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Cast Iron Corn Bread Question

FrankCFrankC Posts: 414
edited August 2011 in EggHead Forum
Hi,

I'm planning on making cornbread this afternoon using a cast iron pan.  It's the first time I'm attempting baking in cast iron.

My question is, do you preheat the cast iron before adding the corn bread batter, or do you place the batter and cast iron pan into the egg at room temp?

fc :)

Comments

  • geegee Posts: 71
    We have always heated the skillet to temp before putting the batter in.
    Who cares I'll post where I want
  • Preheat pan to temp. Add a couple of tablespoons of bacon grease in it for extra flavor. Good stuff.
    Love me some maple.  Go Canadians.
  • 4Runner4Runner Posts: 2,100
    I have a buddy that layers the CI with bacon strips.  I haven't tried his cornbread but it sure looks good.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Village IdiotVillage Idiot Posts: 6,951
    Put a couple of tablespoons of shortening in the CI pan and put it on heat while you are mixing your batter.  By the time you are ready to pour, the shortening and pan will be hot.  That will keep the cornbread from sticking to the pan.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • FrankCFrankC Posts: 414
    Thanks for all of the input.  I went with plain old vegetable oil in the pan, the the corn bread came out great!  Best I've ever made.

    fc
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