Nothing like cooking cornbread in cast iron. Just make sure you preheat it in the oven before pouring the batter in it. It forms a really nice crust on the bottom. I use a regular cast iron skillet. Works just as well.
Please stop the torture. I am sitting out here in Cal. and drooling all over myself. You are talking about one of my favorite meals. I am feeling agony and pain.
i don't think i have ever made cornbread in anything other than cast iron. besides the corn ear and regular cast iron skillets, i also have a cast iron pan that is like a regular skillet but divided. (i can't remember if it has 6 or 8 sections.) it gives that nice crunchy crust from pouring the batter into the hot pan not only only the bottom, but all three sides of the wedges! delish! and it never hurts to put a finely chopped jalapeno into the cornbread. *drool*
My mom actually used to make the cast iron cornbread for us when I was a kid. Cornbread with milk and butter for breakfast is made of win. She also used to make the "Mexican cornbread" with the jalepenos in it as well. Typically with chili or her enchilada casserole. I am so hungry....
My version of mexican cornbread ... add a can of corn and rotel (both drained) to the cornbread. Gotta adjust the amount of water to get the right consistency. For a complete meal ... brown ground meat with onions, garlic, seasonings and a can of rotel. Pour half the batter in the skillet and bake for 5 to 10 minutes to firm it up, pour the ground meat mixture on top, and cover with the remaining batter. Finish baking. And to think my doc wants me to eat better. Does it get any better than that?:hihi:
To taste BB. You can start off with a small amount to just get something going, but taste it during it's simmer stage and add accordingly. Please don't forget it's HOT!! :thumb: I tell ya something else you can add (after you've served it) is some good ole Tiger Sauce. Get it by the hot sauce, bbq sauce isle. Definitely don't forget the hot sauce! :yelwink2:
