Print Page - CI cornbread on the 26

Title: CI cornbread on the 26
Post by: Bbqmiller 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.
(http://i1095.photobucket.com/albums/i480/okmiller/null-99.jpg)

Title: CI cornbread on the 26
Post by: Bbqmiller 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.
(http://i1095.photobucket.com/albums/i480/okmiller/null-100.jpg)

Title: Re: CI cornbread on the 26
Post by: One Touch Platinum on July 21, 2013, 02:00:16 PM

Look good to me! Cast iron and cornbread ....Yup! ;D

Title: Re: CI cornbread on the 26
Post by: Tim in PA on July 22, 2013, 08:51:33 AM

Yum

Title: Re: CI cornbread on the 26
Post by: mike.stavlund on July 22, 2013, 11:34:58 AM

Yes, that looks perfect to me. Nice work!

Title: Re: CI cornbread on the 26
Post by: HankB on July 22, 2013, 12:31:39 PM

Good use of the 26 and some CI! Do you use any particular recipe?

Title: CI cornbread on the 26
Post by: Bbqmiller 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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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Bbqmiller on July 21, 2013, 01:33:20 PM