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!
Ingredients 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.
