Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Skillet Corn Bread

GoodyGoody Posts: 102
edited 4:56PM 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


Skillet warming with the LBGE.


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.


Nice and brown, slid right out of the pan!


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!



  • 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: 3,803
    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!
Sign In or Register to comment.
Click here for Forum Use Guidelines.