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Skillet Corn Bread
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Gandolf
Posts: 906
I want to make some cornbread in a cast iron skillet. However, CW's recipe says to bake COVERED. Is that what I need to do?
Comments
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If I were doing it on the BGE and wanted a brown top, I'd go uncovered. Although I read his recipe and it's not a misprint. Covered would seem to take away any benefit of cooking on the egg.LBGE Katy (Houston) TX
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Celtic Wolf likes to do his cornbread in a Dutch Oven but I used his recipe on this one and it turned out great in a regular cast iron skillet.
I did this one a few days ago using a souped up version of the Aunt Jamima recipe on the bag.
Go for the open skillet.
Spring "Bread On The Cornbread" Chicken
Spring Texas USA -
No..
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Actually I like my corn bread moist and golden. Uncovered takes some of the moisture out of it and as you said browns the top.
You don't need to cover it. -
Thanks everyone. I may cover with foil for a little bit, but will bake uncovered for most of the time. Thanks again.
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I've Egged CW's cornbread covered and uncovered. Did this one uncovered on the mini. Comes out fine uncovered.
Why did I do it uncovered? Because I wanted to .... well, also because I didn't have a lid that would fit the skillet on the mini. -
The power of posting......between JL's tamale pie this post; it's cornbread tonight. I'm way to easy.LBGE Katy (Houston) TX
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As soon as I hit the enter button the word moisture popped into my head. When the wife makes cornbread it's usually on the dry side. Tonight we experiment with your method.LBGE Katy (Houston) TX
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Thanks LeRoy. Givin it a shot tonight.
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That looks great! Hope mine turns out as good. Thanks
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This was a cornbread done at eggtoberfrest in Atlanta. It was cooked uncovered and came out very well.
p.s. ignore the monkey in the background!
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