E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Henry Lodge's Favorite Cornbread Lodge Cast Iron | December 30, 2020 This cornbread recipe has been in the Lodge family for decades and is often made for family meals by former CEO Henry Lodge's wife. While there's no sugar in it to appease those who are in the "no sugar cornbread" camp, the addition of creamed corn brings a hint of sweetness to the savory bread. Plus, the corn and sour cream keep the cornbread moist and prevent it from drying out, making it a cornbread that's just as good leftover as it is fresh. Level Intermediate Prep Time 5 minutes Cook Time 35 minutes Serves 8 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients 1 cup self-rising cornmeal 1 8-ounce can creamed corn ½ cup canola oil, separated 3 eggs 1 cup sour cream ¼ teaspoon salt Directions 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pepperoni Pizza With Roasted Red Pepper and Basil View recipe Chili Stuffed Cornbread Pierogies View recipe Sweet Potato Cake with Bourbon Cream Cheese Frosting View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Henry Lodge's Favorite Cornbread Lodge Cast Iron | December 30, 2020 This cornbread recipe has been in the Lodge family for decades and is often made for family meals by former CEO Henry Lodge's wife. While there's no sugar in it to appease those who are in the "no sugar cornbread" camp, the addition of creamed corn brings a hint of sweetness to the savory bread. Plus, the corn and sour cream keep the cornbread moist and prevent it from drying out, making it a cornbread that's just as good leftover as it is fresh. Level Intermediate Prep Time 5 minutes Cook Time 35 minutes Serves 8 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients 1 cup self-rising cornmeal 1 8-ounce can creamed corn ½ cup canola oil, separated 3 eggs 1 cup sour cream ¼ teaspoon salt Directions 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pepperoni Pizza With Roasted Red Pepper and Basil View recipe Chili Stuffed Cornbread Pierogies View recipe Sweet Potato Cake with Bourbon Cream Cheese Frosting View recipe
