I meant to post these pics last week, but got busy and forgot. I started out thinking I was going to take step-by-step pictures, like Eric, but then I got cooking and chatting with my wife and I missed a few steps...
Here are the pictures I ended up with. I used a Dutch oven (I think it is an unmarked Wagner?) and the lid from my BSR chicken fryer. I made the roux in a regular stainless steel saucepan. (Forgot to take a picture of that step.) The dumplings were gluten-free.
I cooked the cornbread in my mom's #8 BSR (made in USA era). I did the cornbread a little different this time. I usually grease her pan with PAM after preheating it. This time I heated the pan in the oven, took it out, and put a big chunk of butter in it. Then I put it back in the oven for a minute or two to melt the butter. Then I poured the melted butter into the batter and stirred it in. The result was a browner crust and some nice marbling on the top of the cornbread.
https://imgur.com/a/7dqug
Here are the pictures I ended up with. I used a Dutch oven (I think it is an unmarked Wagner?) and the lid from my BSR chicken fryer. I made the roux in a regular stainless steel saucepan. (Forgot to take a picture of that step.) The dumplings were gluten-free.
I cooked the cornbread in my mom's #8 BSR (made in USA era). I did the cornbread a little different this time. I usually grease her pan with PAM after preheating it. This time I heated the pan in the oven, took it out, and put a big chunk of butter in it. Then I put it back in the oven for a minute or two to melt the butter. Then I poured the melted butter into the batter and stirred it in. The result was a browner crust and some nice marbling on the top of the cornbread.
https://imgur.com/a/7dqug