Thread: Cast iron?

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 cudarunner

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.

boys ill tell you, if your married to a true Southern Bell as I am, cornbread is one the menu!, and she is making hers in a cast iron skillet her grandmother starting using around the turn of last century,, and it must be Bacon grease! ive tried a lot but them southern girls know how to make cornbread, sweet and spicy Tc