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Post by con on Jan 25, 2008 16:53:54 GMT -5
i stick to the recipe on the quaker cornmeal box myself.
nana... what is the secret to the iron skillet? rumple, you may need to re-season your skillet.
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Post by Fredo on Jan 25, 2008 17:04:13 GMT -5
Big Nana- My cornbread sux. What's your secret? Also, do you know the proper way to clean an iron skillet? Don't mean to jump in on nana here, but to clean an iron skillet I just scrape it out with a spatula hit it with an nylon brush to get the rest of the stuff loose and wipe it with a paper towel. Sometimes I get mine a little too hot and have to re oil the outside. Never use water under any circumstances, you will ruin the seasoning on it.
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Post by bignana on Jan 25, 2008 17:19:38 GMT -5
You are correct oh great one. Never use soap and water. Just season the inside. You can go to the lodge web site and it explains how to season. www.lodgemfg.com. As far as a recipe, I use self-rising cornmeal, an egg, butter milk, Crisco Butter Flavored Shortening and just a small amount of sugar. I am sorry but I don't measure. Just melt the Shortening in skillet, mix cornmeal, sugar, egg and buttermilk in a bowl. Add melted shortening, pour in skillet and cook on 450 degree oven until brown.
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Post by Fredo on Jan 25, 2008 17:23:44 GMT -5
Do you pre heat your skillet?
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Post by con on Jan 25, 2008 18:24:21 GMT -5
yes she does... when she melts the shortening in the skillet.
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Post by bignana on Jan 25, 2008 19:17:42 GMT -5
Do you pre heat your skillet? Yes, and I leave a little bit of melted shortening in the skillet. Makes a crusty bottom.
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Post by rumpleteaser on Jan 25, 2008 19:24:51 GMT -5
Yum...Thanks!
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Post by Fredo on Jan 25, 2008 20:05:47 GMT -5
THe mising link makes awesome cornbread. Perhaps we could get her input here.
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Post by 1timewonder on Jan 25, 2008 20:50:04 GMT -5
I'm gonna chime in here on the cornbread... sorry just couldn't resist. I've had a few requests for my cornbread from time to time. Never under any circumstance put your iron skillet in water. And never ever use it for anything other than cornbread. As soon as my cornbread is done I dump it on a plate, wipe the skillet with a paper towel, and place it right back in the still hot oven. Like bignana, I use the same recipe (no measurements) except I only add a bit of sugar depending on what else I happen to be serving for dinner. Chili, potato soup, stew, etc. need sweet cornbread. But for my taste, beans, taters, fried squash, okra, wilted salad, greens of any kind, etc. ... I would rather have the cornbread without the sweetener. OMG, I just ate spaghetti and now I'm hungry for some cornbread and milk.
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Post by 1timewonder on Jan 25, 2008 20:52:06 GMT -5
Oh, and YES, preheat the skillet to the point when you pour in the batter it immediately begins to sizzle. Makes a wonderful crust.
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Post by bignana on Jan 25, 2008 21:00:55 GMT -5
1time, the wilted salad you mentioned, is that the lettuce and onions with grease poured over it?
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Post by 1timewonder on Jan 25, 2008 21:41:30 GMT -5
1time, the wilted salad you mentioned, is that the lettuce and onions with grease poured over it? Oh no, now I'm craving cornbread, milk, and wilted salad. Yes, yes, yes, bignana! Bacon grease and vinegar, poured over a bed of leaf lettuce, chopped green onions (scallions), and crumbled bacon (the real thing, not bacon bits bought in a bottle). If I piled all of this I have eaten in my lifetime it would weigh more than me. And I'll tell you right there, that'd be a lot of lettuce because I'm no lightweight. ;D Love the stuff!
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Post by con on Jan 25, 2008 23:51:47 GMT -5
for some reason, the wilted salad sounds vaguely familiar.
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Post by bignana on Jan 26, 2008 10:46:43 GMT -5
1time, the wilted salad you mentioned, is that the lettuce and onions with grease poured over it? Oh no, now I'm craving cornbread, milk, and wilted salad. Yes, yes, yes, bignana! Bacon grease and vinegar, poured over a bed of leaf lettuce, chopped green onions (scallions), and crumbled bacon (the real thing, not bacon bits bought in a bottle). If I piled all of this I have eaten in my lifetime it would weigh more than me. And I'll tell you right there, that'd be a lot of lettuce because I'm no lightweight. ;D Love the stuff! I have not had the wilted salad in a long time. I am no lightweight either. I guess that is because I eat country all the time. The only food I don't like is cooked spinach. I like it in a salad or a dip but just not cooked.
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Post by CoffeeShooter on Jan 26, 2008 10:52:40 GMT -5
mmm .. Nana, try some boiled eggs with your cooked spinach! Do you like collards? I can only eat them with lots of vinegar in them.
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Post by hillcitytn on Jan 26, 2008 10:59:49 GMT -5
omg I could eat almost any green everyday. (no kale)
and wilted salad... I am not a fan of Applebee's but they have a spinach and shirmp w/toasted almonds and bacon grease vinigarette.
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Post by bignana on Jan 26, 2008 11:17:14 GMT -5
mmm .. Nana, try some boiled eggs with your cooked spinach! Do you like collards? I can only eat them with lots of vinegar in them. I just don't like the taste of cooked spinach. I love all the other greens. And I don't put vinegar on my greens.
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Post by bignana on Jan 26, 2008 11:18:27 GMT -5
omg I could eat almost any green everyday. (no kale) and wilted salad... I am not a fan of Applebee's but they have a spinach and shirmp w/toasted almonds and bacon grease vinigarette. I might try that. I like it in a salad or dip.
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Post by rumpleteaser on Jan 26, 2008 11:27:52 GMT -5
I got my kids to eat cooked spinach by dumping a ton of Italian dressing (preferably Paul Newman's) in it..
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Post by 1timewonder on Jan 26, 2008 12:45:25 GMT -5
I agree with HC, anything green. And like Bignana, I do a lot of old country cooking. But just in case you haven't tried them, there is a brand of canned greens that I have found to be great when the fresh variety is not available. It is called Margaret Holmes and you can find it at Bi-Lo. They are seasoned with pork just as I do when cooking fresh. Until I found these I never bought canned greens so it was a rare treat for me have greens because of all the trouble with all the cleaning it takes to cook fresh. Now I have some type greens at least two or three times a week.
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Post by rumpleteaser on Jan 31, 2008 12:07:54 GMT -5
Glory canned greens are good too.
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Post by Fredo on Feb 1, 2008 20:51:46 GMT -5
Mrs Fredo is making pizza tonight. Home made crust and sauce, fresh veggie toppings, the whole thing. Life is very, very good.
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Post by 1timewonder on Feb 1, 2008 22:06:42 GMT -5
Shiat... late as usual... leftovers Fredo? Oh well, I may as well settle for fish and chips. Thought it was really good until someone mentioned homemade pizza....
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Post by 1timewonder on Feb 2, 2008 1:09:13 GMT -5
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Post by Fredo on Feb 2, 2008 20:14:25 GMT -5
Here's how we started our evening:
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