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Finally got me a good old iron skillet deep enough and large enough to make cornbread in, also makes great fried chicken as that is its intended purpose.
My recipe
Ingredients
1 1/4 cups of cornmeal
1 cup all-purpose flour
1 cup of sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp baking powder
3 eggs
1/2 cup of vegetable oil
(2 sticks of unsalted butter) optional for iron skillet
**(milk, buttermilk or water) this ingredient I never measure I do it by feel.
Things you will need
A large iron skillet (optional) preheated to 375° with melted butter in it or large deep 4-layer cake pan lined with vegetable shortening and dusted with flour do not have to preheat this type of pan.
Large mixing bowl with hand mixer or whatever you feel comfortable mixing with or stand mixer
Rubber spatula
Mixing and cooking instructions, (Cooking can vary from different ovens).
Preheat your oven to 375° if using an iron skillet put your iron skillet in the oven while it predates with the 2 sticks of butter in it.
In your stand mixer or large mixing combined all the dry ingredients and mix thoroughly.
In a smaller bowl break and thoroughly mix your 3 eggs.
Combine your eggs in vegetable oil into your larger bowl fold in lightly been depending on if you are using whole milk buttermilk or water slowly add a half cup at a time until you get the consistency of a thick pancake batter wait to your oven is thoroughly heated remove your iron skillet and poor your batter into the iron skillet this will sizzle and may bubble some this is normal tap the iron skillet lightly on the counter to release any trapped air bubbles, place iron skillet back into the oven and cook for approximately one hour, if using a regular cake pan like described previously just for your batter into the well coded cake pan and place into your oven cooking time is approximately the same after about 45 minutes you want to check the doneness of your cornbread do this by sliding the pan that you are cooking in a little bit to see if it is firm if so take in insert a toothpick and remove and check to see if the matter is still sticky wet or loose. If not ready to serve removed from oven can be served directly from the iron skillet if using a cake pan removed from the cake pan and serve on a serving plate.
Cooking time ranges from about 45 minutes to an hour and 15 minutes depending on oven and cooking vessel.
My recipe
Ingredients
1 1/4 cups of cornmeal
1 cup all-purpose flour
1 cup of sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp baking powder
3 eggs
1/2 cup of vegetable oil
(2 sticks of unsalted butter) optional for iron skillet
**(milk, buttermilk or water) this ingredient I never measure I do it by feel.
Things you will need
A large iron skillet (optional) preheated to 375° with melted butter in it or large deep 4-layer cake pan lined with vegetable shortening and dusted with flour do not have to preheat this type of pan.
Large mixing bowl with hand mixer or whatever you feel comfortable mixing with or stand mixer
Rubber spatula
Mixing and cooking instructions, (Cooking can vary from different ovens).
Preheat your oven to 375° if using an iron skillet put your iron skillet in the oven while it predates with the 2 sticks of butter in it.
In your stand mixer or large mixing combined all the dry ingredients and mix thoroughly.
In a smaller bowl break and thoroughly mix your 3 eggs.
Combine your eggs in vegetable oil into your larger bowl fold in lightly been depending on if you are using whole milk buttermilk or water slowly add a half cup at a time until you get the consistency of a thick pancake batter wait to your oven is thoroughly heated remove your iron skillet and poor your batter into the iron skillet this will sizzle and may bubble some this is normal tap the iron skillet lightly on the counter to release any trapped air bubbles, place iron skillet back into the oven and cook for approximately one hour, if using a regular cake pan like described previously just for your batter into the well coded cake pan and place into your oven cooking time is approximately the same after about 45 minutes you want to check the doneness of your cornbread do this by sliding the pan that you are cooking in a little bit to see if it is firm if so take in insert a toothpick and remove and check to see if the matter is still sticky wet or loose. If not ready to serve removed from oven can be served directly from the iron skillet if using a cake pan removed from the cake pan and serve on a serving plate.
Cooking time ranges from about 45 minutes to an hour and 15 minutes depending on oven and cooking vessel.
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Mmm! Skillet cornbread is the only way to go! Mom (a great southern cook) taught wuff that was the way to make 'em, and wuff's kept it up ever since!
Vrghr did a version to go with his soup beans, over here: http://www.furaffinity.net/view/14842529/
But can't have enough cornbread! This looks really good too!
Vrghr did a version to go with his soup beans, over here: http://www.furaffinity.net/view/14842529/
But can't have enough cornbread! This looks really good too!
You can find these wonderful skillets here: http://finexusa.com
They're not exactly "cheap", but they're heirloom quality, and ought to last for generations!
Great Northern Beans would be a real treat with that cornbread! Could wuffy ask for your recipe on them? Vrghr loves all those different sorts of beans. Would be interesting to hear how you prepare yours!
They're not exactly "cheap", but they're heirloom quality, and ought to last for generations!
Great Northern Beans would be a real treat with that cornbread! Could wuffy ask for your recipe on them? Vrghr loves all those different sorts of beans. Would be interesting to hear how you prepare yours!
My Bean recipe is very simple I only use dried beans soaked overnight in my refrigerator and slow cooked most of the day approximately 9 hours in my slow cooker roaster oven I have, salted and pepper to taste with a medium white onion diced up and a hambone from a fresh picnic ham that I had cooked previously with brown sugar and honey glaze pineapples and cherries spiked with cloves and slow cooked at 200° for 9 hours, same recipe I use for all my beans except for butter beans.
I am an old Southern cook my grandmother taught me how to cook, and I am a 7th generation Floridian.
I am an old Southern cook my grandmother taught me how to cook, and I am a 7th generation Floridian.
Thank you so much for replying! That certainly sounds like a delicious traditional bean recipe!
Like you said, Vrghr here nearly always adds a smoked ham hock to the beans. Onion, likewise, is a "necessity". *smiles*
For the heartier "soup beans" (pintos), you can see that wuff gets a little "crazy" with garlic and other seasoning. That Ajwain seed in wuff's recipe is definitely NOT traditional for souther style, but is very common in Indian bean dishes, and wuffy has found it adds quite the nice subtle touch of flavor, and (allegedly) mitigates a bit of the beans notorious gas issues.
For the white beans, this wuff frequently adds a chopped carrot or two, and occasionally a couple stalks of chopped celery to the cooking water. And cuts back on the "soup bean" spices.
Hooray for Southern Cooking! Vrghr absolutely adores it! Sure hope you will continue to grace we furs with the wonderful dishes you learned at your grandmother's side! That 'down home" cooking is special indeed!
Like you said, Vrghr here nearly always adds a smoked ham hock to the beans. Onion, likewise, is a "necessity". *smiles*
For the heartier "soup beans" (pintos), you can see that wuff gets a little "crazy" with garlic and other seasoning. That Ajwain seed in wuff's recipe is definitely NOT traditional for souther style, but is very common in Indian bean dishes, and wuffy has found it adds quite the nice subtle touch of flavor, and (allegedly) mitigates a bit of the beans notorious gas issues.
For the white beans, this wuff frequently adds a chopped carrot or two, and occasionally a couple stalks of chopped celery to the cooking water. And cuts back on the "soup bean" spices.
Hooray for Southern Cooking! Vrghr absolutely adores it! Sure hope you will continue to grace we furs with the wonderful dishes you learned at your grandmother's side! That 'down home" cooking is special indeed!
I forgot to say thank you for that link to the iron skillet's but yes those are very expensive. I found most of my iron skillet's at Goodwill, after my grandmother passed away I was supposed to get her iron skillet's which some of which were very, very old but somebody else got them and nobody knows where they went.
I definitely will be posting more of my recipes for other Fur's to enjoy, I do love making food and watching people enjoy eating it.
PS: *hugs* Tanks for watching back.
I definitely will be posting more of my recipes for other Fur's to enjoy, I do love making food and watching people enjoy eating it.
PS: *hugs* Tanks for watching back.
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