- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
deleted
Posted on 11/8/17 at 2:53 pm
Posted on 11/8/17 at 2:53 pm
(no message)
This post was edited on 8/18/18 at 11:51 pm
18
Posted on 11/8/17 at 2:54 pm to MeridianDog
I regret I have but one upvote to give.
Posted on 11/8/17 at 3:03 pm to MeridianDog
My grandma from pascagoula had a similar recipe, but she said the skillet had to be hot before batter went in.
I remember that.
I think she added a little sugar though, not much.
I remember that.
I think she added a little sugar though, not much.
Posted on 11/8/17 at 3:17 pm to MeridianDog
MD, you can cook! That is mouth watering cornbread.
Posted on 11/8/17 at 3:18 pm to MeridianDog
I made some red beans and got some Jiffy cornbread mix. Jiffy is just not the same.. I love dry cornbread so you have a ton of butter..
Posted on 11/8/17 at 3:30 pm to MeridianDog
YES. Thanks for the repost 
Posted on 11/8/17 at 3:39 pm to MeridianDog
Do you have any tips for a first-timer using a mini corn stick cast iron pan? Any change in cook time or anything else to keep an eye on?
I ordered this one:
I ordered this one:
Posted on 11/8/17 at 3:40 pm to MeridianDog
Looks like the cornbread you get at cracker barrel, and I say that as I compliment. That's my favorite kind. 
Posted on 11/8/17 at 4:06 pm to When in Rome
I would season it several times before attempting to use it. They are notorious for sticking.
We bought our corn stick pan at a junk store, maybe 45 years ago and then a second one, maybe 30 years ago.
The 45 year ago pan was a big purchase for us at the time, even used from a junk dealer. We had been married for only a year or two when we bought it and I was still in Grad. School.
A lot of corn sticks have passed through it in 45 years, plus however many before we bought it.
When using, pre-heat the pan in the oven (as you preheat the oven to 380-400 degrees F). Oil the pan with a brush and then add the thick batter to fill the cavity to 3/4 fullness. It will rise when cooking. After a time or two, you will learn how full is full to keep the stick from running over the top as it cooks.
Never wash that pan with soap. It is not worth the hassle to re-season it so that the corn sticks don't stick. I have a kitchen brush and after it cools, just brush any crumbs away, oil it lightly and put it up. I bet an old toothbrush and some vegetable oil would work to clean it.
Enjoy your pan. We like ours.
We bought our corn stick pan at a junk store, maybe 45 years ago and then a second one, maybe 30 years ago.
The 45 year ago pan was a big purchase for us at the time, even used from a junk dealer. We had been married for only a year or two when we bought it and I was still in Grad. School.
A lot of corn sticks have passed through it in 45 years, plus however many before we bought it.
When using, pre-heat the pan in the oven (as you preheat the oven to 380-400 degrees F). Oil the pan with a brush and then add the thick batter to fill the cavity to 3/4 fullness. It will rise when cooking. After a time or two, you will learn how full is full to keep the stick from running over the top as it cooks.
Never wash that pan with soap. It is not worth the hassle to re-season it so that the corn sticks don't stick. I have a kitchen brush and after it cools, just brush any crumbs away, oil it lightly and put it up. I bet an old toothbrush and some vegetable oil would work to clean it.
Enjoy your pan. We like ours.
This post was edited on 11/8/17 at 4:09 pm
Posted on 11/8/17 at 4:14 pm to MeridianDog
MD 
Posted on 11/8/17 at 4:20 pm to MeridianDog
quote:
When using, pre-heat the pan in the oven (as you preheat the oven to 380-400 degrees F). Oil the pan with a brush and then add the thick batter to fill the cavity to 3/4 fullness.
Quick question. Why not oil before the preheat, and why only 380-400 degrees? I've been cooking cornbread for a while and I always oil lightly before it goes in the oven and cook around 425-450 depending on what I'm making it for.
Posted on 11/8/17 at 4:44 pm to MeridianDog
Awesome. Thank you so much for the advice!!
Posted on 11/8/17 at 4:58 pm to MeridianDog
This is the seasoning post I saw on an old thread that seemed helpful. Do you recommend this for seasoning a corn stick pan?
quote:
This is assuming you have just stripped down your cast iron to bare iron and just finished washing it.
-Put in the oven upside down and put oven on bake at 200 and let the heat dry it completely. Leave the oven door open during this so the piece doesn't flash rust as bad as if it was closed.
-After it's completely dry close the oven and raise the oven temp in 75 increments every 15 minutes until you get to 425.
-Be careful, but after the 15 mins at 425 take it out. I use a bakers rack but you can set it on some cardboard or whatever. Then use paper towels and coat the hell out of the piece with solid Crisco. Not oil. Coat it excessively and let it get into every pore.
-Use a towel/washcloth (one you don't care about because it will get ruined) wipe down the iron to the point of where you think it's almost dry. It's not because the Crisco has already bonded to the cast iron. You're just wiping off excess.
-Put it back in the oven (still at 425) for 15 mins.
-Take it out and rub the iron excessively again. You're mainly looking for any pooling of excess you didn't get in the first "drying".
-Put back in the oven and set the oven at 500. Let it sit in the 500 oven for 15 mins.
-Shut the oven off after the 15 mins.
-Forget about the cast iron at this point and check on it the next day.
-Repeat if you want to get it darker. But it's more fun to just cook in it at this point and that will darken it as well. Bacon, cornbread, popcorn and sausage are excellent foods for cooking it the cast iron for the purposes of seasoning it.
Posted on 11/8/17 at 5:04 pm to MeridianDog
I saw an idea someplace where they laid down sliced onions before adding the cornbread batter. When the cornbread was turned over, you had a nice caramelized onion top.
This post was edited on 11/8/17 at 5:08 pm
Posted on 11/8/17 at 5:08 pm to When in Rome
I would pre-heat the pan to 400 (give or take), brush oil onto the surfaces coating them, but not leaving much standing oil. Put a sheet pan or foil under it so any oil that leaks off won't mess up the oven and then after maybe 60 minutes at that temperature, turn the oven off and let the pan cool off. Remove and wipe with a paper towel to clean away the remaining oil. Do that three or four times and then try cooking cornbread in it. If it sticks, clean with a brush as completely as you can and cook cornbread again. The cooking cornbread helps to season the pan. You just can't cook it without sticking the first time, unless the pan came very well seasoned and they usually don't.
The problem with a corn stick pan is those little depressions that make the bread look like corn kernels. They will grip the bread and not allow it to release until they season well.
You can season it though. This will work.
The problem with a corn stick pan is those little depressions that make the bread look like corn kernels. They will grip the bread and not allow it to release until they season well.
You can season it though. This will work.
Posted on 11/8/17 at 5:15 pm to MeridianDog
Perfect. I will do exactly that! Thanks again
Posted on 11/8/17 at 5:19 pm to Stadium Rat
quote:
Onion top
I thought I had a Jalapeño cornbread post somewhere. My Jalapeño bread has chopped onions, bell pepper, jalapeños and cheese. A few onions always are against the cast iron and they do caramelize when it cooks.
Posted on 11/8/17 at 5:21 pm to MeridianDog
quote:
Never wash that pan with soap.
always the answer
great job cooking again
Posted on 11/8/17 at 5:22 pm to When in Rome
I've never put sugar in my cornbread. I do not like it sweet. My grandmother gave me her 8" Wagner cast iron that she made cornbread in every single day with the promise that I never used it for anything else. In the 30 years since I never have. When I put it into the over I put a tablespoon of bacon fat in it instead of oil.
I do put cornbread in milk as my grandparents did in the evenings to use up what was left. That was when they would put a little sugar in it and always in a Bama Jelly jar.
Never had onions in it.
I also do like you and use flour as well as corn meal because I like it a bit lighter. Keep it up.
I do put cornbread in milk as my grandparents did in the evenings to use up what was left. That was when they would put a little sugar in it and always in a Bama Jelly jar.
Never had onions in it.
I also do like you and use flour as well as corn meal because I like it a bit lighter. Keep it up.
Posted on 11/8/17 at 5:41 pm to MeridianDog
Thanks. I think I have most of your posts bookmarked.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News