Just pour the batter into your waffle iron.
I’ve been wondering: If I dip a frank into cornbreab batter, and then deep fried it, would the end result be a corn dog?
Or do corn dogs use a special kind of batter?
I also love cornbread if only it weren’t so crumbly. Eggs don’t help much.
Bob
It’s real close, but you need to add some flour to it. And, god help me because it doesn’t belong in cornbread, a bit of sugar.
It doesn’t belong in corn dogs either. Just use your standard cornbread recipe to coat the dogs.
Well, I suppose I could do that. 
But I might want cornbread before I remember to buy a skillet!
Not if you leave right now.
Salvation Army and Goodwill usually have cast iron cheap. Buy it today and you can pass it on to your grand-spawn.
Cast iron skillets are totally unnecessary for making good cornbread. Heresy , I know, but it’s true. And milk is about the same as buttermilk, plus you can drink any milk you don’t use, AND you can tell when milk has gone bad.
Cornbread and peanut butter. A tasty and satisfying afternoon snack.
I would contest the bolded part all day long. And the last sentence is just plain wrong.
I’d contest the whole post. Yes, you can make good cornbread without cast iron, but calling it “totally unnecessary” is way overstating things. If you want a good crust on the outside, there are very few tools that will give it to you.
Buttermilk offers a great tang, and lasts longer in the fridge. I can’t remember the last time I threw any out.
I like this recipefrom Martha White for Cornbread Supreme. I make the spinach version rather than brocoli. And I use a lot of hot sauce.
I should make some when my sister visits next week.
nm
I’m surprised at some of the recipes posted. I thought you always had to use part wheat flour/part corn meal, otherwise the bread wouldn’t be, uh, bready?
Anyone make hot water cornbread/ corn pones? Those things are so, so good. Our local cafeteria makes them and calls them corn pones. Hard to only eat one.
I don’t know if this is the one Dr. Girlfriend uses but this is a recipe for Buffalo Chicken and Blue Cheese Cornbread Casserole.
If you use regular milk in place of buttermilk, you’ll probably need to add some other acid to compensate. The buttermilk is the primary thing reacting with the baking soda to leaven the bread, and regular milk is less acidic.
Nope.
Most recipes say that you can transform regular milk into a buttermilk equivalent by adding vinegar to it. IIRC, my recipe involves 1 tbsp of vinegar for every 1/2 cup of milk.