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Skillet Corn Bread

GoodyGoody Posts: 102
edited 7:17AM in EggHead Forum
Went to Bass Pro Saturday and bought a new 8" cast iron skillet. Wanted the 10" but was sold out. Oh well I will just go back and get that 10" as well. Decided to try this recipe I got off Food Network, Alex's Day Off, on the Egg. Did it this Sunday afternoon before the snow came in to GA.

Wet & Dry Ingredients Ready to Mix

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Skillet warming with the LBGE.

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Done After 30 minutes at 400. Took a little longer since it was hard to get the egg to 425 in the cold with plate setter in. Next time may just do it direct on raised grid.

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Nice and brown, slid right out of the pan!

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Good thing I got done when I did! The snow started to fall 30 minutes after I finished. In the morning the egg looked like this!

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Comments

  • HicHic Posts: 350
    Looks good. I have to give skillet corn bread a try. Getting cabin fever here in Roswell.

    Large, medium, small and a mini. Egg'n, golfing, beer drinking, camping and following football and baseball.
    Atlanta NOTP suburbia.

  • Next time add some whole kernnel corn, maybe some jalapenos chopped. Your corn bread looks superior. A glass of it with some milk will be gooder as a late nite snack. :) :) :) Thanks for the pics. Ronnie Auburn rules for now. Go Vols. Recruit hugh.
  • I will have to try cornbread on my LGE. Congrats on Auburn's win extending the SEC dominance. Hopefully, the VOLS will be able to challenge again for the conference championships.
  • Thanks for the kind words. For now we need Bruce back in six more games. Pat Head Summitt will have to hold U. T. for now. Ronnie.
  • RascalRascal Posts: 3,617
    Looks grate... how was the taste test?
  • PattyOPattyO Posts: 883
    Preheat the plate setter in your oven. That happened to me too. Couldn't get heat past the cold frozen ceramic barrier.
  • GoodyGoody Posts: 102
    Sounds like some good suggestions. I will have to try some of those.
  • GoodyGoody Posts: 102
    It was pretty good. Had good flavor. While it was not dry, it was not as moist and buttery as I like corn bread. Some of my favorite corn breads in that regard are Cracker Barrel and, as crazy as it seems, Boston Market. I would hate to use more butter though as there is already and entire stick in it as it stands. Maybe adding some creamed corm would help. Give it a sweeter moister feel as well as some additional texture as suggested by milesofsmiles with the whole kernel corn and peppers.

    I don't know. will have to play with it some.
  • Forgive me, I must be a hillbilly, but how else would you make cornbread except in a skillet? :)
  • HossHoss Posts: 14,600
    Patty,you can heat it on the Egg.just add the platesetter as soon as you know the lump is lit and it will all come up to temp together..Never add a cold platesetter to an Egg unless you want to drop the dome temp DRASTICALLY. ;) I do that after I sear steaks.sear em Hi temp,pull off,throw in platesetter and roast to internal temp I desire.It will drop from 700 dome to 400 instantly. :)
  • SuperDaveSuperDave Posts: 319
    I can smell it! Good lookin' cornbread.
  • 1 can creamed corn, 1 onion, 2 or 3 jalepenos...depends on personal pref, 2 cups cheese, 1/2 cup buttermilk. I'm by no means a pro but my wife and kids loved it!
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