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Joined: Oct 2005
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Ambassador Field Correspondent Lunker
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OP
Ambassador Field Correspondent Lunker
Joined: Oct 2005
Posts: 6,934 Likes: 2 |
OK, Burgermeister got me goin' when he morph'd to cornbread while we were morph'g to grits on Cat's horse thread. Yeah, figger that one out. - Man, I love cornbread. Give me your best cornbread recipe. - Include additive options. You know, like hot peppers...or...toppings like honey or butter or cinnamon....or whatever.
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Joined: Oct 2005
Posts: 1,114
Lunker
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Lunker
Joined: Oct 2005
Posts: 1,114 |
jalepeno cornbread w/ peper jack cheese.
OR for deserts...sweet cornbread with honey butter..
D-licious!
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Joined: Feb 2005
Posts: 4,025 Likes: 1
Lunker
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Lunker
Joined: Feb 2005
Posts: 4,025 Likes: 1 |
Regular cornbread packets. Morrison's, or Texas style cornbread. With cracklins' added for a change. Must be yellow cornmeal. Collard greens, field peas, hot vinegar pepper sauce. Cook cornbread in an iron skillet, not muffins. Hush yo' mouth.
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Joined: Jun 2005
Posts: 2,365
Lunker
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Lunker
Joined: Jun 2005
Posts: 2,365 |
Use any self-rising cornmeal.
Fry up 5-6 strips of bacon, a bit crunchy. Make some cornbread batter, add 3-4tbsp of bacon drippings. Break up bacon, add it to the batter Add about 1/4" of bacon drippings to a black iron skillet, and bake cornbread as usual.
Best eaten with red beans or black eyed peas. :P
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Joined: Mar 2006
Posts: 1,319
Lunker
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Lunker
Joined: Mar 2006
Posts: 1,319 |
I like to make yellow cornbread, reduce amount of liquid , then add green chillies, can of cream style corn. When done top with crumbled bacon and sharp cheddar cheese. Yum Yum good with beans, or most anything.
In Dog Beers, I've had one.
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Joined: Oct 2003
Posts: 908 Likes: 9
Hall of Fame 2014 Lunker
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Hall of Fame 2014 Lunker
Joined: Oct 2003
Posts: 908 Likes: 9 |
I've found nothing to equal Jiffy cornbread mix. Actually it's named corn muffin mix but the muffin police probably won't come calling if it's baked in a pan or skillet. I like mine overbaked by a few minutes. Some might find it a trifle too sweet but sweet is my favorite flavor.
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Joined: Aug 2004
Posts: 8,854 Likes: 1
Moderator Ambassador Field Correspondent Lunker
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Moderator Ambassador Field Correspondent Lunker
Joined: Aug 2004
Posts: 8,854 Likes: 1 |
Dudley, I'm on my way to the store to try that. Mmmmm, Mmmmmmm!
Holding a redear sunfish is like running with scissors.
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Joined: Dec 2006
Posts: 2,086
Lunker
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Lunker
Joined: Dec 2006
Posts: 2,086 |
Use any self-rising cornmeal.
Fry up 5-6 strips of bacon, a bit crunchy. Make some cornbread batter, add 3-4tbsp of bacon drippings. Break up bacon, add it to the batter Add about 1/4" of bacon drippings to a black iron skillet, and bake cornbread as usual.
Best eaten with red beans or black eyed peas. :P I do believe a pot of beans/peas is on the menu this week-end
I subscribe Some days you get the dog,and some days he gets you.Every dog has his day,and sometimes he has two!
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Joined: Jun 2005
Posts: 2,365
Lunker
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Lunker
Joined: Jun 2005
Posts: 2,365 |
[quote=bobad]I do believe a pot of beans/peas is on the menu this week-end Mmmmm... I'm waiting for an invite!
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Joined: Oct 2006
Posts: 285
Lunker
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Lunker
Joined: Oct 2006
Posts: 285 |
A combination of Bobad and Dudley's ideas. Jiffy Mix in a Cast iron skillet with Bacon grease. If I want more crunch I will use one box of Jiffy Mix and combine it with Martha Whites Cornmeal (and recipe) and again with the cast iron skillet. Sure it usually doubles the amount of cornbread so we have leftovers but I like it reheated with butter and honey for breakfast. Add any of onions, bacon, cheese, sour cream. depending on who else is sharing and what our taste run that day.
Do not tell fish stories where the people know you; but particularly, don't tell them where they know the fish. Mark Twain
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Joined: Dec 2007
Posts: 88
Lunker
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Lunker
Joined: Dec 2007
Posts: 88 |
I just read this thread and now I'm taking a early lunch. Thanks guys.
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Joined: May 2008
Posts: 477
Lunker
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Lunker
Joined: May 2008
Posts: 477 |
I don't have a recipie but you have got to cook it in a greased pre heated Cast Iron Skillet. It gives it a delicious carmelized crust. MMMMMMMMM cornbread.
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Joined: Oct 2005
Posts: 6,934 Likes: 2
Ambassador Field Correspondent Lunker
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OP
Ambassador Field Correspondent Lunker
Joined: Oct 2005
Posts: 6,934 Likes: 2 |
OK, I have seen enough about this cast iron skillet thing. I ain't gots one. What, where, and how....and...dontcha gotta season it?
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Joined: Jun 2005
Posts: 2,365
Lunker
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Lunker
Joined: Jun 2005
Posts: 2,365 |
Teflon works just as well, but don't tell anyone I said so.
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Joined: Jan 2006
Posts: 16,055 Likes: 277
Moderator Lunker
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Moderator Lunker
Joined: Jan 2006
Posts: 16,055 Likes: 277 |
Brettski, check on Lodge cast iron cooking gear. With your tendency toward addictions, you will be into Dutch oven cooking and watching Lonesome Dove.
BTW, pay attention to the instructions about seasoning before use. Unseasoned cast iron can make you grow a third ear and never have children.
It's not about the fish. It's about the pond. Take care of the pond and the fish will be fine. PB subscriber since before it was in color.
Without a sense of urgency, Nothing ever gets done.
Boy, if I say "sic em", you'd better look for something to bite. Sam Shelley Rancher and Farmer Muleshoe Texas 1892-1985 RIP
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Joined: May 2004
Posts: 13,975 Likes: 277
Moderator Lunker
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Moderator Lunker
Joined: May 2004
Posts: 13,975 Likes: 277 |
And use this handy mnemonic to remember when to season your pans:
"Sauce pans in Winter, Crepe pans in Fall; Come Spring and Summer There's food for us all!"
"Live like you'll die tomorrow, but manage your grass like you'll live forever." -S. M. Stirling
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Joined: Apr 2004
Posts: 705
Lunker
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Lunker
Joined: Apr 2004
Posts: 705 |
...dontcha gotta season it? Wait a minute... I was born and raised in NJ (no jokes please) and even I know the answer to that....
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Joined: Feb 2005
Posts: 4,025 Likes: 1
Lunker
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Lunker
Joined: Feb 2005
Posts: 4,025 Likes: 1 |
Use lard, not oil. Heat it up slowly to a fairly high temp., hold for a while, then back off slowly. The lard will infiltrate the pores in the cast iron. View Lonesome Dove during the entire process. Bon appetit' OR, you can just grease it, and throw it in the fire this winter.
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Joined: Jun 2007
Posts: 3,794
Lunker
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Lunker
Joined: Jun 2007
Posts: 3,794 |
OR, you can just grease it, and throw it in the fire this winter.
We have my grandmother's old cast iron skillet and it has been cleaned in the fireplace many times over it's lifetime. My wife uses it regularly and I frequently use to fry fish over butane cooker. No telliong how old it is.
N.E. Texas 2 acre and 1/4 acre ponds Original george #173 (22 June 2002)
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Joined: May 2004
Posts: 13,975 Likes: 277
Moderator Lunker
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Moderator Lunker
Joined: May 2004
Posts: 13,975 Likes: 277 |
Or how long it will continue to fry fish for generations of Glazeners to come.
"Live like you'll die tomorrow, but manage your grass like you'll live forever." -S. M. Stirling
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Joined: Oct 2005
Posts: 1,285 Likes: 1
Lunker
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Lunker
Joined: Oct 2005
Posts: 1,285 Likes: 1 |
My favorite is Tony Cachere's hushpuppie mix. I add 1/2 a minced onion and a little cayenne pepper. Hard to beat with a pile of fried fillets http://www.cajunspice.com/batters/
"The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge." Stephen W. Hawking
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Joined: Jun 2008
Posts: 27
Lunker
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Lunker
Joined: Jun 2008
Posts: 27 |
Heating properties are completely different for cast vs. teflon. I have a buddy that grinds his own organic corn meal that makes AMAZING cornbread. He grinds it coarse so that the bread has a killer texture, cooks it in cast iron over an open fire and serves it with pork ribs. Pork ribs and cornbread, can't get more Iowa then that.
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Joined: Jun 2005
Posts: 2,365
Lunker
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Lunker
Joined: Jun 2005
Posts: 2,365 |
Heating properties are completely different for cast vs. teflon. I guess you haven't seen the big, massive restaurant quality Teflon skillets and pans. Cast iron has no advantages over them, except they last forever.
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Joined: May 2008
Posts: 477
Lunker
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Lunker
Joined: May 2008
Posts: 477 |
Even the restaurant quality teflon skilets and pans can't compare to Cast Iron for its heating properties. If you think they are the same try touching a cast iron pan 10 minutes after you just cooked with it (not responsible for any burns suffered during this experement) then try touching a 18-10 grade stainless steel pan 10 minutes after cooking. Better yet just take the temp with a thermometer. 18-10 grad is the steel quality used for most restaurant quality pots pans etc even teflon coated pots and pans.
Cast Iron stays hot for a long time which is good for searing meat, or creating a good crust on cornbread. When you place a cold steak into a pan some of the heat in the pan is lost. The more heat you can keep the better your sear will be. Atleast that's what Alton Brown says and I have found this to be true with my experiences.
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Joined: Oct 2006
Posts: 285
Lunker
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Lunker
Joined: Oct 2006
Posts: 285 |
Gotta love Cast Iron. Can be a pain to maintain but keeps food hot and cooks evenly. I season mine on the BBQ grill. Just finish cooking, add some more coals and load the grill with as much Cast iron as it will hold. Put the lid on and retrieve them the next day when everything cools off. My wife bought me so much cast iron that I had to beef up the cabinet. They even make Cast Iron Wok's. Its a bear to heat but makes great stir fry and has a large enough surface area to make enough Chicken and Dumplings for 8!
Do not tell fish stories where the people know you; but particularly, don't tell them where they know the fish. Mark Twain
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