Sue Gulledge of Springville, Alabama, won the very first National Cornbread Cook-off in 1997 with this skillet full of tasty good flavor.

Recipe by Oxmoor House

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Credit: Oxmoor House

Recipe Summary test

Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Melt the butter in a 10-inch cast iron skillet over medium heat; cook the onion and celery, stirring occasionally, until tender, about 10 minutes. Remove the vegetable mixture to a large bowl.

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  • Pour the oil in the same skillet; place in the oven to heat for about 5 minutes.

  • Add the cornbread mix, chicken, corn, poultry seasoning, milk, and eggs to the vegetable mixture; blend well. Carefully remove the skillet from the oven; pour the batter into the hot skillet. Bake until golden brown, 30 to 35 minutes. Cut into wedges and serve.

Source

The Lodge Cast Iron Cookbook

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