Thread: Cast iron?

Aaron you forgot, that iron pan goes into the oven to preheat before the pour.

And I even use buttermilk if I have it to put my cornbread in. Now she makes 3 kinds, like Dave she loves the sweet so she makes it with honey, then the regular like yours, then my favorite with finely minced onion and jalapeño

TC-You know, I've tried it that way with the preheated pan like many do, but I like mine best just starting off with the room temp pan. Now I know that with cast iron you have to get it screamin' hot so your food won't stick, but for me the Crisco and dusting with cornmeal mix takes care of that. Everything else I pre-heat.

That old adage about opinions being like buttholes applies to cornbread just like it does to barbecue, eh?

Recipe saved to try, thanks Aaron, and for the suggest Tc.
Will see if I can get the goods to try this weekend...
How much honey for the sweetbread? Tablespoon?

If you are ever in the neighborhood stop by and I will give you a jar of honey!

It is not worth the shipping costs. Support your local bee keeper!

Tim has great honey

To keep this on topic try a beeswax mixture to season your cast iron.

First attempt. Used 1/2 cup of local honey, and misjudged the rise.

But pretty tasty with sirloin tip roast tonight.
Love the gritty ness of corn bread..
Thanks for the inspiration..

That sirloin looks delicious! 👍

Cornbread from the corn stick pan. My second favorite way to cook cornbread. Most of the time I make skillet cornbread, when I am ambitious I will use the corn stick pan. When I am really in a good mood it is fried, hot water cornbread.

This is the first time I have seen those molds used!