Henry Lodge’s Cornbread

Are you a cornbread lover? I don’t know about you, but a Lodge cast iron skillet is one of my favorite cookware pieces to use. For years my mother made the best cornbread in her cast iron skillet. I can’t even tell you how many thousands of those came out of her oven. Always a staple with ham and beans, used for dressing, made into corn bread sticks, you name it. She had it down to an art form. I love Lodge Cast Iron’s website and when I ran across a recipe for the Lodge family archives, Henry Lodge’s Cornbread was the one to make.

It’s not the plain cornbread my mother used to make. Not a sweet version that many of us love. And, it’s a different version than the Jiffy cornbread mix one with corn and jalapenos.

But, cornbread from the Lodge family?

Yes, please.

As the temperatures begin to drop, it is a perfect combination with many of our favorite soups.

• beef stew
• chicken vegetable soup
• chili
• ham and beans

You see…cornbread in the south just goes with so many things. I have memories of my Dad crumbling it up in a glass with buttermilk. Not my thing. But, many of you may love that.

Henry Lodge’s Favorite Cornbread

A Lodge family recipe that's a perfect pairing with soups.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course bread

Cuisine American

Servings 8 wedges

Equipment

• 1 10.5" cast iron skillet
• 1 oven
• 1 can opener
• 1 Measuring cups/spoons

Ingredients

  

• 1 C self rising cornmeal
• 1 8 oz. can creamed corn
• 1/2 C canola oil
• 3 large eggs
• 1 C sour cream
• 1/4 t salt
• 1 C grated cheddar cheese
• 1 can green chillies, optional

Instructions

 

• Preheat oven to 400℉.
• Add 1/4 C oil to the skillet and place into the oven to preheat skillet.
• Mix the remaining 1/4 C oil with the rest of the ingredients in a separate mixing bowl with a spout to make it easier to pour.
• Remove the hot skillet from the oven and carefully pour the hot oil into the batter and combine.
• Pour the cornbread mixture into the hot skillet and return to the oven.
• Bake for 35 minutes or until cake tester comes out clean.
  
• Slice into 8 wedges and serve hot!
  

Notes

A perfect bread to serve with soups or favorite comfort foods. 

Keyword cast iron cornbread, cornbread

Even added to a bowl of loaded potato soup, it’s a perfect accompaniment. If you need to take something for gathering, this one is great…just try and keep it warm for serving.

Here’s a link to that great Lodge skillet that makes cornbread the best. And, then a few more of my Lodge favorites. Add them to your Christmas list…can you tell I’m a Lodge Cast Iron fan? And if you are close enough to travel to their outlet in South Pittsburgh, Tennessee? Enjoy each moment.

Hope you welcome the fall season with a bit of comfort foods and a bit of cornbread on the side.

Happy Eating,