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Bake your cornbread in a large cast iron skillet, if you have one. It gives it an excellent, crispy crust. But if you don’t, you can use a 9 x 13 glass baking dish, which will still yield a ...
1. In a cast iron skillet, brown ground beef with onions, then drain grease. 2. Add chili seasoning, a can of Rotel diced tomatoes and tomato paste.
1. Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter. 2. In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended.
I began by melting my butter in a 10-inch cast-iron skillet over medium heat. I melted two sticks of butter in my cast-iron skillet. Anneta Konstantinides/Business Insider
Prepared with yellow cornmeal, egg, buttermilk, and salt, the cornbread batter is thinly poured into a cast-iron skillet to fry. [17] As Eric Locklear, a member of the Lumbee tribe and owner of Fuller's Old-Fashioned BBQ, notes, "It's got a crunch around it. I mean, it ain't thick; it don't look like pancakes. It's real thin and crunchy". [18]
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Cut the cornbread into ¾-inch cubes, spread on a baking sheet, and toast in a 350 degree F oven until the edges turn golden, about 10 minutes. Let cool, and store in an airtight container for up ...
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]