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.  :)

6 comments:

  1. I love my cast iron skillets and have several including one Griswold which is very nice. I need to remember to make my cornbread in mine next time. I have done that before but its not a habit for me.
    debbieo

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    1. Griswolds are very nice. I have one huge one that we found abandoned in a house we rented long ago. My girls joke that when I die, they will rush to the house and see who gets here first so they can get the skillet! ;)

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  2. Good idea! The only time I ever do that is when I make popovers.

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    1. Hmm... I've only make popovers once, and they really weren't that good. Do you have a good recipe/method?

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  3. I also preheat the skillet in the oven but I go ahead and put a big pat of butter into it while it preheats. It has the same effect but then I'm not using the hob and the oven. I worried that the butter would get too hot and either burn or smoke but that hasn't been an issue thus far.

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    Replies
    1. That's good to know. Do you melt it in the oven and then pour it into your batter?

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