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In this healthy casserole—sometimes called tamale pie—the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind ...
30 Comforting Cast-Iron Skillet Recipes. Lacey Muszynski. April 5, 2024 at 8:00 PM ... Bake until they're toasted and use graham crackers to dip. ... The benefit of making cornbread in a cast-iron ...
Fry the bacon in a 10-inch cast-iron skillet over medium-high heat until crispy. Transfer the bacon to paper towels to drain and add the scallions to the skillet. Sauté the scallions for 1 minute ...
Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast-iron skillet in an oven, and then pouring a batter made from cornmeal, egg , and milk ...
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]
The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, [2] meaning baked, possibly related to earlier ash cakes baked in hot coals. [3] A " corn pone " is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.
Grease a 2-cup (or slightly larger) ramekin or small baking dish with nonstick cooking spray or butter. In a medium bowl, combine the cream cheese, drained crab meat, chives, Old Bay seasoning ...
Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early American staple food , it is prepared on the Atlantic coast from Newfoundland to Jamaica . [ 1 ]