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I was cooking hot and fast last night, I had a bit of sticking or fond. The good thing about seasoned cast iron and steel that it all pops off when you deglaze. I guess it works that way with stainless to, but I do not want to admit it, I am a cast iron and steel snoot. Sometimes a bit of sticking is desirable.
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Massive doughnuts in the skillet.
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Calories don’t count over the holidays right?
Why do you think so many people who make a New Years Resolution to go on a diet start the diet on the 2nd---:hmmm:Quote:
Originally Posted by MikeB52
Though I rarely post in this thread, I use my cast-iron a few times a week, including a couple of cakes of buttermilk cornbread for today's traditional New Year's Day meal of black-eyed peas cooked with a ham-bone and collard greens. The one on the left I had just slid out of the pan to take to our neighbors.
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Happy New Year all!
Cornbread!
It’s on my list to try to make. Wife loves it.
Thanks for the inspiration,, those look awesome
:tu
I have considered myself so lucky to have married a true Southern Belle, her cornbread is a masterpiece. She makes it in her grandmothers cast iron. We’re taking well over a hundred, talk about seasoned. We don’t eat carbs much anymore but today is tradition for us and many others. Slap full of Kerry Gold butter. And in about 2 hours from now, I’ll throw some of that cornbread in a glass of milk
Do you want to live along time or do you just want it to seem like a long time.Quote:
Originally Posted by cudarunner
Seize the day - or the doughnut and enjoy.
Man, I put on a half pound today just looking at the photos..
Hot cornbread
Butter
Honey
Mike-Cornbread the way I make it (well, the way I learned from my grandmother about 30 years ago) is dirt simple. Try this:Quote:
Originally Posted by MikeB52
-Set your whole buttermilk out a few hours before cooking to come to room temp. Microwave a stick of salted butter while you're at it. Good Irish butter and fancy buttermilk both make a difference here.
-Preheat your oven to 450 F; use convection bake if you have it-seriously, you want a screamin' hot oven.
-Wipe your pans generously with shortening and dust with white cornmeal mix (I use White Lily-use whatever is the best brand you have up there); this and that hellishly-hot oven give you the crunchy crust.
-Work your melted butter into about 3 cups of your white cornmeal mix-I should measure, but I never do, and neither did my grandmother. Mix well with your fingers. I use kitchen gloves with all this grease and butter.
-Pour/fold your buttermilk into the buttered cornmeal mix until it is soupy wet and seems like it can't possibly set. In fact, if you pour it deep in the pans, it won't-I pour maybe an inch deep. If you have leftover mix after your shallow pours, branch out into muffin pans or whatever you have.
-Bake until red on the bottom, usually about 35-40 minutes for me. This is beyond golden brown but not burnt. If you do it right, your crust will be gritty/crunchy, and your insides will be tender and moist, and just barely set. Slather with butter, or pour your beans or hearty veggie soup over it. Or, once it's stiff, have it in a bowl with milk for a Southern treat like TC (and me!).
I have been tweaking this recipe for decades to rave reviews. IMO, cornbread is not sweet, nor does it need a long list of ingredients. Good southern cornbread is SOUR-yummm!
