CORN BREAD

[baymule]

@Finnie im so glad you like it! The only limitation is your imagination.

 

[flowerbug]

@Finnie im so glad you like it! The only limitation is your imagination.

i'm imagining how big that pan must be to hold all of that! wow...

 

[Finnie]

i'm imagining how big that pan must be to hold all of that! wow...

Ha ha! It was fairly small amounts of everything. Baymule said to use a deep pan, but I think mine is kind of shallow. (But wide) I didn’t think it was all going to fit, but it did.

I meant to post a photo before, but I forgot.

 

[baymule]

i'm imagining how big that pan must be to hold all of that! wow...

Deep iron skillet!

 

[CLSranch]

In the top pic it looks like an over filled meat pie. With the cut out it looks like tasty corn bread.

 

[Alaskan]

Huh... my standard cornbread recipe is:

Put one stick of salted butter into the cast iron skillet, put skillet in oven, turn on oven.

Mix equal parts of corn meal and corn masa. Toss in some baking powder. Add an egg or 2.

Take out the hot skillet, swirl the melted butter all around the pan, once well greased, pour the rest of the butter into the bowl.

Mix up what is in the bowl... decide if you are aiming for corn bread or spoon bread... and what needs to be tossed in
...

So... the water in the pickled jalapeño jar... jalapeño diced up, whole corn, cheese... whatever. For corn bread dressing I add stock and a bunch of sage.

Mix it up, pour it in the cast iron, cast iron in oven.

Cook until done.

Spoon bread takes way longer than corn bread.

I should have mentioned that I grew up eating lots of cornbread, especially with my dad's mom.

My dad's mom was full Texas German and cooked everything from scratch. She used as little store bought as possible, but she did buy butter and flour, etc.

She grew up cooking with lots of cornmeal, because that was standard for that area.

So... the recipe I gave was hers.

But, she would often at times do equal parts corn meal and wheat flour.

One of my kids is celiac... so I always use equal parts masa and corn meal.

I find the masa helps to make the corn meal lighter and fluffier than 100%meal.

BUT, masa has more oil in it than corn meal, so masa will go bad much faster. I always make sure I taste the masa before I use it, to make sure it still tastes good.

I haven't experimented with storing it in the freezer... I never have the space....