Looks good , Dave! I doctor mine same way with 1 tbsp vegoil, 1 extra egg and 1 tbsp sugar. I might try the butter instead of the oil next time .
Man Dave yours looked better than mine tonight! Also had a hankering for corn bread so just whipped up a cheap box of the jiffy stuff in a Griswold #6, came out fine, nice and non stick but just lacked something. Next time it'll be home made.
Wapak's are getting very pricy. I think they were only made like 20 years, but they are getting scarce. I think for this one I paid $5.00 at a flea market some time back.
Woody, there are many brands of cornbread out there and I've tried most of them, I do love me some cornbread! Hands down if you can find it, and "Amazon" has it, the brand I use is Penguin cornbread mix. Not to mention it it's very reasonable in price and I get it at BJ's wholesale, or Sam's club. But there are others like Cosco and some Super walmarts have it also. It is really good cornbread! Penguin Natural Foods Cornbread Mix (5.625 lb) from Costco - Instacart
TD, yup, thats about my method. I add about a tablespoon of wildflower honey in the mix when putting all the ingredients together. Any honey will do, we have two apiaries close by and we patronize them quite often.
I will definitely keep my eye out Dave. The last REALLY good cornbread I had (muffins actually) were ones my mother in law made from scratch. That's what got me thinking maybe home made is the way to go
Can't go wrong with them!! Spray them down with PAM inside, put on grill outside, or oven at 375º to 400º for 1/2 hour upside down and cook them off. Ready to go!
Everyone has their own version of "make pan moar betta" seasoning but I do mine all inside. When my gal is not here. And with help from range hood fans or window! I walk them up slow in temp stages, eventually running somewhat north of 400. That's where I found the magic for me.
I took my ‘new’ lodge griddle that I got a couple months ago and scrubbed the heck out of it with a scotch brite pad and dawn, then seasoned it with peanut oil. I’m pretty happy with it. The pre-seasoned stuff comes off pretty easily.
I tried to use one of the pre seasoned pans. My eggs had a black smudge on them, so I tossed them out and started over. Second time, no black, at least none that I could see. I like using cast iron with my gas stove. I just have to remind myself not to touch the handle of the pan. I keep a pot hold right in front of me to remind me.
Me too, but I never heard of anyone I know having one. I wish Lodge would make some of those higher end Cast Iron that are thinner and with the smooth cooking surface. My Lodges wear down smooth, but it takes years.
I have one of their thin "carbon steel I believe it is" fry pans, and absolutely love it Sent from my SM-G892A using Tapatalk
Scallops in the Griswold #6 came out good tonight. Cooked 8 total with Olive oil, butter, garlic and salt. White wine is always a staple with these but tonight I skipped it and they were maybe even better without it. You get the full true flavor of the scallop.
One of my favorites. I live 3 miles from the Lobster House fish market, you just can't beat fresh scallops.
PORTLAND, Maine (AP) — Good news for scallop fans. Already one of the most readily available higher-priced seafoods to consumers, the succulent shellfish could fall in price this year. Scallops may soon plunge in price
