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!
- 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
**Make sure to use a seasoned iron skillet (I promise, it makes a difference!)
- Pre-heat oven and iron skillet to 300 degrees.
- Mix flour, cornmeal, salt and baking powder in a mixing bowl.
- In a separate bowl, melt butter and combine with sugar, creamed corn, green chili, and honey. Stir thoroughly; mix in dry ingredients.
- Add eggs, add shredded cheeses and mix well.
- Remove cast iron skillet from oven and coat the inside with vegetable oil. Pour in the yummy cornbread batter.
- Bake around 45 minutes until top is golden brown.