Cornbread experts, I need your help

Scotty's Inferno

Specifically, I'm trying out Crimsongator's recipe tonight. Do you preheat your cast iron skillet before putting the cornbread batter in? Once cooked, how long should it cool? Do you slice it while still in the skillet? Many thanks, Scott

milesofsmiles

Yes' put your C. I. in to heat with oil, lard your fav.. When up to temp pour liquid into cornbread mixture, mix well and add back to the skillet. Should be ready in about 30-35 min.
We usually turn out onto a plate, slice and serve. We like hot better. Slather with butter, Lap it up & enjoy. Miles, Also i'am no expert.

Crimsongator

I generally preheat the skillet in the egg for about 5-10 minutes. This creates a nice crust on the bottom and will let it release from the skillet easier.

I let it cool for 15 minutes or so on a rack (outside the skillet) and the slice. It is great when slightly warm with melted butter. I have never slices int he skillet, but pull it for cooling.

Scotty's Inferno

Expert or not, that answers my question M.o.S. Thanks, Scott

Scotty's Inferno

Thank you Corn Bread Master. I'm so glad to see that I convinced you to release this beauty!! Scott

Mainegg

that cornbread and the mussels...... Ocala was the best!

Slick

I made this the other night but could not find self-rising corn meal. I added 2t baking powder and 1/2t baking soda. I also used buttermilk. Best damn cornbread I ever ate!

Slick

Crimsongator

I used Martha White's "hot rise"

Crimsongator

See, now you have your very own jalapeno cornbread recipe.