Alright, alright, let’s talk about them corn bread molds, you know, the things you bake that yummy corn bread in. I ain’t no fancy baker, mind you, but I do know a thing or two about makin’ good food, and good corn bread starts with a good mold.
First off, you gotta get yourself a decent mold. Don’t go buyin’ no flimsy thing that’ll bend and warp on ya. I like them heavy ones, cast iron, they call ‘em. Yeah, those are the real deal. They hold the heat good and make the corn bread nice and crispy on the edges. My old granny used to say, “A good pan makes a good plan,” and she was right, that old woman. Heated up good and hot, that pan is key, just like they say, “Preheat your pan A hot.”
- Heavy is good.
- Cast iron is better.
- Don’t get no flimsy one.
Now, some folks like them fancy shaped molds, with little flowers and whatnot. Me? I just like a plain ol’ round or square one. Easy to clean and easy to get the corn bread out. Ain’t got no time for fussin’ with them tricky shapes, ya know? I’m too busy feedin’ the chickens and tendin’ the garden.
Before you pour your batter in, you gotta grease that mold good. I use lard, good ol’ fashioned lard. Melts nice and coats the pan just right. Some folks use butter or that spray stuff, but lard is the best, trust me. Keeps the corn bread from stickin’ and gives it a nice flavor, too. And don’t be shy with it, slather it on good. You want that corn bread to slide right out, no problem. Nobody likes to eat stuck corn bread. That ain’t no good.
And speaking of batter, that’s important too. You want a batter that ain’t too thick and ain’t too thin. Just right, you know? Like Goldilocks and her porridge, only this is corn bread. The recipe I use? Oh, it’s simple. Cornmeal, some flour, a little sugar, some bakin’ powder, and buttermilk. That’s it. And I always add a pinch of salt, just cause everything needs a little salt. Makes it taste better, it does. And you want it moist, ya know? “I guarantee a moist, slightly sweet, NOT crumbly corn bread.” That’s what you are aiming for.
Once your batter’s ready, pour it in that greased-up mold and stick it in the oven. Now, the oven temperature, that’s important too. I like to bake mine at about 375 degrees, for about 20 minutes, maybe a little longer, depends on your oven. You gotta keep an eye on it, though. You don’t want it to burn. And don’t be openin’ that oven door every five minutes, let it be. It needs the heat to do its job, just like I need a good cup of coffee to do mine.
When it’s done, it’ll be golden brown on top and firm to the touch. Take it out of the oven and let it cool for a few minutes before you try to get it out of the mold. If you greased it good, it should come right out, no problem. And if it does stick a little, just take a knife and loosen it up around the edges. Ain’t no shame in that. Sometimes things just happen.
And there you have it, perfect corn bread, thanks to a good mold and a little bit of know-how. It ain’t rocket science, folks, just good, honest cookin’. And a good pan helps, like that “Cast Iron Cornbread Mold for perfect golden cornbread every time.” It really does make baking easier. So go on, get yourself a good corn bread mold and start bakin’. Your family will thank ya, I reckon. And if they don’t, well, more corn bread for you, right?
Now, I gotta go check on them chickens. Y’all take care now, ya hear?
Tags: [cornbread, baking, cast iron, molds, cooking, kitchen tools, recipes, southern cooking, easy baking, perfect cornbread]
