I have a 10 inch cast iron skillet that my Mom gave to me several years ago. I came across my skillet while sorting through my cabinets recently and after one look it was obvious, that it needed a little TLC. So, I set about to bring my skillet back to life. Cast iron skillets need to be used and kept "seasoned." New cast iron skillets have been pre-seasoned during manufacturing, but, if you're as fortunate as I am, to have a forgotten "hand me down" skillet you may need to bring it back to life.
After a little research, I was able to re-season it successfully, and I was chomping at the bit to give it a whirl. So, I decided to bake a batch of ham and cheddar cornbread to use some of our delectable ham left over from the weekend. If you've never cooked in cast iron, you are really in for a treat! Food actually tastes different when cooked in cast iron. Having my cast iron skillet back in use, only sets my mind spinning as to what I can cook in it next...so, you'll be seeing more dishes cooked up in my newly re-seasoned diamond in the rough!
You'll need:
2 Tbsp solid vegetable shortening
Dry ingredients:
1 cup all purpose flour
1 cup plain white cornmeal [I used Martha White]
3 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
Wet ingredients:
1 3/4 cups buttermilk
1/4 cup vegetable oil
2 large eggs
Mix ins:
1 cup small diced ham
1 1/4 cup shredded sharp cheddar cheese, divided
1 cup whole kernel sweet corn
4 chopped green onions
Directions:
Preheat the oven to 425°F. Place 2 tablespoons of solid vegetable shortening into
the cast iron skillet and set it into the oven to preheat and melt the shortening.
We're going to discard most of the shortening after it melts, but, we need it to
generously coat the skillet before adding the batter. In a medium mixing bowl,
sift together the dry ingredients.
In a separate bowl, whisk together 1 3/4 cups of buttermilk, 1/4 cup of vegetable oil,
and 2 eggs until combined.
Add the wet ingredients to the dry ingredients and mix together until all of the dry
ingredients are fully moistened.
Next, add 1 cup of small diced cooked ham, 1 cup of shredded sharp cheddar cheese,
1 cup of corn and green onions to the batter. Mix well.
Remove the skillet from the oven and swirl the melted shortening around the pan
coating the bottom and sides completely. Discard any excess. Pour the batter
into the hot skillet and spread evenly. Sprinkle the remaining cheddar cheese on top.
Place into the oven and bake for 25-30 minutes or until a toothpick inserted into
the middle comes out clean. Rest for 5 minutes before cutting and serving.
Yield: 8 pieces.
Cook's note:
The process of preheating the cast iron skillet gives the cornbread an incredibly crunchy
and delicious crust. If you don't have a cast iron skillet, you can use a square 8x8 inch
baking dish or a deep dish 9 inch pie plate.
