If you try one recipe from my website this month, try this one! I made this to serve along the big pot of chili I made and it was everything I hoped it would be. It was moist (I hate that word) and buttery. This is another recipe from Nancy Souders that she has graciously allowed me to post! She is a great family friend who makes amazing food. She raised three boys so she must be used to feeding hungry people. I will make this over and over again and throw away my old cornbread recipe. It pales in comparison!
Cast Iron Skillet Cornbread
1 cup flour
1 cup cornmeal
2 tbsp baking powder
1 tsp salt
2 sticks butter, softened
3/4 cup sugar
1 1/2 cup cream style corn (14 3/4 oz can)
1/2 cup crushed pineapple, drained
1 cup shredded monterey jack cheese
For serving: Butter and honey
Directions: Preheat oven to 325 degrees. Combine flour, cornmeal, baking powder and salt. In a separate bowl, cream together butter and sugar. Add eggs. Stir in corn, pineapple and cheese. Add in the flour mixture into the butter mixture and stir until combined. Pour mixture into a buttered cast iron skillet. Top with a little extra cheese. Bake for 45-50 minutes.