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skillet of Lodge's cornbread

Henry Lodge's Favorite Cornbread

A Lodge family recipe that's a perfect pairing with soups.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.
    Cut slices of cornbread in cast iron skillet
  • Slice into 8 wedges and serve hot!
    cut cornbread wedges

Notes

A perfect bread to serve with soups or favorite comfort foods. 
Keyword cast iron cornbread, cornbread