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Quick question regarding Celtic Wolf's cornbread..

RoanokesmokeRoanokesmoke Posts: 29
edited 3:09AM in EggHead Forum
can you substitute the dutch oven for a 9x13 bake dish? I just finished mixing all the ingredients together, but it looks to me like the 9x13 dish is too big for the amount his recipe yields. Perhaps I'm wrong since the cornbread will rise while cooking, or maybe I need to make more than what the recipe calls for---I'm just not sure. Any help would be appreciated.


  • Celtic WolfCeltic Wolf Posts: 9,773
    Just double the recipe. Yes you can use a baking dish. You can even use a cast iron skillet.

    That recipe is designed for a 5qt dutch oven or those little cast iron molds
  • thirdeyethirdeye Posts: 7,428
    This must be something I've missed....would you post it?
    Happy Trails

    Barbecue is not rocket surgery
  • thanks and I was thinking of doing just that (based on my eyeball test). I made a small batch yesterday, basically as a test cook, and they turned out great. I couldn't find sweet buttermilk so I simply added more sugar (3/4 cup) instead of 1/2 cup. Hopefully that won't make it too sweet. Thanks for the great recipe CW.
  • Celtic WolfCeltic Wolf Posts: 9,773
    Corn Bread

    You are welcome :woohoo:
  • Celtic WolfCeltic Wolf Posts: 9,773
    If you have a Whole Food's, Trader Joe's or some sort of Natural Food Store around you they will probably have Non-Cultured REAL Buttermilk.

    Sweet Buttermilk is the stuff left over from churning butter.

    Cultured Buttermilk is made by a chemical process.
  • thirdeyethirdeye Posts: 7,428
    Thanks man....say, is the batter thick enough to be cooked free form (or whatever it's called when you glop it on a stone)?

    Happy Trails

    Barbecue is not rocket surgery
  • Celtic WolfCeltic Wolf Posts: 9,773
    No!! It's rather wet..
  • EggtuckyEggtucky Posts: 2,746
    Actually, I half the recipe and use an 8" CI skillet and it comes out like so...


    Lil 'extra' tip if you wanna try soon as you take the cornbread out of the skillet, brush it with a layer of honey...if you get it while it's still good and hot..the honey will carmelize and gives the bread a wonderful extra 'crunch' and sweetness... :woohoo: ..oh and you GOTTA use buttermilk..even if it is the kind you get at the 'minit mart' is much thicker and richer than regular milk and as far as I'm concerned.. true southern cornbread without buttermilk isnt cornbread...
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