Tuesday, December 11, 2012
Just a little tip... Probably the last tiny tip of the year!
I like to bake my corn bread in a cast iron skillet. I used to heat the skillet up in the oven while it was preheating... but then it needs to be greased, so I would resort to using a pan spray. Pan sprays are wonderfully convenient, but they are also made out of scary ingredients. Now, while I am mixing up the cornbread, I put the pan on the stove top and heat it on "low". I add some kettle-rendered lard to the pan and let it melt, then twirl it around to coat the inside of the pan and then add it to the cornbread for the fat in the recipe! So, I have a nicely pre-heated pan, and I don't need to grease it or melt the lard separately. Yes. :)