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Author Topic: CI cornbread on the 26  (Read 1642 times)

Bbqmiller

  • WKC Ranger
  • Posts: 915
CI cornbread on the 26
« on: July 21, 2013, 01:33:20 PM »
I have cooked cornbread many times, but I think I nailed it. The bottom has a nice brown crust.  It isn't quit done, but does look promising.
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Bbqmiller

  • WKC Ranger
  • Posts: 915
CI cornbread on the 26
« Reply #1 on: July 21, 2013, 01:55:53 PM »
Here it is done. It looks burnt, but the skewer test shows it has a perfect crust all the way around and moist in the interior.
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One Touch Platinum

  • WKC Brave
  • Posts: 334
Re: CI cornbread on the 26
« Reply #2 on: July 21, 2013, 02:00:16 PM »
Look good to me! Cast iron and cornbread ....Yup! ;D
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If it needs to be Heated to be Eated, I can do it on my Weber!

Tim in PA

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Re: CI cornbread on the 26
« Reply #3 on: July 22, 2013, 08:51:33 AM »
Yum
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-2012 Black Performer-2006 Green OTG-2009 Q Gasser-

mike.stavlund

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Re: CI cornbread on the 26
« Reply #4 on: July 22, 2013, 11:34:58 AM »
Yes, that looks perfect to me.  Nice work!
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One of the charcoal people.

HankB

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Re: CI cornbread on the 26
« Reply #5 on: July 22, 2013, 12:31:39 PM »
Good use of the 26 and some CI! Do you use any particular recipe?
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kettles, smokers...

Bbqmiller

  • WKC Ranger
  • Posts: 915
CI cornbread on the 26
« Reply #6 on: July 25, 2013, 05:00:44 PM »
Quote from: HankB on July 22, 2013, 12:31:39 PM
Good use of the 26 and some CI! Do you use any particular recipe?
Sorry it took so long to reply, this is the recipe I used (doubled the recipe)
http://www.grouprecipes.com/91021/cornbread-in-cast-iron-skillet.html
I substitute about half of the milk with sour cream.
I used a 10 in skillet for this cook. Next time I will use a 12 in skillet to keep the cornbread more uniform in thickness.
Warmed some up tonight, and it was still moist and tasty.
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