That hurt! I still have my great-great aunt’s skillet.
Kamchaksays
About 2 cups of self risin’ cornmeal (Logan Turnpike Mill from up in N. Ga. way), a cup and a half of quality buttermilk, a couple of glugs of quality corn oil and that’s it. No sugar, no flour — we’re not baking a cake here. We’re looking for a certain consistency — what we don’t want is a bunch of standing liquid on the top after the batter is thoroughly mixed. Pour the batter into a 9″ cast iron skillet, well greased with Crisco. If it sticks, that means you wimped out when you greased the pan. Try not to do that again. Bake @ 400-425 for 30-35 minutes. Golden brown is the appropriate phrase here. Y’all know that short of a stick of dynamite, these pans can take whatever you dish out, right? They should be seasoned at least twice a year, and prior to seasoning they should be scrubbed with hot soapy water and a stainless steel pad. The gunked up ones you buy at the flea markets need to be coated in Easy Off and set to soak for a day or so. No, don’t put them in the dishwasher, but the world is not gonna end if that happens. Funny as hell vid, though.
Kamchaksays
Oh yeah, the cornbread batter needs one large egg, well beaten.
Roseanne Lobbezoosays
I’m a big fan of “It’s A Southern Thing.” No matter how many times I’ve watched this episode, it never gets old. ????
Ove Tsays
THAT was glorious….ridiculous, but glorious ! Definitely a chuckler 🙂
Shonda Abercrombiesays
I follow them on Facebook and it’s feels like home. Love it. My husband put one of my skillets in dishwasher and I about killed him. I have lots of iron skillets, passed down through family. Cut up her Southern Card????????????
Lorettasays
Love this! I have a cast iron skillet my mother in law gave me for Christmas the first year of our marriage 37 years ago. I also have my grandmother’s which was passed down to me. Both are priceless to me. My husband and son both know they are not allowed to use for any reason. I like cornbread sweet or not depending on what I am serving it with.
Niftysays
I managed to unseason my cast iron skillet and cannot for the life of me get it back to rights. I’ve done the grease-it-up-and-heat-it-in-the-oven thing multiple times. No joy.
While I’m miffed at myself, I don’t consider it to be a grave sin because the skillet isn’t a family heirloom. It’s a $30 Lodge skillet from Bed Bath & Beyond purchased a couple years ago. Also, I am The World’s Most Mediocre Cook, so I’m not surprised that I messed up my skillet.
I like my cornbread unsweet and slathered in melted butter. Or crumbled up in stuffing.
Funny! My hubby is the cast-iron enthusiast in the family. He’s trained everyone NOT to put his skillets in the dishwasher–or the sink–or anywhere near soap. We clean them with hot water and stainless steel scrubbers, then wipe them down with oil. Same for the dutch ovens.
Samanthasays
“You never turned that cup around” had me in stitches.
Katrinasays
OMG! This is so funny. So when I was in college my roommate (who did not cook) put my cast iron skillet (that I got from my grandmother) into the dishwasher. I just about used it to brain her when I found out. We still laugh about it today (many many years later). She is now a great cook and cringes when she thinks about it.
Wow, glad she learned! I can’t believe you showed that kind of restraint! Did you get it re-seasoned?
Anne-Marie McRobertssays
Even for a Scot based in the UK, that was funny. We don’t have a cast iron skillet in my family, but we do have a cast iron girdle for pancakes and scones, made by my great grandfather, out of a piece of 1 inch thick, mild steel armour plate. It’s a circle, sawed out for a porthole, on a pre WW1 battleship, rather crudely rounded off at the edge! It has a heavy steel handle, with a pointy bit in it so you could hang it from the hook over the kitchen fire, on an old black leaded range. It weighs a ton, and is cleaned off with a bit of kitchen paper and some oil while it is still hot. My sister has it and it is used regularly despite it’s weight. It makes wonderful pancakes and scones, but you need to leave it over night to cool off.
Lynnesays
omg…that skillet is destroyed! lol….my skillet is 51 years…you just can’t beat a well seasoned skillet and I am not Southern. Thanks for sharing!
Fran Ssays
Thanks for the laugh! While my father says I’m not southern anymore, at least nobody took my southerner card, LOL!
That hurt! I still have my great-great aunt’s skillet.
About 2 cups of self risin’ cornmeal (Logan Turnpike Mill from up in N. Ga. way), a cup and a half of quality buttermilk, a couple of glugs of quality corn oil and that’s it. No sugar, no flour — we’re not baking a cake here. We’re looking for a certain consistency — what we don’t want is a bunch of standing liquid on the top after the batter is thoroughly mixed. Pour the batter into a 9″ cast iron skillet, well greased with Crisco. If it sticks, that means you wimped out when you greased the pan. Try not to do that again. Bake @ 400-425 for 30-35 minutes. Golden brown is the appropriate phrase here.
Y’all know that short of a stick of dynamite, these pans can take whatever you dish out, right? They should be seasoned at least twice a year, and prior to seasoning they should be scrubbed with hot soapy water and a stainless steel pad. The gunked up ones you buy at the flea markets need to be coated in Easy Off and set to soak for a day or so.
No, don’t put them in the dishwasher, but the world is not gonna end if that happens.
Funny as hell vid, though.
Oh yeah, the cornbread batter needs one large egg, well beaten.
I’m a big fan of “It’s A Southern Thing.” No matter how many times I’ve watched this episode, it never gets old. ????
THAT was glorious….ridiculous, but glorious ! Definitely a chuckler 🙂
I follow them on Facebook and it’s feels like home. Love it. My husband put one of my skillets in dishwasher and I about killed him. I have lots of iron skillets, passed down through family.
Cut up her Southern Card????????????
Love this! I have a cast iron skillet my mother in law gave me for Christmas the first year of our marriage 37 years ago. I also have my grandmother’s which was passed down to me. Both are priceless to me. My husband and son both know they are not allowed to use for any reason. I like cornbread sweet or not depending on what I am serving it with.
I managed to unseason my cast iron skillet and cannot for the life of me get it back to rights. I’ve done the grease-it-up-and-heat-it-in-the-oven thing multiple times. No joy.
While I’m miffed at myself, I don’t consider it to be a grave sin because the skillet isn’t a family heirloom. It’s a $30 Lodge skillet from Bed Bath & Beyond purchased a couple years ago. Also, I am The World’s Most Mediocre Cook, so I’m not surprised that I messed up my skillet.
I like my cornbread unsweet and slathered in melted butter. Or crumbled up in stuffing.
You made me laugh. The world’s most mediocre cook was a classic! The problem with reseasoning may be the quality of your skillet, not you!
Omg, I love that group! That video is the best year!
As a Northern girl all my life, I don’t get it.
OMG! This is so damn funny! I sent it to my grad school friends and teachers. Thank you!!!
I needed this!
oh my lord! hahahahaha
Funny! My hubby is the cast-iron enthusiast in the family. He’s trained everyone NOT to put his skillets in the dishwasher–or the sink–or anywhere near soap. We clean them with hot water and stainless steel scrubbers, then wipe them down with oil. Same for the dutch ovens.
“You never turned that cup around” had me in stitches.
OMG! This is so funny. So when I was in college my roommate (who did not cook) put my cast iron skillet (that I got from my grandmother) into the dishwasher. I just about used it to brain her when I found out. We still laugh about it today (many many years later). She is now a great cook and cringes when she thinks about it.
Wow, glad she learned! I can’t believe you showed that kind of restraint! Did you get it re-seasoned?
Even for a Scot based in the UK, that was funny. We don’t have a cast iron skillet in my family, but we do have a cast iron girdle for pancakes and scones, made by my great grandfather, out of a piece of 1 inch thick, mild steel armour plate. It’s a circle, sawed out for a porthole, on a pre WW1 battleship, rather crudely rounded off at the edge! It has a heavy steel handle, with a pointy bit in it so you could hang it from the hook over the kitchen fire, on an old black leaded range. It weighs a ton, and is cleaned off with a bit of kitchen paper and some oil while it is still hot. My sister has it and it is used regularly despite it’s weight. It makes wonderful pancakes and scones, but you need to leave it over night to cool off.
omg…that skillet is destroyed! lol….my skillet is 51 years…you just can’t beat a well seasoned skillet and I am not Southern. Thanks for sharing!
Thanks for the laugh! While my father says I’m not southern anymore, at least nobody took my southerner card, LOL!
Her mama ain’t gonna take that call now. Poor thing. Bless her evil heart. No one puts a cast iron skillet in the dishwasher! The horror!