OT: Moar cornbread. With cumin, onion, roasted garlic, and sharp cheddar.

caliking · March 2018

File this under ugly but delicious. I picked up a Griswold cornstick pan recently, and have been itching to try it out.

And yes,I realize that a multitude of Southern grandmothers are turning in their graves about an Indian fella taking liberties with cornbread. To my credit though, this recipe doesn’t have any Yankee stuff in it, like flour or sugar.

Started with my recently formulated cornbread master recipe, and added 1 tsp cumin to the mix. Hydrated the stone ground cornmeal with buttermilk first, mixed in the cumin, onion, eggs, etc. After a spell, added the baking powder and soda at the very end. Baked in the oven at 400F for about 25 mins or so.

Ended up with:

Not much to look at it, but my best effort yet. The cumin and onion shine through, as does the roasted garlic.

Lunch just got got better this week.

theyolksonyou · March 2018

Stormbringer · March 2018

Nice cook, now I'm hungry, and I doubt the hotel breakfast will compare to that.

bgebrent · March 2018

You have been killin' it brother. That sounds very tasty.

YukonRon · March 2018

Cornbread Caliking. I like the sound of that.
Being country as cornbread myself, I assure you, your efforts are well noted. I was taught to use bacon grease for the cornstick pan, if that should tell you anything about how far up the holler, I was raised.
Beautiful cook sir. Keep adding to it. Garlic, onion and jalapenos were just the start for us. We have done chopped sundried tomatoes and many other items with our cornbread, too.
My grandma told me a long time ago, "Cornbread is just the canvas, the art is what you make it with."
Very well done sir, thank you for sharing.

thetrim · March 2018

They look great from here!

caliking · March 2018

YukonRon said:

Cornbread Caliking. I like the sound of that.
Being country as cornbread myself, I assure you, your efforts are well noted. I was taught to use bacon grease for the cornstick pan, if that should tell you anything about how far up the holler, I was raised.
Beautiful cook sir. Keep adding to it. Garlic, onion and jalapenos were just the start for us. We have done chopped sundried tomatoes and many other items with our cornbread, too.
My grandma told me a long time ago, "Cornbread is just the canvas, the art is what you make it with."
Very well done sir, thank you for sharing.

Your grandma said it well . Cornbread has been fun to make indeed. Lots of options. And far less time consuming than sourdough, which I also enjoy baking.

And I've been using lard from our pigs to grease the pan, so it's pretty country down here too

YukonRon · March 2018

caliking said:

YukonRon said:

Cornbread Caliking. I like the sound of that.
Being country as cornbread myself, I assure you, your efforts are well noted. I was taught to use bacon grease for the cornstick pan, if that should tell you anything about how far up the holler, I was raised.
Beautiful cook sir. Keep adding to it. Garlic, onion and jalapenos were just the start for us. We have done chopped sundried tomatoes and many other items with our cornbread, too.
My grandma told me a long time ago, "Cornbread is just the canvas, the art is what you make it with."
Very well done sir, thank you for sharing.

Your grandma said it well . Cornbread has been fun to make indeed. Lots of options. And far less time consuming than sourdough, which I also enjoy baking.

And I've been using lard from our pigs to grease the pan, so it's pretty country down here too

There has to be Kentucky blood in you somewhere, very few people can attain this type of coolness without it.
Rock on, my friend.

JohnInCarolina · March 2018

Damn I hope when you come out to NC next month you don’t leave your mad fusion skillz at home!

SciAggie · March 2018

Well done. I'm hungry again now. I wanted English muffins with sausage, eggs, and cheese for breakfast. Now I want some beans and cornbread for lunch.

4littleeggs · May 2018

Recipe for the awesome cornbread??

blind99 · May 2018

That sounds and looks fantastic - very nice cook!

Mickey · May 2018

Sign me up doc.

Killit_and_Grillit · May 2018

I’m digging this idea of a little cumin on cornbread if cooked in the egg to enhance the smoke. Especially with the shape. Maybe with some Mexican Street corn diced and stirred in.

Give a little tex mex cornbread for a brisket cook.

But I will not let it touch my great grandmothers cornbread cast iron. Southern traditions. Next year at Butt Blast ask my wife about our first year of marriage...and me finding that in the dishwasher.

DMW · May 2018

Killit_and_Grillit said:

I’m digging this idea of a little cumin on cornbread if cooked in the egg to enhance the smoke. Especially with the shape. Maybe with some Mexican Street corn diced and stirred in.

Give a little tex mex cornbread for a brisket cook.

But I will not let it touch my great grandmothers cornbread cast iron. Southern traditions. Next year at Butt Blast ask my wife about our first year of marriage...and me finding that in the dishwasher.

Wait...she put your vintage cast iron in the dishwasher?

caliking · May 2018

Killit_and_Grillit said:

I’m digging this idea of a little cumin on cornbread if cooked in the egg to enhance the smoke. Especially with the shape. Maybe with some Mexican Street corn diced and stirred in.

Give a little tex mex cornbread for a brisket cook.

But I will not let it touch my great grandmothers cornbread cast iron. Southern traditions. Next year at Butt Blast ask my wife about our first year of marriage...and me finding that in the dishwasher.

I like the way you think!

But just a little cumin? No such thing as too much cumin (or garlic).

And that’s tragically funny about the CI in the dishwasher. How long did it take for you to regain consciousness?

caliking · May 2018

4littleeggs said:

Recipe for the awesome cornbread??

Found it in another cornbread thread I posted:
(This is the onion cheddar jalapeño version. Play with the add-ins as you wish).

Stone-ground corn meal 2 cups
Buttermilk 2 cups
Salt (table) 1 tsp
Eggs 2
Baking powder 2 tsp
Baking Soda 1 tsp
Onion, red, diced 1/2
Jalapenos, diced 2
Butter, unsalted, melted 1/2 stick
Shredded cheddar, sharp 1 cup
Lard 2 TBSP

- heat oven or BGE to 400°F
- heat 10" CI skillet on the stove. Get it hot.
- Mix cornmeal, baking soda, baking powder, salt together
- beat the eggs and add buttermilk and melted butter.
- Mix wet and dry ingredients above. Let it sit for 10 minutes.
- Fold in the onions and japs. Don’t mix too vigorously.
- Add the lard and swirl to coat the hot CI skillet.
- Bake for 30-35 mins, until the top browns, cracks, and a wood skewer or toothpick, poked in the center, comes out clean.
- Pull it and let rest for 10 mins.
- Invert onto a plate if you like a crispy crust.

OT: Moar cornbread. With cumin, onion, roasted garlic, and sharp cheddar.

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