The trick is to smoke the meat and not make the meat smoke
Date: October 3, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients consisted of: eggs, corn oil, buttermilk, corn meal, baking powder, table salt, sugar and all purpose flour.
The corn meal, all-purpose flour, and baking powder were mixed together first.
The wet ingredients were combined in a separate bowl.
The dry ingredients were added in and mixed together.
The batter has been transferred into a 10” cast-iron skillet which now on the Egg which has been preheated to 350 degrees.
The sides of the cornbread have pulled away from the sides of the skillet which means it is done.
The cornbread was turned out and allowed to cool on a wire cooling rack.
The cornbread has been cut into pieces and is ready to eat.
This cornbread was excellent and had hey very very moist consistency. I had cut up butter to use with it, but nobody felt the cornbread needed anything.
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Since getting my Big Green Egg, I have made several recipes for skillet cornbread. To my surprise, each one has been totally different than the others. What set this one apart is it had a softer, smoother and very moist texture compared to the others. It was a simple prep and simple cook and was very tasty.