Skip to main content

Henry Lodge's Favorite Cornbread

Lodge Cast Iron | December 30, 2020

This cornbread recipe has been in the Lodge family for decades and is often made for family meals by former CEO Henry Lodge's wife. While there's no sugar in it to appease those who are in the "no sugar cornbread" camp, the addition of creamed corn brings a hint of sweetness to the savory bread. Plus, the corn and sour cream keep the cornbread moist and prevent it from drying out, making it a cornbread that's just as good leftover as it is fresh.

Prep Time
5 minutes
Cook Time
35 minutes
Henry Lodge's Favorite Cornbread Recipe


  • 1 cup self-rising cornmeal
  • 1 8-ounce can creamed corn
  • ½ cup canola oil, separated
  • 3 eggs
  • 1 cup sour cream
  • ¼ teaspoon salt


  1. Preheat oven to 400 degrees Fahrenheit. 
  2. While oven is preheating, pour ¼ cup of oil into a 10.25 Inch Cast Iron Skillet and place in oven to preheat.
  3. Mix all ingredients together. Using handle holders, remove skillet from the oven (it will be very hot!), pour the remaining hot oil into the cornmeal mixture, and stir together. 
  4. Pour cornmeal mix into hot skillet and bake for 35 minutes or until a tester comes out clean.
Lodge Pan Logo
Lodge Pan Logo
Contributed By: Lodge Cast Iron

We hope you enjoy our stories and recipes! Follow us on InstagramFacebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed!

Complete Your Kitchen

We recommend these must-have products to help with this recipe.

Ratings background image.

How would you rate this recipe?

Thanks for rating

Recommended recipes you might like