This recipe is inspired by a favorite of my friend Lynn from her The Southern Living Cookbook. Lynn likes to make hers with Shoepeg white corn. We used regular yellow corn and it turned out terrific. Perfect with chili. The recipe calls for the cornbread to be baked in the oven in a cast iron skillet. We serve the cornbread at the table directly from the skillet, the benefit being that because the cast iron holds its heat so well, the corn bread stays warm throughout the entire meal. Remember that the handle is hot and will stay hot for quite some time. I recommend rubbing an ice cube over the handle to cool it down, just to avoid someone burning their hand if they attempt to move the pan before it has cooled down enough. Did you love the recipe? Leave us stars below!
