Quote:
Originally Posted by cowgirl
That's the way I do it too. Heat the skillet of oil up in the oven, then add the hot oil to the batter, pour the batter back into the hot skillet and there ya go.
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I actually like to heat up a couple of table spoons of bacon grease/lard in a skillet that get's preheated in a 450* oven for 30 minutes and pour the corn bread batter right into the skillte and put it right back into the oven.
Makes for a great crust to the the bread and you really can't get the taste and texture from any other cooking method IMO.
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Tim
“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain
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- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
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