https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Wed, 27 May 2026 14:23:15 +0000 https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983437 Thu, 01 Aug 2013 21:54:20 +0000 Bookish 983437@https://boards.hellobee.com/ <p>I make it two ways... Either I add a couple tbls of honey, or I add frozen corn and some cut up jalapenos :) </p> https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983395 Thu, 01 Aug 2013 21:34:53 +0000 regberadaisy 983395@https://boards.hellobee.com/ <p>@Weagle: haha not sure yet bc I haven't had a ton of cornbread! Def not cakey but I wouldn't mind a hint of sweetness. Today's was just dry not a good crumbly. </p> https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983390 Thu, 01 Aug 2013 21:33:18 +0000 Weagle 983390@https://boards.hellobee.com/ <p>@regberadaisy: And I guess all of this depends on what kind of cornbread you want - buttery and crumbly or sweet and cakey. If you want the latter I can't help at all. I don't even really consider that cornbread ;) </p> https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983354 Thu, 01 Aug 2013 21:17:35 +0000 regberadaisy 983354@https://boards.hellobee.com/ <p>@MapleMoose: Oooh good idea!<br /> @Weagle: thanks, knew that trick. ;) my recipe told me to put the pan and heat it in the oven with the fat on. Worked out well bc we got a great crust! </p> https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983342 Thu, 01 Aug 2013 21:12:58 +0000 Weagle 983342@https://boards.hellobee.com/ <p>@regberadaisy: Kind of like a thick-ish batter. A tiny bit thicker than brownie batter. Oh, and to tell if your pan and oil are hot enough, drop a little bit of the batter in it. </p> https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983336 Thu, 01 Aug 2013 21:08:32 +0000 MapleMoose 983336@https://boards.hellobee.com/ <p>I add honey to mine. Not sure if that would help with the dryness but it adds a nice background sweetness. </p> https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983330 Thu, 01 Aug 2013 21:06:50 +0000 regberadaisy 983330@https://boards.hellobee.com/ <p>@Weagle: what's the consistency you go for? Runny? Watery? </p> https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983325 Thu, 01 Aug 2013 21:04:53 +0000 Weagle 983325@https://boards.hellobee.com/ <p>I cook it by feel, not recipe. Heat a layer of oil in the pan first - sure hot. The ingredients are cornmeal mix (there's a difference between just cornmeal and the mix... And I don't mean the Jiffy mix), 1 egg, and buttermilk. Mix the egg and cornmeal Mixtec add buttermilk until its the right consistency. It always comes out perfect. </p> https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983322 Thu, 01 Aug 2013 21:04:22 +0000 rattles 983322@https://boards.hellobee.com/ <p>@regberadaisy: Yup, corn and all! I'm a recipe follower usually, but honestly, I just dump some in without measuring! More than a dollop - maybe 1/3 a can? It doesn't seem to make too much difference when I've added more or less. </p> https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983316 Thu, 01 Aug 2013 21:02:09 +0000 regberadaisy 983316@https://boards.hellobee.com/ <p>@rattles: my MIL mentioned that! Corn and all? What's a dollop? One big spoonful? Tbsp? </p> https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983309 Thu, 01 Aug 2013 20:59:22 +0000 rattles 983309@https://boards.hellobee.com/ <p>My secret is adding a dollop of canned creamed corn whether making from scratch or a box. It keeps it super moist and adds a little actual corn. </p> https://boards.hellobee.com/topic/from-scratch-cast-iron-cornbread-tips#post-983298 Thu, 01 Aug 2013 20:57:13 +0000 regberadaisy 983298@https://boards.hellobee.com/ <p>We made cornbread from scratch in the cast iron skillet tonight for the first time.</p> <p>The recipe we used called for 1.5 cups cornmeal, 1/2 cup flour, 1.25 cups buttermilk (had none so did milk + lemon juice), 1 egg and 6 tbsp butter.</p> <p>Bake for 20 minutes at 400F.</p> <p>It came out kinda dry! Besides adding more liquid and baking a little less. Any other tips?</p> <p>Do you have a great recipe to share? </p>