Two Batches of cast iron corn bread

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Foam-this last weekend I was going thru some of the few recipes that my Dad had-Came across this recipe for Lacey Cornbread-I didn't recognise the handwritting (it wasn't Dad's or Mom's so I'm guessing that it may have been my Grandma's (Dad's Mom) recipe-

Lacey Cornbread
Yield: 12 pieces

Use a small flatware spoon , not a measuring spoon. Tap down the center of each piece with edge of spoon as soon as it’s dropped into the hot grease to make the cornbread as flat as possible. It cooks quickly, only a couple of minutes on each side.

Ingredients:
1/2 cup plain cornmeal, not self-rising
1/2 cup hot tap water
1/2 teaspoon kosher salt
cooking oil

Directions:
• Mix cornmeal, water and salt. Set aside.
• Heat 1/2 inch cooking oil in cast iron skillet.
• Drop teaspoonful into hot grease, tapping down the center of each with spoon as soon as it hits the skillet. Turn when edges are browned and cook remaining side until browned.
• Remove from hot grease when browned. Drain on paper towel. Sprinkle with additional kosher salt while still hot.
 
Wow Cool, I am writing as while typing, ambidextrous don't ya know, now if I just knew how to type!

Thanks Dutch 

Oh and thanks also gwest77, I just noticed I didn't even say thanks. I was brought up better than that!
 
Hey Foam, now that I've had a chance to think this over, I remember Grandma making these when she was living with us after having a stroke. I must have been about 9 or 10.

Hope that recipe is similar to what you're looking for.
 
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Made a batch of CB again this week to go with some Sopa de polla we made. So good! Still need to try the hot water version Kevin. Sounds like a perfect thing to cook in the Discada!
 
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That is a good cornbread recipe I just do not use sugar in cornbread...It looks great and the only way to make cornbread is in a cast iron skillet...
 
 
That is a good cornbread recipe I just do not use sugar in cornbread...It looks great and the only way to make cornbread is in a cast iron skillet...
Thanks Roller. Just made a batch last weekend for our mothers day gathering. Should've made two, there weren't any leftovers!
 
Think I'm making me some corn bread this weekend, and using up some of them roasted Hatch Chili's I've been storing since summer.
 
Dirt, your cornbread is almost exactly like mine. I usually make a batch to fit a 6-cup Ekco muffin tin.

Dry:
1.5 cups flour
1.5 cups cornmeal
(or adjust the ratio to taste, you could do this with all flour and no cornmeal)
1 rounded tsp baking powder
1 level tsp salt
sugar - anywhere from 2 tbsp to 1/4 cup, according to taste, I prefer less sugar

Wet:
2 eggs
1 cup milk, could be buttermilk or even slightly sour milk
oil or butter, anywhere between 1/4 and 1/2 cup, but no more than 1/2 at most

Measure and mix dry ingredients first. That way you don't have a wet measuring cup.

Measure and mix the wet, starting with the eggs alone in case you need to fish out shell fragments. Grease the pan and warm the oven. Combine the wet and dry, and the clock starts. If you're adding anything like corn or peppers or blueberries, this is the time.

Everyone says to barely mix or else the bread won't be crumbly, but I find very crumbly cornbread impractical because it breaks apart too easily.

Measure into the muffin cups, expect it to double in volume, bake it and watch it. While it's cooking you'll have time to wash all of your prep equipment.

Sometimes I'll make it in cast iron but I usually prefer to have muffins instead of a loaf.

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Square Lodge skillet FTW.

When the muffins are cooling, I like to flip them to let them dry out a bit.
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I first started making cornbread with the Jiffy mix, which is the gateway drug to DIY cornbread. But that's way too sweet for my taste.
 
Nice breads I made, first one, fried up the bacon, used the the grease in the 10" cast iron skillet, added the bacon, some shredded cheese and roasted hatch chilis to the mix. My daughter made the same recipe, used vegetable oil to grease the dutch oven, added a can of white corn to hers. Both came out awesome. hers a bit crumblier, but came out of the dutch oven easily. Mine, not so crumbly, but had a little bit of issues getting it out of the pan. Threw half of each in the freezer for the next batch of chili. thanks for the recipe.
 
Was just a show on tv where they tested a bunch of new cast iron pans with enamel coating.. They mention that cornbread stuck in most.. Was Americas Test Kitchen.
Probably not enough build up on them..
Pyrex darker pans work fine.
IMG_20171119_181515.jpg
 
Was just a show on tv where they tested a bunch of new cast iron pans with enamel coating.. They mention that cornbread stuck in most.. Was Americas Test Kitchen.
Probably not enough build up on them..
Pyrex darker pans work fine.
View attachment 347879

Corn bread stick? You either fry your bacon in the cast iron you will make the cornbread in or.... melt the butter you are going to put in your corn bread. You use that to well oil the pan and cook till the edges are golden brown and a bit crisp (They will actually pull away from the pan when done). I have have occasionally had some trouble with cast iron muffin pans but its usually due to them not being seasoned properly or some nut using spray grease.

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There are thousands of great cornbread recipes out there and Case's is great one. Some folks add flavor modifiers, onions, chitlings, cheese, cracklins, heck my sister makes her's like a cake with sugar in it. I like hot water corn bread too! I just never was able to master it.

Case's recipe is really good for those who'll be making cornbread dressing/stuffing IMHO. I used his one year and still keep it in the file just for that reason, none better.
 
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I use spray oil in that old Ekco tin that is not as non-stick as it used to be. As you say, the bread will contract and separate from the pan as it cools. I never have a problem with sticking.

Side note - my mother craved corn when she was pregnant with me. I think that explains a lot.
 
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