Thread: Cast iron?

Some cast iron cooking last night...

cast iron dutch oven texas red and some bacon, cheddar, jalapeno skillet corn bread...



... that means leftover chili and corn bread with scrambled eggs for breakfast today... woo hoo!!!

You had me at cornbread

Chili and Cornbread. Does it get any better?

For me? Perhaps if I added a Blue Moon beer with a slice of orange.
Now I'm in heaven.

I don't do tomato sauce items like Chili in my seasoned cast iron. I use the Le Cruset enameled dutch oven for tomato sauce products, but if it works for you, then it works for you.

Now I'm going to have to make some cornbread.

-Zip

Not everyone puts tomatoes in their chili. Dried chiles that are reconstituted in water and then buzzed up in a blender or food processor makes a really nice reddish sauce. Just like some like beans and some only like meat in their chili.

I remember my grandmother making Mexican cornbread years ago. I enjoyed it then, and since my tastes have changed a bit I would probably really enjoy it now. I need to ask my Dad if he or my Aunt knows Granny's cornbread recipe.
I made Jiffy cornbread for my in laws when they visited from Korea last year and they loved it. The way they eat spicy stuff I bet they would go crazy for Mexican cornbread!

Originally Posted by JP5

I remember my grandmother making Mexican cornbread years ago. I enjoyed it then, and since my tastes have changed a bit I would probably really enjoy it now. I need to ask my Dad if he or my Aunt knows Granny's cornbread recipe.
I made Jiffy cornbread for my in laws when they visited from Korea last year and they loved it. The way they eat spicy stuff I bet they would go crazy for Mexican cornbread!

Many a year ago I was baking my cornbread in just a cake pan like my grandmother had done but I couldn't get my cornbread to taste like her's. So I called her and asked her for her recipe an she said just a minute, get a pencil and a piece of paper (I already had them) grandma was right back and gave me the ingredients and the instructions. I thanked her very much and went to make a batch of her wonderful cornbread.

Guess what! The ingredients and instructions were Word For Word from the Albers Cornmeal Box! The Exact same recipe I'd been using

I guess that a grandmother's love is an ingredient you just can't buy.

Now that I use the cast iron I really wish I could serve a slice to my grandmother and see if she would approve.

Made this for last Canadian Thanksgiving. Used a preheated 12” cast iron skillet instead of the baking pan as in the recipe. Smelled great, tasted even better. My dinner guests were stealing the slices from the pan before I could get them on a serving plate.

https://www.delish.com/cooking/recip...nbread-recipe/

Best cornbread recipe I have ever used was taken from the back of a Quaker Cornmeal box. After 30 years it has never let me down. But, I don’t use Quaker cornmeal (we have a local gristmill...Logan Turnpike Mill, Blairsville, GA. Great stuff).
And the ONLY way to do it properly is to get the cast iron good and hot, then wipe down the inside with bacon grease before the batter goes in...ain’t nothin’ finer.

I agree about preheating the pan! I ALWAYS put the cast iron pan in the cold oven then turn the oven on. Once the oven is up to heat I allow another 10 minutes before I make the batter.
And yes, lubing the pan is very important;whether it's bacon grease or just shortening.

Originally Posted by ZipZop

Chili and Cornbread. Does it get any better?

For me? Perhaps if I added a Blue Moon beer with a slice of orange.
Now I'm in heaven.

I don't do tomato sauce items like Chili in my seasoned cast iron. I use the Le Cruset enameled dutch oven for tomato sauce products, but if it works for you, then it works for you.

Now I'm going to have to make some cornbread.

-Zip

I usually use my coated cast iron for sauces and chili when Im inside but I was feeling rebellious that day!!!