CAST IRON COOKWARE BEST FOR CORNBREAD

Nothing   tastes better with a meal than good corn bread

and nothing bakes cornbread better than cast iron corn bread pans. You can bake your corn bread in a good ole cast iron skillet, cast iron muffin pan, or a cast iron corn stick pan or cornbread wedge pan. The cornbread stick pan or cornbread wedge pan will give you more tasty and crispy crust.

CHAMPIONSHIP CORNBREAD (Recipe by Chef Bobby Flay)

Prep Time: 5 Minute(s)
Cook Time: 25 Minute(s)

1 package (8-1/2 oz.) corn muffin mix
1 can (11 oz.) Mexican-style corn, drained
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 egg, slightly beaten

1. Preheat oven to 400°. Spray cast iron cornbread pan with nonstick cooking spray; set aside.

2. Combine all ingredients in a medium bowl until moistened.

3. Spread evenly into your cornbread pan.

4. Bake 25 minutes or until toothpick inserted in center comes out clean.
   

   Lodge Logic Cornstick Cornbread Pan

TASTE THE CORNBREAD NOT THE COOKWARE WITH CAST IRON COOKWARE

Lodge Logic muffin pans, Lodge cookware, Lodge skillets, Recipe, cast iron cookware, cast iron cornbread cooker, cast iron cornbread pans, cast iron skillets | Comment (0)

Cast Iron Cookware Helps with Your Apple a Day

Bake these apple pie cupcakes in your cast iron muffin pan.   Sample and get your apple for the day.  Send the rest to school with your children for their lunches. Do not forget the “apple” for the teacher.

These cupcakes  are actually surprisingly simple to make. You use the cone method. Use a paring knife and cut a cone shape out of the top of your cupcake to leave room for filling. You want an open-faced cupcake so I in the best tradition of doughnut holes you can eat the tops.  It is a tough job but someone has to do it! As a dessert what could be better than a combination of apple pie and cupcakes?  You can’t beat the cuteness factor either!  Make these for a fall get-together, they are sure to be a hit!

Apple Pie Cupcakes

Yield: 24 cupcakes

Ingredients:

For the cupcakes:

3 cups sifted cake flour

1 tbsp. baking powder

½ tsp. salt

1 cup butter, at room temperature

2 cups sugar

4 eggs

1 ½ tsp. vanilla extract

1 cup milk

For the apple filling:

2 tbsp. butter

2 tsp. cinnamon

2-3 tbsp. sugar

3 large Granny Smith apples, peeled, cored and diced

For decorating:

vainilla buttercream (about 3/4 of a batch)

Directions:

To make the cupcakes, preheat the oven to 350°.  Use two cast iron cupcake pans.

In a medium bowl, sift together the cake flour, baking powder and salt.  In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.  Add the vanilla extract and mix well to combine.  Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.  Stir until just combined.

Divide the batter evenly between the cast iron cupcake pans filling them about 2/3-3/4 full.  Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes.  Remove from the oven and allow to cool for 5 minutes in the pans.  Transfer to wire racks to cool completely.

To make the apple filling, heat the butter a medium skillet over medium-high heat.  Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble.  Lower the heat to medium and stir in the apples.  Mix well.  Cook until the apples are somewhat tender, about 10 minutes.  Remove from heat and allow to cool.

While the apple mixture is cooling, use the cone method (explained above)to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake.  Fill the holes with the cooled apple mixture.  To decorate, top each cupcake with a swirl of vanilla buttercream.

Source: adapted from Fatty Fat Fats

Nothing can bake your Apple Pie Cup Cakes like cast iron muffin pans.

Lodge Logic Drop Biscuit Pan, Lodge Logic muffin pans, Recipe, cast iron cookware, drop biscuit pan, muffin pans | Comment (0)

Cast Iron Cookware Shop With A Honey of Cornbread Recipe

Cast Iron Cookware Shop loves good cornbread. Cornbread is especially associated with the cuisine of the Southern
and Atlantic U.S. states. It is old-fashioned but never out of date. Here is a recipe, courtesy The Neelys that you will find easy to make and even easier to enjoy.

Honey Cornbread Muffins

Ingredients

* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 1 tablespoon baking powder
* 1/2 cup granulated sugar
* 1 teaspoon salt
* 1 cup whole milk
* 2 large eggs
* 1/2 stick butter, melted
* 1/4 cup honey
* best when baked in a cast iron muffin pan

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Evenly divide the cornbread mixture into a cast iron muffin pan. Bake for 15 minutes, until golden. (Total preparation time 25 minutes. Yield 12 muffins).

Enjoy cornbread muffins from your Lodge straight-sided 6 muffin pan. Cornbread muffins go great with timeless favorites like soups, chili or stews. For a change of pace bake Mexican cornbread. How about blueberry muffins for a special breakfast treat? The cornbread pan measures 7.5 inches by 5.25 inches. The muffins are 2.50 inches in diameter and 1.50 inches in depth. Order two for a full batch of muffins or corn bread. Pre-seasoned and ready to use when you open the box. Made in the USA, Lodge is a name you can trust for lasting quality.

There are not many guarantees in life but you can be sure you will not “muff-it” when you bake your plate of golden honey corn bread in your non-stick cast iron muffin pan.

TASTE THE FOOD AND NOT THE COOKWARE WITH CAST IRON COOKWARE

Featured, Lodge Logic muffin pans, Recipe, cast iron cookware | Comment (0)