Prep time 20 minutes  Cook time 20-25 minutes  Serves 9

Ingredients:
A pat of butter for greasing pan
1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon fresh black pepper
1 egg
1 cup sour cream
1 1/2 cup sharp cheddar cheese, shredded 1 1/2 cup corn, fresh or frozen (thawed)

Cooking Directions: Preheat oven to 425, butter a 9 ” cast iron skillet and put in oven to heat.

Whisk flour, cornmeal, baking soda, salt, baking soda and black pepper in a large bowl. In a separate bowl whisk egg, sour cream, 1 cup cheese and corn together, add to flour mixture. Pour into pan and sprinkle remaining 1/2 cup cheese over top. Can be served warm or at room temperature

When purchasing new equipment for the kitchen there are many things to consider: price, durability, manufacturer, etc. For people with limited kitchen and counter space, one attribute that should be a top priority is versatility. A cast iron griddle can be used to cook a wide range of foods and are compact, so they’re easy to stow.

Nearly every breakfast food is quick and easy to prepare on a griddle. You can do pancakes, eggs and bacon all on the same piece of equipment. Many cast iron models even come pre-seasoned, giving your dishes extra flavor without any additives.

This is so simple you will wish all of your pots and pans were .

To clean your cast iron pots it is best to just put water in and bring it to a boil. Then simply pour out the water and wipe it clean with a paper towel.

You never want to use detergent on your cast iron. It will ruin the seasoning.

Also avoid putting your hot cast iron in cold water. This may cause cracking or warping of the pan.