Troubleshooting cornbread

Jemo · October 2008

Hello,

This is my first post. I bought my egg a couple of weeks ago and am still learning.

Regarding cornbread, my first "loaf" turned out great - don't know why or how. Since, I've tried a few more times and each time, the bottom and sides are charred while the top is barely cooked. I'm using a cast iron skillet and rub the pan down first with butter. Could it be the butter that is burning? I'm baking the cornbread at 350 deg. I did use cooking spray the first time but surely that couldn't be the difference?

Jeff

"Sparky" · October 2008

I am not an eggspert by any means,but maybe a higher temp(say 375-400)might help.The first time I did these was at 300,and they were undercooked in the middle :pinch: The next time,I did them at 350 and they came out great :woohoo: Again,not sure about the butter or anything else(I've never made cornbread)

BTW,welcome to the club

BENTE · October 2008

first off welcome to the forum !!!

i have always had good luck with doing cornbread indirect.. if you are using 350 direct that may be your problem... not sure but that seems like the right answer

"Sparky" · October 2008

That's a good point Bente

I've just recently started baking on the egg.I use the platesetter/pizza stone combo.I will try the cornbread soon though :woohoo:I think I'll practice before Todd's chili cook-off

Eggtucky · October 2008

I make cornbread sometimes 3-4 times per week..I use CI skillet well oiled with evoo..preheat the egg to 400-425 dome then preheat the skillet (INDIRECT)(I use platesetter legs down with grid in gratemates on small a lot)..trick is..NO direct heat on skillet in any way, you're baking it..not grilling it... for about 2-4 mins..not too long..before adding the mix...after about 12 mins I start checking it for firmness..I do not cover during the cook at all..there is a fine line between 'done' and 'burned' so watch it closely..also make sure none of the skillet is overhanging your stone or platesetter...

It's a lil bit of an art..but keep at it and you'll get a 'feel' for it..

rockytopsc · October 2008

I agree w/y eggtucky. Been making cornbread in the oven since I learned from granny 20+ years ago. Gotta get that pan heated good and hot. Once you start using your pan and it's seasoned real good you'll have no problems. Now I gotta make some on the BGE.

Camano · October 2008

That looks so good. Another cook to add to the list. First I need to get me a good CI fry pan.
Is there a good or bad choice in CI pans?

Mainegg · October 2008

For new I like Lodge. If you can hit any yard sales or flee markets look for older pans. they are worth the bit of time and trouble to re season if they need it. We have cut the handles off all of ours for fitting better on the eggs. I have an oval one I just love. it is not a fahitjata pan as it has the same high straight sides as my other pans. Someone posted earlier about soaking in Coke to take off the rust, now I know why I don't drink soda! :huh: and the butter might be the burning problem as it does burn at a lower temp than some other fats. but if you used it before??

Eggtucky · October 2008

Lodge is great stuff..but I have bought all of my CI at yard sales..if carefully selected..you can find the older more dense CI stuff pretty cheap and almost any of them can be cleaned up and reseasoned..I have cut the handles off all of mine also for better fit on the egg..oh..and the best part about the cornbread is how you use the leftovers!

Jemo · October 2008

Thanks for all the help.

I'll cook it indirect and try something else besides butter. Eggtucky, what was the oil you used to grease the pan?

Neat idea about cutting off the handle. Honestly, I bought my cast iron skillet at Wal-Mart. It is supposedly pre-seasoned, inexpensive, and works fine.

Troubleshooting cornbread

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