sourdough58 Loc: Maine

Northern cornbread in an un-marked Wagner, Moist and a itibity sweet cornbread, the sugar allows for the crunchy brown top and the lard gives it a hearty moist flavor. and no I am not trying to start any fights with you southerners.

tradio Loc: Oxford, Ohio

Great shot and it looks delish.

roxiemarty Loc: Florida

I'm in the south and I use lard on all my iron skillets. It is the best for them, and I love sweet cornbread too! Yours looks absolutely delicious.

Ava'sPapa Loc: Cheshire, Ct.

I love cornbread and this looks delicious.

JustJill Loc: Iowa

Great photo! That cornbread has the most perfect top I have seen. Can you PM me your recipe. I love trying new cornbreads!

sourdough58 Loc: Maine

Thank you, I use lard in the cornbread not shortening, and I use lard in my regular use cast iron, and spray Pam on cast iron that is only used a few times a year because it don't turn rancid so quickly. I like sugar or no sugar in cornbread it depends on what I am eating. I only mention sugar in cornbread as a tease, some southerners can be a bit testy about it.

sourdough58 Loc: Maine

Thank you , let me know how it comes out

Corn Bread

INGREDIENTS

2-1/2 c all-purpose flour
1-1/2 c cornmeal
1/2 to 1 c sugar
4 t baking powder
1-1/2 t salt
WISK WELL and ADD
3/4 c lard, Butter or shortening ( if you use real salted butter reduce salt 1/2 t)
CUT IN WELL and In another bowl, whisk eggs and milk
2 large eggs
2-1/2 c whole milk (to make this very rich replace 1 c of milk with cream)
Stir into crumb mixture just until moistened.

DIRECTIONS

Preheat oven to 400°. In a large bowl, combine the first five ingredients. Cut in lard, Butter or shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened.
Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm. Yield: 20 servings.

Green scoop reg. muffins
Purple scoop mini muffins 350 * 15 min
Blue scoop for big regular size

sourdough58 Loc: Maine

Thank you

sourdough58 Loc: Maine

Thank you

sourdough58 Loc: Maine

Thank you

Quixdraw Loc: x

Excellent! I often use Crisco. The bread, sweet or not, isn't as perfect as yours. Though used for many decades, my sectioned pan is a bear to clean, though not as bad as my corn ear pan. Any tips?

Curmudgeon Loc: SE Arizona

Anything made with lard can't be bad. That looks wonderful

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

Looks SO good!! Great image, also.

Does the Lard keep it from sticking to the pan bottom? Could Bacon Grease substitute - or would that screw with the flavor??

Quixdraw Loc: x

Haven't used Lard, have tried bacon grease (I filtered it). IMO it works only with unsweetened cornbread.

sourdough58 Loc: Maine

Thank you, all my pans are cleaned first time with Electrolysis, a simple possess using a manual battery charger a plastic tub bigger than what you want to clean, water to fill the tub, Arm and Hammer Washing Soda you will use 1 Tbsp for each gal of water, this is not (Baking soda) and a piece of target steel any junk steel, like rebar (this will be destroyed) and something to clean. I clean old rusted tools I get on lawn sales. Set up your E-Tank with water and Washing Soda (1 tbsp per gal water) use a coat hanger hang your part to be cleaned from a pipe or junk piece of wood this is to keep your battery charger clips out of the water attach the Neg to the part to be cleaned and the pos. to the junk target steel again keep your clips out of the water. try this first on anything junk first before putting your good pan in. check after 2 hr 4hr 8 hrs to make sure everything is working well, if every thing is working well put your pan independent on the amount of gunk it will take from 2hrs up to 24 hrs and will take a small amount fo hand cleaning and then preseason your pan and than I use a stiff dishwashing brush.