LODGE CORNBREAD STICK PAN RECIPES

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HENRY LODGE'S FAVORITE CORNBREAD | LODGE CAST IRON



Henry Lodge's Favorite Cornbread | Lodge Cast Iron image

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

1 cup of self-rising cornmeal
1 of 8-ounce can creamed corn
½ cup of canola oil, separated
3 of eggs
1 cup of sour cream
¼ teaspoon of salt

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.

SIMPLE CAST IRON SKILLET CORNBREAD | LODGE CAST IRON



Simple Cast Iron Skillet Cornbread | Lodge Cast Iron image

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

1 cup of white, self-rising cornmeal
1 of egg
of Enough buttermilk to make batter very thin (about 1 cup)

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. 

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