LODGE CAST IRON CORNBREAD RECIPES
SIMPLE CAST IRON SKILLET CORNBREAD | LODGE CAST IRON
This easy three-ingredient cast iron skillet cornbread is as simple as it gets and makes a great base for adding more adventurous flavors.
Provided by Lodge Cast Iron
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 3
Steps:
- Oil a small cast iron skillet and place it in the oven as oven preheats to 450 degrees Fahrenheit.
- Mix all ingredients together to make the batter. Pour batter into hot skillet.
- Bake for 20 minutes or until nicely browned.
HENRY LODGE'S FAVORITE CORNBREAD | LODGE CAST IRON
This cornbread recipe has been in the Lodge family for decades.
Provided by Lodge Cast Iron
Prep Time 5 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- While oven is preheating, pour ¼ cup of oil into a 10.25 Inch Cast Iron Skillet and place in oven to preheat.
- Mix all ingredients together. Using handle holders, remove skillet from the oven (it will be very hot!), pour the remaining hot oil into the cornmeal mixture, and stir together.
- Pour cornmeal mix into hot skillet and bake for 35 minutes or until a tester comes out clean.
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This is the only way I will make cornbread now. Hubby bought me a 12 "Lodge cast iron skillet and since I had always heard my grandma talk about how good cornbread was in a skillet I tried it. This is her recipe with a few tweaks of my own. Its great hot,right out of the oven, with butter and honey. I also serve it with stews and soups. Enjoy
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- Go back to your stove wearing your oven mitts and take out the skillet, careful its HOT, then swirl it around a little to coat the bottom of the entire pan with the oil. Place on top of your stove and quickly pour your mixture into the skillet, you will hear it sizzle a little. Place back into your oven and bake for about 20 minutes or until cornbread is nicely browned on top. You can do the cake test if you want with a toothpick also. Serve right away with butter and honey, or jam. FYI - I use a 12 inch skillet for this recipe.
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SKILLET CORNBREAD RECIPE - FOOD.COM
This is the only way I will make cornbread now. Hubby bought me a 12 "Lodge cast iron skillet and since I had always heard my grandma talk about how good cornbread was in a skillet I tried it. This is her recipe with a few tweaks of my own. Its great hot,right out of the oven, with butter and honey. I also serve it with stews and soups. Enjoy
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Reviews 4.5
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Calories 401.4 per serving
- Go back to your stove wearing your oven mitts and take out the skillet, careful its HOT, then swirl it around a little to coat the bottom of the entire pan with the oil. Place on top of your stove and quickly pour your mixture into the skillet, you will hear it sizzle a little. Place back into your oven and bake for about 20 minutes or until cornbread is nicely browned on top. You can do the cake test if you want with a toothpick also. Serve right away with butter and honey, or jam. FYI - I use a 12 inch skillet for this recipe.
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- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
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