The Texas BBQ Forum

I promised Russ that as soon as he got delivery on that Martha White Sweet Yellow Cornbread Mix, I would post a "silly tutorial" so here goes.

Pardnah, there are 3 steps on the back of the package and here is "My Take" on them.
STEP 1

OK, I "ONLY" use a seasoned cast iron Skillet and it is "ONLY" used for Cornbread and nothing else.
I take a paper towel and some Crisco (mandatory for me at least) and cover the inside of the skillet well.

Then I place the greased skillet in the COLD OVEN. Then I pre-heat the Oven and Skillet to 400 degrees.




Step 2

While the oven is heating I mix the cornbread dry mix according to directions.



When the oven is preheated to 400 then I remove the HOT SKILLET
and pour in well stirred mix into and place skillet in 400 degree oven.


Step 3

I then set the timer on 20 minutes but that's what works for my Oven, your may vary.
Here it is after 9 minutes and you can tell it is starting to rise.

When the top looks like this I take it out and dump it onto a plate.

Here is the nice bottom crust that is so important and made possible by the seasoned and preheated skillet.

Look how clean the skillet is after cooking the cornbread. I will only wash this in hot water - - I will and never have used any soap on my seasoned skillet. Actually they will almost just wipe clean without washing but I DO WASH IT>


Just a couple of Final Pics - - the Cabbage Patch Stew was the REASON for the CORNBREAD.
ENJOY, MY FRIEND

Thank Y'all for putting up with my boredom induced Sillyness

A great tutorial, with plenty of emphasis on the key ingredient. A well seasoned and heated iron skillet. Depending on what I am making it for I use this or Jiffy brand if you want something a little sweeter. They both are great.

Definitely - - - I am a Jiffy fan also - - - even got a Jiffy Cookbook The Wiffy really likes the MW so, ?well you know?

Excellent tutorial, OUP!

The MW mix looks like it produces a more 'textury' corn bread than Jiffy. The less-sweet would appeal to us, too.

Si Si Sailor, even tho that sliced piece has the look of a swiss chez block - - - the moisture is always there in full force - - - the wiffy had her two big wedges with butter and a bowl of cabbage patch stew - - - she do likes dem bouf you can break it up in bite size pieces and pour sweet milk over it and almost O.D.

Looks good! Nice step by step.

What all goes in cabbage patch stew?


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Pretty simple, Sooner, altho I tweeked it some, it's basically ground beef, rotels, jalapeno pintos, bacon, chopped celery, chopped own-yawn, little bit of sugar and cabbage. I think I posted a recipe here - - - I'll see if I can find it. OH, todays tweek I substituted charo beans and fire roasted rotel and green chilies.

FOUND IT
viewtopic.php?f=5&t=29919&p=247587&hilit=cabbage+patch+stew#p247587

Yes sir, good look'in skillet of cornbread right there.

I'd have to be pretty thick if I couldn't follow those instructions. Thanks emm, I'm using free range egg, I only buy these, some are pretty big, about 4 double Yorkers in every dozen. Have to find a small one so I don't alter instructions too much. Milk will be what we call blue top, full cream milk or should I use trim milk?

Russ

Pard, I use what we call Sweet Milk like you would put on your Corn Flakes or Cheerios - - - HOWEVER, I have used Evaporated Milk (Pet, Carnation, ETC) before If you mean Slim when you say Trim then YES that would be fine also. You know you can crack a 4 yolker and only use part BUT save the rest for Breakfast

OldUsedParts wrote:Pard, I use what we call Sweet Milk like you would put on your Corn Flakes or Cheerios - - - HOWEVER, I have used Evaporated Milk (Pet, Carnation, ETC) before If you mean Slim when you say Trim then YES that would be fine also. You know you can crack a 4 yolker and only use part BUT save the rest for Breakfast

All good, thanks again, don't think I will get time today but prolly tomorrow. Pics WILL follow, I note your butter is almost white, ours is a real yellow butter, must be more fat in it?

Russ

check you PMs

Excellent tutorial

thanks, Y'all, now to see if it worked