This cast iron skillet was my husband's grandmothers. It was obviously well loved....which is great for me cause it's seasoned already! If you don't know about cast iron skillets: if you buy them new, you have to "season" it. Oh, and you can't wash it. Interesting, huh? I believe the best way to get a cast iron skillet is to have one given to you. The one I was given is awesome! It's super heavy too - great quality. They just don't make them like they used to. Sorry, I know I'm bragging. Well, last night was the night to break it in.
- 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
- 1 cup self-rising cornmeal
- 3/4 cup self-rising flour
- 1 cup cream-style corn, see Cook's Note*
- 2 eggs
- 1 cup sour cream
- 1 cup grated sharp Cheddar, optional
- 1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix 1/2 cup vegetable oil and remaining ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time. Alternately, you can make this in muffin tins to make corn muffins, but check for doneness after 15 minutes.
*Cook's Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.
This recipe can be found at: