Thread: Cast iron?

Originally Posted by spazola

I pre heat a little, not full hot, then spray or brush oil.
About 425 degree
Time wise I go by smell, they cook fast compared to an iron skillet of cornbread. I like them a over done and crunchy.
I don't put sugar in my cornbread if I were to, I might go a bit lower with the temp.
Sweat hogs!!

I have the entire collection of the Welcome Back Kotter Show. I hope all will enjoy this:

Originally Posted by cudarunner

This landed from FleaBay a couple of days ago. (Seller's Pic)

Attachment 330964

Out of curiosity of how much volume the cavities held, I measured using water. The result is that 2 tablespoons and 2 teaspoons brought the water level to the top of the casting.

A day and a half soak in a lye water solution took off the old sticky seasoning revealed a couple of light spots of rust so I used a denture brush and some Bon Ami to remove the rust then washed it well in hot soapy water and started seasoning it with some lard.

Here it is with 4 sessions in the oven.

Attachment 330965

I'll be using it to make a couple of batches for Sunday's Easter Dinner.

I know there is some contention about whether it is the Recipe or the Molds that gets it the name Corn-Pone

But I was told that when you use those molds that is what you call it, I understand you also cut back or eliminate the flour but my regular Cornbread recipe I use more Cornmeal than Flour anyway

Enjoy

First attempt with the cast iron corn pone went OK.

I'd heated the mold up to about 200 and the oven to 400. I found getting the wet cornbread into the molds a bit interesting. I didn't fill the first batch enough, but they came out nicely browned and crisp.

The second round the mold was only heated to about 150 and the oven to 375. I filled the forms fuller but they didn't brown as nicely.

The last batch was heated to 200 and the oven to 400 and filled about the same as the second batch. Not as brown or crispy.

The baking powder was really working while the molds were cooled and heated and the second and third came out with a lot of air bubbles in them. I'd done my usual dropping of a mold to release excess air but it didn't seem to help.

From left to right: 1st, 2nd, 3rd.



Second batch before and after.

Originally Posted by gssixgun

I know there is some contention about whether it is the Recipe or the Molds that gets it the name Corn-Pone

But I was told that when you use those molds that is what you call it, I understand you also cut back or eliminate the flour but my regular Cornbread recipe I use more Cornmeal than Flour anyway

Enjoy

The difference is very hazy and the lines blur but it is like the difference between art and pornography has been described: "I can't define it but I know it when I see it." The biggest difference, in the south at least, between corn bread an corn pone in how they are cooked. Cornbread is usually made in a loaf and corn pone is usually made in cakes. The corn shaped molds really make corn sticks which is technically cornbread. However, there are a lot of different recipes and methods. Another difference is that cornbread is leavened and corn pone is almost always not. Most recipes for corn pone that I know of have no flour and no egg but add molasses and bacon "drippings" and more importantly have no baking powder. Some use baking soda. The best corn pone recipe I have ever had is from what we.in the south refer to as "The White Trash Cookbook" which is actually called "White Trash Cooking" by Ernest Matthew Mickler. I'm not sure if I can post it. Can I do that without violating copyright?

Edit: also, it is worth mentioning that sweet potato pone is in no way related to corn pone and is not actually a pone. I have not even seen a good explanation as to why it is called pone because it it is basically sweet potato pie without the crust. Again, a very good recipe in the White Trash Cookbook.

Originally Posted by PaulFLUS

The difference is very hazy and the lines blur but it is like the difference between art and pornography has been described: "I can't define it but I know it when I see it." The biggest difference, in the south at least, between corn bread an corn pone in how they are cooked. Cornbread is usually made in a loaf and corn pone is usually made in cakes. The corn shaped molds really make corn sticks which is technically cornbread. However, there are a lot of different recipes and methods. Another difference is that cornbread is leavened and corn pone is almost always not. Most recipes for corn pone that I know of have no flour and no egg but add molasses and bacon "drippings" and more importantly have no baking powder. Some use baking soda. The best corn pone recipe I have ever had is from what we.in the south refer to as "The White Trash Cookbook" which is actually called "White Trash Cooking" by Ernest Matthew Mickler. I'm not sure if I can post it. Can I do that without violating copyright?

You can as long as you don't copy and paste.

Okay, how's this? If it doesn't fly I'll take it down.

Edit:That is a photo out of the book.
Courtesy of:
"White Trash Cooking" by Ernest Matthew Mickler

I haven't made this in a coon's age. There are fancier recipes in this book but this is the bare bones, southern style corn pone cakes like my great aunt Edna use to make. My grandmother was too high falutin' to make such common food.
So if'n ya don't have bacon drippins You can take a spoonful of lard and a palm full of bacon bits, now they have to be the real thing not that fake malarkey, and put it in the pan and render it down then tump it into your batter. I also didn't have molasses so I used pure cane syrup. Of course you have to use the lard (preferably Armour) to cook them in and not some other hoity toity shortenin'. That jus' wouldn't be right.
Here, my friend, is some good old fashion southern style corn pone.

Or you can make a big ol' fat one which we call a Johnny cake.

mm MMMM that's good eatin'...
Of course it goes without sayin that you have to cook em up in a cast iron skillet. Do it right and ifn' you eat em for breakfast they'll last you all the way through lunch.

Originally Posted by PaulFLUS

I haven't made this in a coon's age. There are fancier recipes in this book but this is the bare bones, southern style corn pone cakes like my great aunt Edna use to make. My grandmother was too high falutin' to make such common food.
So if'n ya don't have bacon drippins You can take a spoonful of lard and a palm full of bacon bits, now they have to be the real thing not that fake malarkey, and put it in the pan and render it down then tump it into your batter. I also didn't have molasses so I used pure cane syrup. Of course you have to use the lard (preferably Armour) to cook them in and not some other hoity toity shortenin'. That jus' wouldn't be right.
Here, my friend, is some good old fashion southern style corn pone.

Or you can make a big ol' fat one which we call a Johnny cake.

mm MMMM that's good eatin'...
Of course it goes without sayin that you have to cook em up in a cast iron skillet. Do it right and ifn' you eat em for breakfast they'll last you all the way through lunch.

If it wasn't 16 hours and over a 1000 miles I would be looking for an invite for some of that Paul.

Originally Posted by STF

If it wasn't 16 hours and over a 1000 miles I would be looking for an invite for some of that Paul.

Anytime Steve. We'll throw on some coffee, fry up some bacon and some corn pone and sit a spell.

Originally Posted by PaulFLUS

Okay, how's this? If it doesn't fly I'll take it down.

Edit:That is a photo out of the book.
Courtesy of:
"White Trash Cooking" by Ernest Matthew Mickler

I make the same thing but without the sugar, I have always called it hot water cornbread. My Grandmother would call them hoe cakes. They are especial good with real coarse cornmeal.

Lacy cornbread is great but, makes a bit of a mess. Same basic thing but with lots more water.