Online: Cast Iron & Cornbread
From an Appalachian kitchen comes: Cast Iron and Cornbread, You Gotta Have Both
First, let’s learn how to find, restore & care for both vintage and modern cast iron pans. Then let’s talk cornmeal: we’ll talk about how to source heirloom, stone ground cornmeal, and make black skillet buttermilk cornbread (both plain & gussied up with add-ins like sage, cheese & roasted peppers), crunchy cornsticks & colonial-era gems.
How the Class Works: The class will last between 60 and 90 minutes, depending on what kinds of questions y’all have. You can see us, but we can’t see you, though you can ask questions and say hello via the chat box! There will be recipes & a handout that you can download and print at the bottom of the screen. You can take the class live, or you can watch it afterwards at your convenience- and either way, you can rewatch the class as many times as you want using the same class link. You are welcome to bake along with us, or later whenever you want. This is a sliding scale class, so pay what you can. Register at https://www.crowdcast.io/e/castironcornbread
About the Teachers: This class will be taught by best-selling cookbook author Barbara Swell, assisted by Annie Erbsen. Barbara has written 11 cookbooks published by Native Ground Books & Music, including the best-seller “Lost Art of Pie Making.” Both Barbara and Annie teach cooking classes at the John C. Campbell Folk School and at Log Cabin Cooking. Barbara specializes in gathering Appalachian recipes, traditions and stories that have been passed down through the generations of our mountains.