did all the grunt work uncovering the dozens of inspection ports, while my A%P went around with a flashlight, a mirror, and a can of spray lube. I was so paranoid about getting screws and fasteners back in the same places I took them from that I used an old muffin tin labeled with tape: “right flap, door trim, brake cover, etc.” It worked great even though my mechanic laughed at me. That muffin tin went in my shop tools, never back to the kitchen.
Grease it with bacon grease, heat it, pour in the batter, and put it in the oven. Cook until a toothpick comes out clean, and eat hot. A big bowl of beans makes it even better, although crumbling it in milk is a great snack.
I used to have a deep rectangular one for baking loaves of bread that I got after Granny died but some low life sonofabitch stole it.
She always just used her skillet for making corn bread.
I’ve got my mom’s, that she received as a wedding present in 1937.
It’s semi-retired, all I use it for is making corn bread.
Skillet, or those pans that make the corn-head shaped loaves.
Secret? After the pan is properly seasoned, when making your batch, put the butter into the pan and heat both in the oven and pour the hot butter into your batter, then pour batter into flaming hot pan. That puts a proper crust on the bottom and sides of the loaves.
I’ve never seen or known there was a wedge skillet for corn bread.
They can be had from “The Beast” for $20 to $30 depending if you want a real Lodge cast iron one, a drawn sheet steel version or a hokey cast iron one that make them in an ears of corn shape. According to various recipes, cornbread can also be made in a regular round cast iron skillet. I’ve always used a square glass baking dish.
We use the small rectangular aluminum ‘banana bread’ pans for our making corn bread in a countertop toaster oven. We enjoy cornbread at least once a week.
That wedge shape skillet is very cool. Thanks for the tips on making better cornbread above.
That’s not a skillet, that’s a parts tray. It’s heavy enough not to get overturned when you bump into it under your car, oil and grease doesn’t bother it, and it has a handle you can pull it to you with.
And then make cornbread. Wish I had one.
That’s it! We’re taking away your “Southerner” card!!
Damn Yankee…
> We’re taking away your “Southerner” card!!
> Damn Yankee…
PERSEC but I bet I’ve eaten at The Yearling Restaurant more than you have 🙂 Our cornbread is made in a different round-bottomed cast iron skillet than the one from the shop. If you do strip cast iron to re-season it, aggressive use of a knotted wire wheel on an angle grinder will produce a nicely smooth surface, which creates a smooth flat seasoned surface.
Sounds like a nifty idea, EXCEPT. If you try to sneak it back into the kitchen, the first time it’s heated up again the stench of oil and grease will kill any food near it. And if you try to clean it with ANY sort of solvent or detergent, you deserve the beatdown you get for crimes against cast iron.
The times I did an “owner assisted annual” on my plane meant that I did all the grunt work uncovering the dozens of inspection ports, while my A%P went around with a flashlight, a mirror, and a can of spray lube. I was so paranoid about getting screws and fasteners back in the same places I took them from that I used an old muffin tin labeled with tape: “right flap, door trim, brake cover, etc.” It worked great even though my mechanic laughed at me. That muffin tin went in my shop tools, never back to the kitchen.