Sentences with phrase «cornbread in a cast iron skillet»

Even though I say nothing is more comforting than cornbread in a cast iron skillet, this was the first time I ever had such.

Not exact matches

I have a cast iron skillet I keep around just for making cornbread in.

If you don't have a cast iron skillet, you can prepare the cornbread in a 9x13» cake pan.

Baked right in your grandma's seasoned cast iron skillet, this cornbread recipe will bring back all the comfort and good feels!

That's why I had to finally make this classic, no - fuss, perfect in all the RIGHT cornbread ways, rustic gluten - free cornbread in a good ole» cast iron skillet!

What is more «fall - tastic» than some comforting old - fashion cornbread baked in a cast iron skillet?

I love cornbread, especially made in a cast iron skillet.

Those of you familiar with Southern - style cornbread - do you think this would work with the sugar omitted & baked in a cake pan (I lack the proper size of cast iron skillet)?

I am not a fan of baking muffins and have been on the hunt for a cornbread recipe to make in my cast iron skillet.

But I thought, maybe, if I took the general approach for the Custard Cornbread and introduced a cast - iron skillet and a few of the other ingredients I had on had, it might make for something unique and special in it's own way.

If baking cornbread, place butter in 8 × 8 baking pan or cast iron skillet and heat in oven while making mix.

Spray a cast iron skillet with cooking oil spray and place in the oven 5 minutes before you are ready to put the cornbread in.

As you can see here, I baked the cornbread * in a cast iron skillet.

We follow the three tenets of traditional Southern cornbread: There's no sugar added, there's no flour (only course - ground cornmeal), and there's no better way to bake it than in a cast - iron skillet.

Low - maintenance, hard - working, and super-affordable, every cook needs a cast - iron skillet for searing, roasting, even baking (nothing is better for making real cornbread in the oven!).

I'm from Texas, and growing up my family made cornbread either: as cornbread sticks, as sweet cornbread, with jalepenos and red peppers in it, or in a cast iron skillet on top of the stove.

I've considered passing my great grandmother's cast - iron cornbread skillet, which has been in use since the 1800s, on to another home where allergies are less prevalent.