baking cornbread?

Question

i have a small cast iron skillet that i use just for cornbread and my question is can it be baked in the toaster oven instead of using the regular oven?i don't want to heat the whole house or use a lot of electricity.thanks

Answer 1

It is not something I would recommend. Usually, toaster ovens do not have enough power (watts) to 'cook' the meal mixture of the corn bread. The cast iron skillet would also be too heavy to place on the lightweight grill portion of the toaster oven.

Don't despair - it won't take that long to cook cornbread. Turn on your overhead fan to keep the heat down. Or you might consider using that cast iron skillet to make yourself some 'hot water corn bread' - takes less time and can be cooked on top of the stove. *meal and hot, hot water with a tad of sugar. Stir and mix well. Make into "mudcakes". (the hot water cooks the meal) Place in skillet with three or four tablespoons of oil. Brown on both sides (*like you are cooking pancakes) Place on paper towel to drain. Voila!

Answer 2

This is a dense, slightly sweetened cornbread which is super delicious served with honey which is a must for this bread. My future daughter-in-law, who is Southern, just loves it.

3 C. self-rising cornmeal
1/3 C. sugar
6 eggs
1 1/2 C. canola oil
2 2/3 C. cream style corn

Honey Butter
1 1/4 C. (2 1/2 sticks) butter
1/2 C. honey

Mix softened butter and room temperature honey together. Serve with warm cornbread.

Preheat oven to 350 degrees F.

Combine ingredients in order listed. Mix well. Pour into a prepared 9 x 13-in. baking pan. Bake approximately 30 min. The top should have a rich golden brown on top.

Makes approximately 12 squares of cornbread.

Answer 3

Cracklin' Bread Recipe

2 tablespoons pork or bacon grease
1 1/2 cups stone-ground cornmeal (white or yellow)
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh corn kernels, cut from the cob with milk from the cob
2 large eggs, beaten
1 cup buttermilk
1 cup pork cracklings or 5 slices bacon, cooked and crumbled
Butter, for garnish

Place 2 tablespoons of pork fat or bacon grease in a 9-inch cast iron skillet, place in oven, and preheat oven to 400 degrees F.
Meanwhile, combine cornmeal, flour, baking powder, and salt in a mixing bowl. Add corn kernels and milk, eggs, buttermilk, and cracklings and stir until well blended. Pour in hot skillet (preheated for 12 to 15 minutes) and bake for 25 to 30 minutes. Cut into wedges and serve warm with fresh butter.

the recipes i have use a 400 degree oven so i don't think the toaster oven is a good idea, i don't really think it works as well as a regular oven to conduct even heat.

hope this helps.

Answer 4

Possibly depending on how hardcore your toaster oven is, and how big the skillet is. I just don't feel you'll get the same results because of the amount of heat it will take to heat the skillet. You also risk overbrowning.

Answer 5

if the skillet fits into the toaster oven, for sure do it.

I use these cute little corn shaped cast iron molds for my cornbread and they fit just right in toaster oven.

Answer 6

This sounds like a good theory, yet i do no longer think of this is going to paintings. once you place the batter interior the peppers, it won't have the means to dry out and bake. The juices from the pepper will save it moist and it will purely be a soggy mess. you need to bake or flame roast the peppers become self sufficient from the cornbread, and while the cornbread is achieved stick it interior the peppers. that should paintings somewhat extra constructive. I mean, it ought to paintings in the adventure that your peppers grew to alter into particularly dry, yet they could no longer style very good afterwards. wish this helps.