Corn bread recipes in a cast iron pan.

[Changeling]

I have a cast iron cornbread pan (Wagner) that has 6 pie shaped sections.

I would really like some recipes telling me exactly what to do to make the pie shaped sections of corn bread that end up a golden brown.
That one just slices open and puts in a big piece of butter I am just not interested in "Cake type" CB, need a break to something else! Hope you understand.

[buckwheatpaul]

Any cornbread mix will work or go to a cookbook....I take the same pan and put a little conola oil into each section and stick it in a cool oven and heat the pan and the oven up until the oven reaches
the proper temperature. While the pan is heating up I mix up the cornbread mix. When the oven is heated I take the pan out and pour the liquid oil from the pan into the cornbread mix and stir it in. I then spoon the mixture into the sections and bake per the instructions. Will come out brown and crispy....enjoy!

[Artful]

It's tough to improve upon marie callender's or even Jiffy's mix

[MaryB]

Jiffy mix but use 2 eggs, preheat the pan and as soon as you take it out of the oven brush it with bacon fat then pour in the corn bread. Bake until a toothpick comes out clean

[rockrat]

My grandmothers recipie, I modified it with stone ground corn meal

1.5 cups stone ground corn meal
1/2 cup flour
1 tsp baking soda
1 tsp baking powder
2 tbs sugar
1/8 tsp salt
2 eggs
milk, or buttermilk. I don't measure the milk, just pour in mix to make a batter kind of like muffins or waffles. probably about a cup.
2 heaping tbsp of bacon grease in the cast iron pan.

I mix everything together to make the batter and heat up the bacon grease in the pan. Then when the grease is hot, I turn off the stove, and after swirling the grease to cover the bottom of the pan, pour the rest in the batter. Then pour the batter in the warm pan and bake at 375 degrees till the top surface of the cornbread is turning brown. take out, let cool for a couple minutes and invert over a plate. Sometime it sticks on the bottom, but still tastes pretty good. Like mine with butter and strawberry preserves. Grandad ate his in a glass of whole milk

[Reverend Al]

This is the VERY best cornbread recipe that I've ever tried and it's a "never fail" hit with anyone that I've ever fed it to! Give it a try ... you'll be happy you did! Enjoy!

:happy dance:

http://i1221.photobucket.com/albums/dd466/Reverend_Al/Ldogecornbreadpan_zps683ef0f6.jpg (http://s1221.photobucket.com/user/Reverend_Al/media/Ldogecornbreadpan_zps683ef0f6.jpg.html)

http://i1221.photobucket.com/albums/dd466/Reverend_Al/BostonBakedBeansampCornbread003Large_zps85fa1557.j pg (http://s1221.photobucket.com/user/Reverend_Al/media/BostonBakedBeansampCornbread003Large_zps85fa1557.j pg.html)

http://i1221.photobucket.com/albums/dd466/Reverend_Al/Saturdaymorningbreakfast001_zps2091dac0.jpg (http://s1221.photobucket.com/user/Reverend_Al/media/Saturdaymorningbreakfast001_zps2091dac0.jpg.html)

http://i1221.photobucket.com/albums/dd466/Reverend_Al/CornbreadandButtermilkBiscuits002Large_zps01e2d8d2 .jpg (http://s1221.photobucket.com/user/Reverend_Al/media/CornbreadandButtermilkBiscuits002Large_zps01e2d8d2 .jpg.html)


THE ULTIMATE CORNBREAD RECIPE

Dry Ingredients:

- 1 Cup of All Purpose Unbleached White Flour

- 3/4 Cup of yellow cornmeal

- 1 Tablespoon Baking Powder

- 1 Teaspoon of salt

- 4 Tablespoons of sugar

- about 1 generous cup of mixed, grated cheese(s) (your choice of type)

Wet Ingredients:

- 3/4 Cup of Buttermilk

- 1/4 Cup of Whole Milk

- 2 Eggs, beaten

- 1/3 Cup of melted Butter or Margarine (I usually substitute with regular cooking oil)

- I can of Creamed Style Corn

Preheat your oven to 375 degrees. Spray two 9" aluminum pie pans with Pam (or with cooking oil if you have a pump sprayer like we do). Cast iron is always the best for cooking cornbread, and a cast iron skillet, or an actual segmented cast iron cornbread pan is the very best way to cook cornbread properly.

In a large mixing bowl, combine all the dry ingredients and blend them well. In a smaller bowl or measuring cup, thoroughly mix the buttermilk, whole milk, eggs, and oil or melted margarine. Pour the liquid ingredients into the dry ingredients and mix well. Pour the batter into the two pie pans evenly and place in the preheated 375 degree oven for 25 to 30 minutes.

When the cornbread is done, place on a cooling rack for about 5 minutes, then place a plate on the top and flip it over so that the cornbread is inverted on the plate. Cut into pie shaped wedges and spread with butter or margarine while it's still warm. It's great plain with Butter or Margarine, or topped with Apple Butter or any type of Jam. If any of it survives until the next morning, it's great for breakfast toasted until crispy under the oven broiler.

Important Tips:

- Have all of the ingredients at room temperature.

- Stone ground cornmeal works best and gives a golden coloured bread.

- If using melted margarine in the wet ingredients, don't use "no fat" versions as they contain too much water.

- Mix the batter until completely smooth. I don't care what your Grandmother said about lumpy batter being OK!

[gkainz]

Those are beautiful pics! I'm hungry now!

On somewhat of an aside, anyone successfully make cornbread in those little ears of corn cast pans? I bought a couple Lodge pans a while back (says "pre-seasoned" but that's a crock of ... uh, something!).

I preheated the pans after smearing some coconut oil in each ear, and scraped out 2 or 3 batches of stuck-on cornbread. Then I switched to Crisco and had the same luck.

I scrubbed them with a nylon scrubbing pad, re-seasoned with Crisco and still can NOT get an ear of cornbread to release from these pans ... help?

[wch]

This is the VERY best cornbread recipe that I've ever tried and it's a "never fail" hit with anyone that I've ever fed it to! Give it a try ... you'll be happy you did! Enjoy!

:happy dance:

http://i1221.photobucket.com/albums/dd466/Reverend_Al/Ldogecornbreadpan_zps683ef0f6.jpg (http://s1221.photobucket.com/user/Reverend_Al/media/Ldogecornbreadpan_zps683ef0f6.jpg.html)

http://i1221.photobucket.com/albums/dd466/Reverend_Al/BostonBakedBeansampCornbread003Large_zps85fa1557.j pg (http://s1221.photobucket.com/user/Reverend_Al/media/BostonBakedBeansampCornbread003Large_zps85fa1557.j pg.html)

http://i1221.photobucket.com/albums/dd466/Reverend_Al/Saturdaymorningbreakfast001_zps2091dac0.jpg (http://s1221.photobucket.com/user/Reverend_Al/media/Saturdaymorningbreakfast001_zps2091dac0.jpg.html)

http://i1221.photobucket.com/albums/dd466/Reverend_Al/CornbreadandButtermilkBiscuits002Large_zps01e2d8d2 .jpg (http://s1221.photobucket.com/user/Reverend_Al/media/CornbreadandButtermilkBiscuits002Large_zps01e2d8d2 .jpg.html)


THE ULTIMATE CORNBREAD RECIPE

Dry Ingredients:

- 1 Cup of All Purpose Unbleached White Flour

- 3/4 Cup of yellow cornmeal

- 1 Tablespoon Baking Powder

- 1 Teaspoon of salt

- 4 Tablespoons of sugar

- about 1 generous cup of mixed, grated cheese(s) (your choice of type)

Wet Ingredients:

- 3/4 Cup of Buttermilk

- 1/4 Cup of Whole Milk

- 2 Eggs, beaten

- 1/3 Cup of melted Butter or Margarine (I usually substitute with regular cooking oil)

- I can of Creamed Style Corn

Preheat your oven to 375 degrees. Spray two 9" aluminum pie pans with Pam (or with cooking oil if you have a pump sprayer like we do). Cast iron is always the best for cooking cornbread, and a cast iron skillet, or an actual segmented cast iron cornbread pan is the very best way to cook cornbread properly.

In a large mixing bowl, combine all the dry ingredients and blend them well. In a smaller bowl or measuring cup, thoroughly mix the buttermilk, whole milk, eggs, and oil or melted margarine. Pour the liquid ingredients into the dry ingredients and mix well. Pour the batter into the two pie pans evenly and place in the preheated 375 degree oven for 25 to 30 minutes.

When the cornbread is done, place on a cooling rack for about 5 minutes, then place a plate on the top and flip it over so that the cornbread is inverted on the plate. Cut into pie shaped wedges and spread with butter or margarine while it's still warm. It's great plain with Butter or Margarine, or topped with Apple Butter or any type of Jam. If any of it survives until the next morning, it's great for breakfast toasted until crispy under the oven broiler.

Important Tips:

- Have all of the ingredients at room temperature.

- Stone ground cornmeal works best and gives a golden coloured bread.

- If using melted margarine in the wet ingredients, don't use "no fat" versions as they contain too much water.

- Mix the batter until completely smooth. I don't care what your Grandmother said about lumpy batter being OK!

Sounds great, but you left out the jalapeno peppers!

[Reverend Al]

Sounds great, but you left out the jalapeno peppers!

That would fall under the category of "optional ingredients" ... have at 'er!

:drinks:

[Reverend Al]

Those are beautiful pics! I'm hungry now!

On somewhat of an aside, anyone successfully make cornbread in those little ears of corn cast pans? I bought a couple Lodge pans a while back (says "pre-seasoned" but that's a crock of ... uh, something!).

I preheated the pans after smearing some coconut oil in each ear, and scraped out 2 or 3 batches of stuck-on cornbread. Then I switched to Crisco and had the same luck.

I scrubbed them with a nylon scrubbing pad, re-seasoned with Crisco and still can NOT get an ear of cornbread to release from these pans ... help?

Have to admit that I'm in the same boat! I have two of the "ears of corn" style cornbread pans, one in aluminum and one in cast iron and haven't had any success with either. I bought two of the Lodge "wedge" shaped cornbread skillets and haven't looked back! They work great ...

[1950Hudson]

If you look at the recipes, cornbread is the same stuff as most any pancake batter, but with corn meal added in. For every cup of flour in the pancakes, use a cup of cornmeal. (Quarter cup more, quarter cup less, depending on how you like the way it turns out.

Use an extra egg to make the cornbread a little less crumbly. Sugar ranges from none in some Southern recipes to a quarter cup or more farther North or if you are feeding kids.

Cast iron skillet or cornbread pan, and grease it with BACON GREASE. Pouring the batter into a heated, greased pan at 375 to 400 is what makes that wonderful golden, crisp crust on the cornbread.

And then soak it with real butter when you eat it. Ya only live once, might as well enjoy the flavor!!

[Dale in Louisiana]

Have to admit that I'm in the same boat! I have two of the "ears of corn" style cornbread pans, one in aluminum and one in cast iron and haven't had any success with either. I bought two of the Lodge "wedge" shaped cornbread skillets and haven't looked back! They work great ...

I have two cornbread pans, one is the 'ear of corn' that I bought off Ebay, the other a little Lodge skillet.

I toss either pan into the oven when I turn the oven on to pre-heat. When the oven is preheated, so is the pan. In the skillet, I toss a pat of butter or a tablespoon of bacon grease and swirl it around before I dump the cornbread batter into it. For the ear pan, I use melted grease, either butter or bacon grease, and a cheap one-inch chip brush to spread it in each cavity.

Mixing the batter, if you're using a mix, is very quick and easy if you use a zip-lock bag. Dump the mix in, then the eggs and milk, close the bag and kneed until mixed. Then cut a corner off the bag and squeeze the batter out. This makes easy work for those segmented pans because you can use pressure to control how much batter goes where.

After you've squeezed all the batter out, the bag goes into the trash. Cleanup is over. All you have to do is wait until the cornbread is done.

Dale in Louisiana

[Changeling]

Everyone provided great information and recipes that I will be trying. I really like the idea Dale gave about using the zip-lok bag, that will make clean up easy.
Thanks to all.

[gkainz]

Just tried a batch in the corn ear pan, preheated like above. Used bacon grease in each mold-still could not get any to release without sticking and crumbling apart.
Maybe it's the Marie Calendar mix?

[MaryB]

That mix is not very good, try the Jiffy, cheaper. Use 2 eggs it makes it moister.

[Artful]

Marie Calendar is a more crumbly mix than Jiffy


Everyone provided great information and recipes that I will be trying. I really like the idea Dale gave about using the zip-lok bag, that will make clean up easy.
Thanks to all.

If you like that - just look around for other uses for Zip-Lock baggies.

I like to make individual omelettes in them when camping, Piping bags, 101 uses...
http://www.ultralightdesigns.com/techniques/freezerbag_cooking.html

http://allrecipes.com/recipe/omelet-in-a-bag/

Ziploc Brand Zip 'n Steam Provencal Omelet

This recipe makes 1 serving.

Ingredients

3 eggs

3 fresh mushrooms - cleaned and chopped

2 Tablespoons shredded Gruyere or Swiss cheese

2 cherry tomatoes - quartered

1 Tablespoon butter - divided into 4

1/8 teaspoon salt

Ziploc Brand Zip 'n Steam Bag- medium size

Directions

1. Crack the 3 eggs open and pour them into the Ziploc bag; discard the shells.

2. Place the mushrooms, cheese, tomatoes, butter and salt into the bag.

3. Gently squeeze most of the air out of the top of the Ziploc brand bag. Seal the bag.

4. Squeeze the eggs and other contents with your fingers, or shake the bag gently to mix them together well.

5. Put the bag in Water that's been brought to a boil then allowed to cool to under 195 deg F (melting point of bag).
Cook it 2-1/2 to 3 minutes, or until the eggs are completely cooked, and are firm all the way through.

6. Carefully remove the Ziploc brand bag from the water. Let it stand for a minute. Then, carefully open the bag and slide the omelet out onto a plate. Garnish with chopped parsley if you wish.

Resources

http://camping.about.com/od/campingrecipes/a/ziplocbaggies.htm

http://www.ziploc.com/Recipes/Pages/ZipSteamProvencalOmelet.aspx

check out poaching foods

[gbrown]

I've had all sorts of recipes of cornbread--I can't say any were bad. I guess it is what you think cornbread should be, as far as taste and texture. I divide it into two types--cake and crumbly. Our family recipe was crumbly. The difference is how much flour goes in versus cornmeal.

Our recipe

1-1/2 cups Cornmeal
1.2 cup flour
1 tsp salt
1 Tbsp baking powder
1 egg
1 cup milk
1/4 cup Crisco (any cooking oil will work)

Preheat oven to 450 degrees. Mix dry ingredients and wet ingredients separately, then combine. Put oil in skillet and place in oven to heat--if Crisco, just til it melts. Pour ingredients into skillet and bake for 15 to 20 minutes. This makes about a 1/2-3/4 inch pone. Double it for a larger one. Won't hold together like the "cake" type, but somehow we manage to slice and butter just fine. Especially for dessert with some good cane syrup, like Steen's or some honey on it.

[GSM]

"On somewhat of an aside, anyone successfully make cornbread in those little ears of corn cast pans?"
Cornbread: No! Frustratingly, NO!
Lead ingots: Yup!

[Changeling]

I've had all sorts of recipes of cornbread--I can't say any were bad. I guess it is what you think cornbread should be, as far as taste and texture. I divide it into two types--cake and crumbly. Our family recipe was crumbly. The difference is how much flour goes in versus cornmeal.

Our recipe

1-1/2 cups Cornmeal
1.2 cup flour
1 tsp salt
1 Tbsp baking powder
1 egg
1 cup milk
1/4 cup Crisco (any cooking oil will work)

Preheat oven to 450 degrees. Mix dry ingredients and wet ingredients separately, then combine. Put oil in skillet and place in oven to heat--if Crisco, just til it melts. Pour ingredients into skillet and bake for 15 to 20 minutes. This makes about a 1/2-3/4 inch pone. Double it for a larger one. Won't hold together like the "cake" type, but somehow we manage to slice and butter just fine. Especially for dessert with some good cane syrup, like Steen's or some honey on it.

GBrown thanks for this recipe and coments especially, This is one of the first ones I am going to try, it somehow sounds familiar in my mind!

[gbrown]

GBrown thanks for this recipe and coments especially, This is one of the first ones I am going to try, it somehow sounds familiar in my mind!

Just to clarify a typo, that's supposed to be 1/2 cup flour. Thank you for the compliment. This came from my grandmother on my father's side. One of the first recipes she gave my mother after she and Dad were married. My great-great grandparents came from Alabama in the mid 1840's.

[gbrown]

"On somewhat of an aside, anyone successfully make cornbread in those little ears of corn cast pans?"
Cornbread: No! Frustratingly, NO!
Lead ingots: Yup!

+1 on that. I have 7 that were way beyond restoring that were given to me. With COWW they turn out 1# ingots. Just perfect to slide into my casting pot. Very convenient.