Cornbread question

Hoss · 12-04-2012, 07:47 PM

I have to cook for a hundred New Year's Eve.I can handle the peas,cabbage an sweet taters that have been requested.I can even handle the hams and meatloaves I need to smoke.QUESTION IS......cornbread.My wife makes a killer one but the one she makes will serve about six.I know that I can just multiply the ingredients in hers by 15 or so but..........She cooks hers at 400 f for 20 mins.I have a C.I. skillet that will hold the whole amount in one pan but I am thinking that I will need to cook at a lower temp for a longer time .What are your thoughts?

cowgirl · 12-04-2012, 07:58 PM

Hoss I'm not sure if I understand the question but I use cast iron skillets to cook my corn bread. I heat the skillet before adding the batter and cook it at high heat for 20 to 25 minutes.. or until the top is nice and golden.

Not sure if that helps you. Your feast sounds really tasty!!

Hoss · 12-04-2012, 08:15 PM

@ Cowgirl.She does the same.The Skillet I will be using is huge,17 inch diameter,3 inches deep.Just thinking cooking that large mass the outside will burn before the inside is done at high temps.She usually uses like a 8 inch C.I. skillet.I plan to multiply her volume of mix many times so I do not have to cook multiple pans.Hope this explains it better.

Bludawg · 12-04-2012, 08:16 PM

Cook it in 2 disposable aluminum pans when the center is set its done. If there is sugar in it its cake.

Hoss · 12-04-2012, 08:22 PM

No suga in my cornbread! Disposable pans are out of the question.I had rather serve cheap white loaf bread than cornbread NOT cooked in Cast Iron.It's just a thang!

But thanks for the tip.

cowgirl · 12-04-2012, 08:32 PM

Quote:

Originally Posted by Hoss

@ Cowgirl.She does the same.The Skillet I will be using is huge,17 inch diameter,3 inches deep.Just thinking cooking that large mass the outside will burn before the inside is done at high temps.She usually uses like a 8 inch C.I. skillet.I plan to multiply her volume of mix many times so I do not have to cook multiple pans.Hope this explains it better.

Thanks Hoss, I just measured one of my skillets, the biggest I've used for cornbread is a 15" one. Turns out fine.
I would think a 17" skillet would be no problem.

I agree with ya, cornbread has to be cooked in C. I. .

Hoss · 12-04-2012, 08:39 PM

Quote:

Originally Posted by cowgirl

Thanks Hoss, I just measured one of my skillets, the biggest I've used for cornbread is a 15" one. Turns out fine.
I would think a 17" skillet would be no problem.

I agree with ya, cornbread has to be cooked in C. I. .

Thanks.

bizznessman · 12-04-2012, 08:47 PM

Cooking cornbread at a lower temp for a longer period of time can cause it to turn out very dry (personal experience due to test baking in the past). I use 3" deep sheet pans, for large orders, and still bake at 400-425F. I also tent the top with foil halfway through the bake to prevent the top from browning too much. With the extra thickness I add an extra 10-15 minutes (total of 30-35 min) to the normal recipe bake time but I also use the toothpick (or wooden skewer for the extra depth) test to tell when it is really ready. I also agree with "cowgirl" about preheating if using C.I. or you may experience stickage.

Hoss · 12-04-2012, 08:58 PM

Quote:

Originally Posted by bizznessman

Cooking cornbread at a lower temp for a longer period of time can cause it to turn out very dry (personal experience due to test baking in the past). I use 3" deep sheet pans, for large orders, and still bake at 400-425F. I also tent the top with foil halfway through the bake to prevent the top from browning too much. With the extra thickness I add an extra 10-15 minutes (total of 30-35 min) to the normal recipe bake time but I also use the toothpick (or wooden skewer for the extra depth) test to tell when it is really ready. I also agree with "cowgirl" about preheating if using C.I. or you may experience stickage.

Thanks.Grillin and smokin and cookin veggies I am comfy with,...baking,...not so much.

Toast · 12-04-2012, 09:18 PM

Start now and vac seal/freeze with original recipe then defrost/heat and go on the day.

Just a suggestion.

Hoss · 12-04-2012, 09:24 PM

Quote:

Originally Posted by Toast

Start now and vac seal/freeze with original recipe then defrost/heat and go on the day.

Just a suggestion.

Good idea,thanks!

landarc · 12-04-2012, 09:28 PM

Assuming 10 servings per pan, and you need 100 to 120 servings, you are looking at having to cook that many loaves. Doable if you have a large amount of oven space. It's a lot of work. I will say though, I have cooked in service pans that were 3" deep, worked fine.

WineMaster · 12-04-2012, 09:42 PM

Cornbread and Tea are made to be sweet!

scp · 12-04-2012, 09:50 PM

Since nobody else asked...and the recipe is?

fr8erfxr · 12-04-2012, 09:55 PM

Hoss, I don't live far from you and have a 15" ci skillet you could borrow if you need it.

12-04-2012, 07:47 PM	#1
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	Cornbread question I have to cook for a hundred New Year's Eve.I can handle the peas,cabbage an sweet taters that have been requested.I can even handle the hams and meatloaves I need to smoke.QUESTION IS......cornbread.My wife makes a killer one but the one she makes will serve about six.I know that I can just multiply the ingredients in hers by 15 or so but..........She cooks hers at 400 f for 20 mins.I have a C.I. skillet that will hold the whole amount in one pan but I am thinking that I will need to cook at a lower temp for a longer time .What are your thoughts?

12-04-2012, 07:58 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Hoss I'm not sure if I understand the question but I use cast iron skillets to cook my corn bread. I heat the skillet before adding the batter and cook it at high heat for 20 to 25 minutes.. or until the top is nice and golden. Not sure if that helps you. Your feast sounds really tasty!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

12-04-2012, 08:16 PM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Cook it in 2 disposable aluminum pans when the center is set its done. If there is sugar in it its cake. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

12-04-2012, 08:47 PM	#8
bizznessman Knows what a fatty is. Join Date: 03-20-09 Location: Hays KS Downloads: 0 Uploads: 0	Cooking cornbread at a lower temp for a longer period of time can cause it to turn out very dry (personal experience due to test baking in the past). I use 3" deep sheet pans, for large orders, and still bake at 400-425F. I also tent the top with foil halfway through the bake to prevent the top from browning too much. With the extra thickness I add an extra 10-15 minutes (total of 30-35 min) to the normal recipe bake time but I also use the toothpick (or wooden skewer for the extra depth) test to tell when it is really ready. I also agree with "cowgirl" about preheating if using C.I. or you may experience stickage. __________________ Do I smell SMOKE?????

12-04-2012, 09:18 PM	#10
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	Start now and vac seal/freeze with original recipe then defrost/heat and go on the day. Just a suggestion. __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Weber GA Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen

12-04-2012, 08:15 PM	#3
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	@ Cowgirl.She does the same.The Skillet I will be using is huge,17 inch diameter,3 inches deep.Just thinking cooking that large mass the outside will burn before the inside is done at high temps.She usually uses like a 8 inch C.I. skillet.I plan to multiply her volume of mix many times so I do not have to cook multiple pans.Hope this explains it better.

12-04-2012, 08:22 PM	#5
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	No suga in my cornbread! Disposable pans are out of the question.I had rather serve cheap white loaf bread than cornbread NOT cooked in Cast Iron.It's just a thang! But thanks for the tip.

12-04-2012, 09:28 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Assuming 10 servings per pan, and you need 100 to 120 servings, you are looking at having to cook that many loaves. Doable if you have a large amount of oven space. It's a lot of work. I will say though, I have cooked in service pans that were 3" deep, worked fine. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-04-2012, 09:42 PM	#13
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Cornbread and Tea are made to be sweet! __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

12-04-2012, 09:50 PM	#14
scp On the road to being a farker Join Date: 08-29-11 Location: Shawnee Ks Downloads: 0 Uploads: 0	Since nobody else asked...and the recipe is? __________________ WSW 22... Weber Performer

12-04-2012, 09:55 PM	#15
fr8erfxr Knows what a fatty is. Join Date: 12-29-10 Location: Lake Cormorant, MS Downloads: 0 Uploads: 0	Hoss, I don't live far from you and have a 15" ci skillet you could borrow if you need it. __________________ UDS w/Pitmaster iQUE 110, mUDS, Weber Performer, Grillmaster gasser, Red Thermapen, Modded Maverick ET-73 & ET 732.