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While cornbread is traditionally baked in a cast iron skillet, there are versions of cornbread that can be made in baking pans or casserole dishes. Related: Ina Garten's Flaky Sea Salt Cornbread Hack
Cast iron is essential for so many cooking tasks. Lodge just made it way better by making a Yellowstone-themed version in multiple sizes. Find it on sale, too!
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, then transfer to the cornmeal batter. Crumble the bacon into fine pieces.
A legion of Lodge lovers. There's a reason (well, multiple reasons) over 95,000 Amazon shoppers have given the Lodge Cast Iron Skillet a perfect rating — here's what some of them had to say. "It ...
Tours of the Lodge Cast Iron Skillet Foundry; Tours of historic South Pittsburg; The Cornbread Classic Car Cruise-In; Live music from performers including perennial favorite, Rhonda Vincent; In the year 2000 the National Cornbread Festival was selected as one of the top 100 events in North America by the American Bus Association.
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 ...
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. [ 4 ] The batter was also called "corn pone" and could be thin and fried on the griddle to make Johnny cakes or thicker to make baked loaves ("pone"), or dumplings , called corn dodgers when dropped in stews ...
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]