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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Quick question regarding Celtic Wolf's cornbread..

Options
Roanokesmoke
Roanokesmoke Posts: 29
edited November -1 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.
· Share on FacebookShare on Twitter

Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Options
    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
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    Options
    This must be something I've missed....would you post it?
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • Roanokesmoke
    Roanokesmoke Posts: 29
    Options
    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.
    · Share on FacebookShare on Twitter
  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Options
    Corn Bread

    You are welcome :woohoo:
    · Share on FacebookShare on Twitter
  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Options
    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.
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    Options
    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)?

    DSC05916JPGa.jpg
    Happy Trails
    ~thirdeye~

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

    070508RibsBeansnCorn003.jpg

    Lil 'extra' tip if you wanna try it...as 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'..it is much thicker and richer than regular milk and as far as I'm concerned.. true southern cornbread without buttermilk isnt cornbread...
    · Share on FacebookShare on Twitter

Categories