Home Forums Hunting & Shooting Hunter's Campfire Seriously divisive issue...

Cast iron skillet is state law here in Tennessee. No sugar allowed.

for me, hard cracklin', not the soft kind some stores pass off.

With jalapeños , bacon bits and a little cheddar! In cast iron of course

Cast iron skillet with honey and butter!

Sounds good, never tried it that way. It's been some years since I had good cracklins. The only way I like them is out of the press, just cool enough to eat.

Why TF would you want to ruin a perfectly good batch of cornbread by putting jalapenos in it. I bet you shoot a .270, eat Miracle Whip, and don't carry hot, don't you?



Well, I think I covered it all pretty well there.

Cast iron skillet here. I like slightly sweet cornbread myself but also do cornbread with jalapenos and other miscellaneous items including broccoli. (For those cringing don't knock till ya try it.)

To Poobs questions....in my estimation there are many ho's in this area that are indeed spades. I think the spades even coined the term ho.

Merry Christmas to all.

What's cornbread?

Pone..man..pone.

I have my Grandma's cast iron skillet in the cabinet right now. She cooked lots of stuff in it, but I don't recall corn bread being what it was utilized for. She and Mom both cooked it generally in one of those smallish, square tin pans. I think as Ingwe said, I've even seen Mom cook it in glass cookware of about the same size and shape.

Alagator, no argument from me about baking corn bread in a skillet. Of course, it should never have wheat flour or sugar in it either.
I like a less brown color though, but that would probably be alright to eat in private.

Ingwewife made the best corn bread the other night...it is a must to serve with proper chili... ( i.e. no beans...)

Jiffy, no added sugar , cast iron skillet here.

Heathen....

Cast iron with Jalapenos....I often make a meal out of buttered Jalapeno cornbread and some nice thick Baverian buttermilk....I might give the cracklins a go too if I can find some....

1 finely chopped jalapeno & a red bell pepper semi finely chopped...mix up enough for 2 pans....choice of pans depends on what's available & not in use...a good cook can adjust heat & time to compensate for choice of vessels...

That'd make me projectile vomit...a good batch of hamhocks & beans with a good size piece of cornbread crumbled & mixed in is about as good as it gets...

Cornbread fried in bacon grease or butter is my favorite. Cast iron skillet is a given.

Lordy-be at all the yanks round these parts!

Cornbread should have its own dedicated CI skillet seasonsed just right and NO sugar! In fact, no nothing but home spun butter and a glass of cold milk. Often in the milk as dessert.

Granny is turning in her wood cooking stove right now!:-)

We have a dedicated corn bread skillet, as did my Mother. In fact, the one that we use now may have been my Mothers, but we had one before She died too. Back when I was young most people that I knew were poor and could not afford a dedicated corn bread skillet, and using one for everything leads to your bread sticking, so most people used a square pan that was of lighter weight, and cheaper. Remember the old saw about "pie are Square" (sorry do not know where the icons are) that we all heard in school. Cornbread does not have sugar in it. As proof I offer up the fact that my Mother did not put sugar in it, and She put a little sugar in most everything. Growing up Cornbread was made from scratch using yellow corn meal, buttermilk, baking soda, and bacon grease. Probably an egg too, but I did not make it so do not know the exact recipe. My wife uses buttermilk corn meal mix (Aunt Jemimah) and it is good, but not as good as what my Mother made. miles