My grandmother gave me my great grandmother’s iron skillet this Christmas, and I couldn’t wait to try it once I got home. I cleaned and reseasoned the iron skillet by smothering it in Crisco and baking it at 400 degrees for about an hour over a cookie sheet to catch the drippings.

I worked at Bandera while in college (famous for their delish cornbread), and I’ve been hooked on this recipe ever since. Worked like a charm!

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 teaspoon salt
• 4 teaspoons baking powder
• 1 cup butter
• 1/2 cup sugar
• 1 (4 ounce) can green chili
• 1 (15 ounce) can creamed-style corn
• 1/2 cup honey
• 1/2 cup shredded Monterrey jack cheese
• 1/2 cup shredded cheddar cheese
• 4 eggs

Preparation:

**Make sure to use a seasoned iron skillet (I promise, it makes a difference!)

1. Pre-heat oven and iron skillet to 300 degrees.
2. Mix flour, cornmeal, salt and baking powder in a mixing bowl.
3. In a separate bowl, melt butter and combine with sugar, creamed corn, green chili, and honey. Stir thoroughly.
4. Add eggs, add shredded cheeses and mix well.
5. Remove cast iron skillet from oven and coat the inside with vegetable oil. Pour in the yummy cornbread batter.
6. Bake around 45 minutes until top is golden brown.

Enjoy!