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Cast iron cooking recipes
- Thread starter firkin
- Start date
- Joined
- Jan 26, 2002
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- 2,737
Joss said:
Joss,
The only other place I regularly hang out here is the political arena, and I enjoy your contributions there. This place is my real home at this site, and BFC is the only place where I post. I want to welcome you here, and I hope and think you will like it here at Uncle Bill's forum. If you've just been lurking till 'now, speak up, near everything is on-topic here, and the people are nice, and their brains are operative.
And get yourself a khukuri, if you don't have one yet. They are an amazing tool.
- Joined
- Feb 19, 2002
- Messages
- 129
Well, the wife has moved the box of cookbooks & recipe cards somewhere that I can't immediately locate, but here's the general way I use a cast iron skillet for cornbread. Because I don't have the cornbread recipe itself, it's more of a general technique for y'all to adapt.
Prepare the batter for your favorite yellow cornbread recipe, and preheat the oven for same. I have a medium sized cast iron skillet, so I make enough batter for a 9X12 pan or 1 dozen good sized muffins. Set batter aside, but close to the stove where you can reach it.
Now, as the Cajuns say, you make a roux
Not alot, about one tablespoon each of flour and oil or so in your iron pan over a medium heat. You've got to stay on top of it and stir it constantly while it's browning - I use a flat wooden "paddle" spatula. Don't let it sit and don't let it burn (if you get burned, black specks, throw it away and start over). What you're going for is a "blonde roux" (i.e. very light in color). Once you reach that stage, swirl/stir it around so it's evenly distributed in the skillet and pour in your cornbread batter. Place the whole thing in the preheated oven and bake until done & slightly brown on top.
The roux makes the best brown crust on the bottom of the cornbread you've ever tasted. Great with chili, stew, or just plenty of butter & honey.
Prepare the batter for your favorite yellow cornbread recipe, and preheat the oven for same. I have a medium sized cast iron skillet, so I make enough batter for a 9X12 pan or 1 dozen good sized muffins. Set batter aside, but close to the stove where you can reach it.
Now, as the Cajuns say, you make a roux
Not alot, about one tablespoon each of flour and oil or so in your iron pan over a medium heat. You've got to stay on top of it and stir it constantly while it's browning - I use a flat wooden "paddle" spatula. Don't let it sit and don't let it burn (if you get burned, black specks, throw it away and start over). What you're going for is a "blonde roux" (i.e. very light in color). Once you reach that stage, swirl/stir it around so it's evenly distributed in the skillet and pour in your cornbread batter. Place the whole thing in the preheated oven and bake until done & slightly brown on top.The roux makes the best brown crust on the bottom of the cornbread you've ever tasted. Great with chili, stew, or just plenty of butter & honey.