Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Cornbread help please?

Cornbread is not very widely done in the GWN. Batter is made just need an idea on temp. I am thinking on the platesetter spacers and CI pan?

Thanks

Steve 

Caledon, ON

 

·

Comments

  • 415 raised direct or indirect in a CI pan round about 45 min
    Be careful, man! I've got a beverage here.
    ·
  • Tks Man!

    Steve 

    Caledon, ON

     

    ·
  • Definitely use setup you're thinking on....temp is good anywhere from 350-425...I prefer right around 375.
    ·
  • Thanks Quinn.  I forgot to ask about greasing the pan.

    Steve 

    Caledon, ON

     

    ·
  • Heavy grease in pan.
    Be careful, man! I've got a beverage here.
    ·
  • Just realized I used the last of the bacon in the chili. Lard?

    Steve 

    Caledon, ON

     

    ·
  • I like butter.
    ·
  • SmokeyPittSmokeyPitt Posts: 6,891
    I'll be honest my Canadian friend...I have not made this before on the egg.  However, since I am from GA I think I am genetically predisposed with the knowledge of how to make cornbread.  I think this recipe sounds about right:


    425, preheat skillet, spacers or maybe setter legs up with grid and just put skillet on the grid...sounds 'bout right to me!  Hopefully some of my southern brethren can confirm!  



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    ·
  • I use crisco lard if I don't have bacon grease.
    Be careful, man! I've got a beverage here.
    ·
  • Cornbread is not very widely done in the GWN. Batter is made just need an idea on temp. I am thinking on the platesetter spacers and CI pan?

    Thanks

    seriously, Mr. I can zip all 5 mother sauces off my head doesn't know howda make cornbread, like a brain surgeon that doesn't know how to apply a bandaid isn't it?
    ·
  • I don't preheat if I'm doing raised direct. The goal is to have a nice crust on the bottom. Also, I like to add some corn nibblets in with mine.
    Be careful, man! I've got a beverage here.
    ·
  • McNuttly said:

    Cornbread is not very widely done in the GWN. Batter is made just need an idea on temp. I am thinking on the platesetter spacers and CI pan?

    Thanks

    seriously, Mr. I can zip all 5 mother sauces off my head doesn't know howda make cornbread, like a brain surgeon that doesn't know how to apply a bandaid isn't it?
    You just take a step back sir! I have my finger in the dislike button as we speak

    Steve 

    Caledon, ON

     

    ·
  • Thanks Travis. This is a recipe the wife found, honey, jalapeno, parmesan and asiago. Been wanting to try the chili covered with cornbread for years. Like the creamed corn in it when I'm in the south.

    Steve 

    Caledon, ON

     

    ·
  • MikeGMikeG Posts: 174

    For a nice change try corn pudding.   Muddle up some of the 6 cups of corn and cut down the butter by a few TBS and this recipe comes out great:

    http://www.epicurious.com/recipes/food/views/Corn-Pudding-5005

    Great for breakfast with a bit of maple syrum over it.   

    You can also take it savory by adding roasted pepper chunks, onion, bacon etc.  Just search google for Corn Pudding and you'll be set with various recipes.

    ·
  • Maple syrum? Are you a Canuck? :)

    Steve 

    Caledon, ON

     

    ·
Sign In or Register to comment.