The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.

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Iron Skillet Cornbread


IRON SKILLET CORNBREAD
The Machine Shed Restaurant Recipe

1/4 cup butter
1 cup white or yellow cornmeal
1 cup all purpose flour
1/4 cup brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup bacon drippings

Preheat the oven to 425 degrees.

Place the butter into a 10 inch cast iron skillet and heat in the oven until butter is melted.

While the pan is heating and the butter is melting, prepare the cornbread batter. In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, salt buttermilk and egg until well blended. 

Pour the batter into the hot and buttery skillet, return to the oven and bake for 20 to 25 minutes until the bread is golden brown and a toothpick or cake tester inserted into the center will come out clean.

Remove from the oven and let cool on a wire rack for about 5 minutes before removing from the pan. Invert the cornbread onto a large plate to remove from the pan. 

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