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COUNTRY COOKING<br />
EASTERN IOWA FARMER PHOTO / TREVIS MAYFIELD<br />
A hot oven in the heat of summer is probably<br />
the biggest deterrent to making a skillet of<br />
crispy cornbread. To keep the kitchen cool,<br />
make cornbread waffles instead; they’re good<br />
whatever the season. Cornbread waffles offer<br />
the bonus of a crispy crust to soft interior ratio<br />
that heavily favors the crust. In fact, cornbread<br />
waffles are mostly just crust.<br />
seems too thick (i.e., not pourable).<br />
The other absolute necessity is a<br />
cast iron skillet or a cast iron muffin or<br />
corn stick mold. Okay, you can get by<br />
without cast iron, but why risk missing<br />
out on an epic crust? Heat the skillet<br />
(or whatever pan you are using) with a<br />
slick of oil or knob of bacon grease in<br />
the oven while it preheats. Get the skillet<br />
smoking hot then carefully pour in the<br />
sizzling batter. That hot skillet guarantees<br />
the beautiful crust and balances the<br />
moist, tender interior. Bake in a 450-degree<br />
hot oven until golden brown, somewhere<br />
under 20 minutes. Remember, it’s<br />
all about the crust.<br />
When baked, here’s our last bit of<br />
good advice. When it comes from the<br />
oven, flip the cornbread out of the skillet<br />
onto a cutting board crust side up.<br />
Slice and serve. Do this for a couple of<br />
reasons. One, don’t cut the cornbread<br />
in the skillet because it will dull your<br />
knife. Two, if you leave the cornbread<br />
in the skillet, condensation makes the<br />
crust a bit lifeless. Again, it’s all about<br />
that crust.<br />
Lastly, with leavening and salt already<br />
mixed in, it’s easy to make any size<br />
batch of cornbread you want by simply<br />
remembering to use a couple tablespoons<br />
of oil per cup of cornmeal mix,<br />
the egg amount is not critical so one-ish<br />
per one to two cups (country-style cornbread<br />
contains no egg at all) and enough<br />
milk or buttermilk to make a pourable<br />
batter.<br />
Skillet size makes a difference too.<br />
We love super-thin cornbread baked in<br />
a giant skillet. Make a recipe using one<br />
or 1½ cups cornmeal mix and see how<br />
that crust-to-soft insides grabs you. It’s<br />
a game changer. Use this same batter in<br />
the waffle iron. Talk about an excellent<br />
crust-maker. Corncakes on the griddle<br />
are excellent, too.<br />
If you can find Martha White, know<br />
that you are enjoying Nashville, Tenn.’s<br />
historic hometown brand. The southern<br />
baking company that made “Hot Rize”<br />
CUSTOM DOZING AND CRANE SERVICE, INC.<br />
When it comes to getting the job done quickly, efficiently and safely — you can count on us!<br />
Not only do we provide bulldozing and excavating services, we have a 30-ton crane for all of your lifting needs.<br />
Call us to see how we can help with your next project on the farm.<br />
Bulldozing,<br />
Excavating<br />
and Crane<br />
Services<br />
Specializing in all types of ag construction including:<br />
• Waterways<br />
• Terraces<br />
• Ponds<br />
• Tree Removal<br />
• Building Demolition<br />
• Stream Bank Stabilization<br />
• Site Prep for Livestock<br />
Facilities<br />
• Rock and Material<br />
Hauling<br />
• Site Prep for<br />
Residential and<br />
Commercial,<br />
New Construction<br />
or Renovation<br />
Family<br />
owned and<br />
operated for<br />
over 25 years<br />
563-488-3323 / 319-721-5183<br />
customdozingandcrane.com<br />
eifarmer.com FALL 2022 | EASTERN IOWA FARMER 101
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