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Started By
Message
I'm struggling a little with cornbread.
Posted on 7/22/19 at 11:58 am
Posted on 7/22/19 at 11:58 am
I'm using a cast iron skillet of course but the texture is too crumbly and the bottom isn't crusty to my satisfaction.
Thoughts/suggestions are appreciated.
Thoughts/suggestions are appreciated.
9
Posted on 7/22/19 at 12:01 pm to Pandy Fackler
quote:
the bottom isn't crusty to my satisfaction.
is the oil hot before you put in the batter?
Posted on 7/22/19 at 12:04 pm to Salmon
Posted on 7/22/19 at 12:05 pm to Salmon
quote:
is the oil hot before you put in the batter?
The pan is hot. Does the oil need to be hot as well?
Posted on 7/22/19 at 12:06 pm to timbo
I'll check it out later. Thanks much.
Posted on 7/22/19 at 12:07 pm to Pandy Fackler
quote:
Does the oil need to be hot as well?
if you want a good crust
Posted on 7/22/19 at 12:13 pm to Salmon
quote:
if you want a good crust
Yep...heat up the pan in the oven as it preheats. Take it out, put in a generous amount of fat/butter/bacon grease, rotate pan all around so it gets evenly coated. Pour in batter, put back into oven.
Crumbly vs non crumbly: you can adjust the amount of cornmeal to flour to suit your preference. If you like super crumbly, you can use all cornmeal. I like a 2:1 cornmeal to flour ratio.
Posted on 7/22/19 at 12:17 pm to Pandy Fackler
I heat the cast iron skillet and when hot, I add the oil/bacon grease and put it back into the oven so that gets hot. Then, I add the batter and I always have a nice crust.
Posted on 7/22/19 at 12:22 pm to hungryone
I guess ya grand ma didn't teach ya this. When ya decide to make it get out the black iron skillet put in the oil or butter put the pan in the oven and pre heat the oven. While the oven heats whip up ya favorite recipe do ya like it sweet or salty or flavored? I don't know. Don't take long to mix it up, by the time ya do the oven will ding. Take the hot pan out of the oven pour the batter in it will sizzle a lil then bake. Check see if it is done with the toothpick or match stick method. Most dry or crumbly cakes were over cooked.
Posted on 7/22/19 at 12:27 pm to Pandy Fackler
quote:
cornbread.
It it ain't cracklin, it ain't cracking.
Posted on 7/22/19 at 12:28 pm to Pandy Fackler
got to heat that oil up to get the crusty bottom.
Posted on 7/22/19 at 12:49 pm to Captain Ray
quote:
When ya decide to make it get out the black iron skillet put in the oil or butter put the pan in the oven and pre heat the oven.
If you do this with butter or bacon grease that is poorly strained, the solids might burn before the oven is preheated ...or if you're slow in the mixing. So I put the pan in but don't grease it until I'm ready to bake.
Posted on 7/22/19 at 12:51 pm to Pandy Fackler
My mom also sprinkles corn meal on the hot oil and browns it the least bit before pouring in the batter. Incredible crust.
Posted on 7/22/19 at 5:50 pm to Pandy Fackler
Hot hot pan.
A little oil, bacon grease or spay into the hot pan. Then,pour in the batter. Bake.
You’ll have a crisp bottom.
Too crumbly? Try adding a bit more liquid to your batter.
A little oil, bacon grease or spay into the hot pan. Then,pour in the batter. Bake.
You’ll have a crisp bottom.
Too crumbly? Try adding a bit more liquid to your batter.
Posted on 7/22/19 at 6:08 pm to Pandy Fackler
The screaming hot pan with oil...I do this on the stove top...pour a little bit of it in the batter...stir quickly...then batter into the skillet. Let it "fry" till you wash the bowl out....then into the oven. I use corn oil for corn bread. Others will work. Not a fan of butter...it will burn before it gets hot enough.
Posted on 7/22/19 at 6:25 pm to Pandy Fackler
GIVE HIME CORNBREAD
sorry for the hijack but had to do it, what a great zydeco song and the first thing I though of when I saw your title !
This post was edited on 7/22/19 at 6:32 pm
Posted on 7/22/19 at 7:48 pm to Pandy Fackler
Thanks to all for the advice.
Very helpful.
Very helpful.
This post was edited on 7/22/19 at 7:49 pm
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