Justin wasn't kidding when he shared his recipe for Cast Iron Cornbread with me and closed the e-mail with: "It really rocks."
It's nothing like the sweet, cakey cornbread Mom has always made for us -- although now she thinks she's really brilliant because she makes hers in muffin tins.
As a matter of fact, this recipe doesn't have any flour or sugar in it. But it's plenty moist and flavorful.
Cast Iron Cornbread
1/4 c. plus 2 T. canola oil
8 oz. sour cream
4 oz. creamed corn
1 c. corn meal (not coarse)
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
Put 2 tbsp canola oil in cast iron skillet and place in oven. Pre-heat oven to 400 degrees.
Mix 1/4 c. oil, eggs, sour cream and creamed corn in a medium bowl. In a seperate bowl, mix the remaining dry ingredients, then add to the wet ingredients and mix until just combined. Pour mixture into hot skillet, and bake for 30 minutes.
(Um, I just realized that I didn't put in the 1/4 c. of oil, and it turned out perfect. Huh. Sounds like experimentation time!)