A good friend of mine gave me a cast iron skillet a while ago, and I was so excited! It was a skillet that belonged to his father and sat in the garage for years until my he brought it back to life. I think I baked with it exclusively for a few weeks. Unfortunately, it had rust problems and my friend was unable to repair it, so I had to toss it. Last week he brought me a brand new replacement!
My first instinct was to make brownies in it, but I found myself wanting something heartier. The only problem with not cooking for Thanksgiving is you miss out on cooking a few things yourself. Cornbread was one of them. I always baked sage cornbread ahead of time for stuffing and of course save some for snacking.
Now that the holiday is gone making sage cornbread didn’t make sense, but making my mom’s cheesy corny cornbread in my new cast iron skillet made perfect sense! As soon as the cornbread came out of the oven, I cut a slice, slathered butter on it and went to my happy place. This is the perfect cornbread for snacking or even better with chili!
- 1 can (15oz) cream corn
- 1 cup yellow corn meal (I use coarse ground)
- ½ cup flour
- 2 eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup butter milk
- 1/3 cup canola oil
- ¾ cup shredded sharp cheddar (I used white cheddar)
- 2 tablespoons butter, softened
- Preheat oven to 400° F. Butter the iron skillet or 8x8 inch baking dish. In a large bowl, beat together oil, eggs, and buttermilk. Stir in creamed corn. In a separate bowl, stir together flour, cornmeal, baking powder, baking soda and salt.
- Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
- Bake in preheated oven for approximately 30 minutes or, until a toothpick inserted into center of the pan comes out clean.