White Cornmeal Cornbread {+cookbook giveaway}

I’m starting a book review series starting TOMORROW.

Please keep in mind that I am using the word “series” extremely loosely and reserving ALL rights to get sick of it and change my mind.

However, today you get a sneak peek at the general format of the series because the nice people from Lodge Cast Iron sent me a copy of  The Lodge Cast Iron Cookbook. It is a really fun cookbook filled with not only great recipes, but also beautiful photographs and fun personal stories. You can win a copy for yourself…stay tuned. This is a Virtual Potluck project, so make sure to click around and visit all the sites. You can see the full round-up on Susan’s site. That means you get multiple views and opinions of the book, multiple recipes out of the book, and multiple chances to win a copy.

Sick of hearing the word “multiple” yet? I am.

The book’s stats:

  • Complete Title: The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes
  • Publisher: Oxmoor House
  • ISBN: 978-0848734343
  • List Price: 24.95 for paperback
  • 288 pages
  • About the Author (from Amazon.com): “The Lodge Company, a family-owned, family operated business, makes its home in South Pittsburg, Tennessee — a tiny community nestled along the Cumberland Plateau of the Appalachian Mountains. Founded in 1896 by Joseph Lodge, Lodge has been manufacturing quality cast-iron cookware for 112 years. It is the only American manufacturer of cast iron cookware, and has been extraordinarily savvy about pleasing its customers. Not forgetting its roots, Lodge still produces unseasoned cast iron products as well as cookware for outdoor and camp cooking. Understanding that tastes change, however, several years ago Lodge developed and introduced a line of pre-seasoned cookware and enameled cast-iron cookware, both of which have been extraordinarily successful. Not even the most expensive stainless and aluminum cookware can rival the even heating, heat retention, durability and value of Lodge Cast Iron. Its legendary cooking performance keeps it on the list of kitchen essentials for great chefs and home kitchens alike. Lodge released a book in 2003, A Skillet Full, a self-published book in conjunction with their local historical society and sold over 130,000 copies with limited distribution. The power of the Lodge brand crosses platforms and conjures up memories of home cooking for millions of Americans. Its rich heritage and quality cookware not only offers a nostalgic connection to cooking but transcends multiple generations of savvy cooks. (2011)”

Table of Contents:

  • Acknowledgements
  • Welcome to our Family’s Table
  • Lodge Cast Iron: A Song For a Cook’s Soul
  • National Cornbread Festival
  • Breakfast
  • Soup, Stew, Gumbo & Chili
  • The Main Course
  • Cooking Outdoors
  • Sides
  • Nothin’ But Cornbread
  • Desserts, Biscuits & Bread
  • Caring for Cast Iron
  • Metric Chart
  • Index

Things I loved:

  • The book is filled with great photographs.
  • There are recipes for every type of cast iron cookware. You’ll be able to find a couple recipes that you can use even if you only own one piece of cast iron cookware.
  • Fun personal stories fill the pages.

Things I wished were different (because I’m always going to give you my honest opinion!):

  • It would be cool if there was a section of the book where the recipes were indexed by type of cookware, for those who only own one or two pieces. However, you can easily translate these recipes into a different type of cookware.

Some other recipes that I really want to try: 

  • Grilled Chicken with Citrus Salsa
  • Zucchini Pancakes with Red Pepper-Yogurt Sauce
  • Shirred Eggs with Ham and Tomato
  • Dixie Peanut Brittle
  • Giant Cookie-in-a-Pan

Interested? Purchase here. Or enter to win a copy! Details coming…

First, here is what I made out of the cookbook so far:

This Ain’t No Yankee Cornbread
recipe from Lodge Cast Iron Cookbook
Serves 2-4

2 tablespoons bacon drippings, divided
1 cup white cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 large eggs, lightly beaten
1 cup buttermilk, or more if needed

1. Place 1 tablespoon bacon drippings in a 6.5 inch Lodge cast iron skillet; place skillet in the oven while it preheats to 425 degrees.
2. Whisk together the cornmeal, baking powder, and salt in a small bowl. Whisk together the egg, buttermilk, and remaining 1 tablespoon bacon drippings in a medium bowl. Add the dry ingredients to the buttermilk mixture and stir just until combined. (The mixture should pour like pancake batter; if not, add a little more buttermilk.)
3. Pour the batter into the hot skillet. Bake until the crust is dark golden brown, 15-20 minutes. Serve hot, no chaser.

“A homage to her Aunt T, This Ain’t No Yankee Cornbread was contributed by Tamie Cook, culinary director of Alton Brown’s Good Eats program on the Food Network.”

Verdict: In all honesty, I’ll probably stick with the recipe on the back of the package of cornmeal. We love that stuff. This was…different. I was excited to try cooking with the white cornmeal because I had never used it. However, this recipe was far too salty for us. We don’t generally use a lot of salt so perhaps that is why.
Husband’s take: He felt the same way as I did.
Changes I would make: Next time I would probably only use a quarter of the salt called for in this recipe.
Difficulty: Easy.

Giveaway Details: One winner will receive a copy of The Lodge Cast Iron Cookbook

UPDATE: This giveaway is closed. Thank you to all who entered, and congrats to Amy who said: “I love making cornbread in cast iron. When its done I always go for the crispy edge.”

To enter (REQUIRED): Comment on this post.

For Extra Entries (MAKE SURE to leave an extra comment for each or they will NOT count):

1. Subscribe to my RSS feed or add your name to my email list (please confirm when you get the email asking you to do so).
2. “Like” Rachel Cooks on Facebook (My NEW Facebook page! Please double check to make sure you like this one and not my former page).
3. Follow @rachelcooksblog on Twitter (notice my NEW Twitter handle!).
4. Follow me on Pinterest and pin this post. (If you aren’t on Pinterest, let me know and I’ll send you an invite!)

Up to 5 chances to win! Giveaway will close on the 8th of April (Sunday) at midnight EST and I’ll announce the randomly chosen winner Monday morning (4/9). Winner will have 48 hours to respond before I choose another winner. Prize will be shipped by Lodge.

Disclaimer: Lodge provided me with a copy of the cookbook as well as a 6.5-inch skillet. I was not monetarily compensated for a positive review, and as always, all opinions are my own.

When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!


  1. I love my cast iron skillets! I would love this cookbook because I only cook a few things in my skillets. This cookbook would give me endless possibilities

  2. I subscribe via email

  3. I like you on Facebook:)

  4. I follow you on twitter

  5. I follow you on Pinterest :)

  6. I love my cast iron. I’ve only got two pieces (a large skillet and a dutch oven), but I’m always looking for more ways to use them!

  7. I like your new page on Facebook!

  8. I follow you on Twitter!

  9. And I just started following you on Pinterest

  10. I like finding cornbread recipes that don’t use any flour… Why oh WHY must I have so many gluten intolerant friends???

  11. I love your blog no matter what you call it. I also would love this cookbook.

  12. I love my Lodge Cast Iron skillet. I use it so much! I use it for making my best roast chicken recipe.

  13. I subscribe to your RSS feed.

  14. I have liked your Rachel cooks page. (Yes, I checked to be sure.)

  15. I have followed you on Twitter.

  16. I pinned this post on Pinterest.

  17. This cookbook looks awesome! I just wish I had more cast iron…

  18. I don’t have a cast iron skillet yet but I’m planning on getting one soon. This would be a fan partner to that!

  19. this book looks great

  20. I Subscribe to the RSS feed in google reader

  21. I have followed you on Twitter.

  22. I’ve seen a lot of the cast iron skillet cooking lately, it has me really interested in trying something. I don’t, however, own a cast iron skillet. Perhaps that should be next on my list ;)

    I wonder what makes it so different to use a skillet rather than, say, a baking dish… ?

  23. I definitely need to try out this recipe in my old cast iron pan!

  24. I love your blog and I love this cookbook: thanks great giveaway!

  25. Also “like” Rachel Cooks on Facebook!

  26. I just started following you on Pinterest and pinned this post.

  27. I love Lodge cast iron skillets…been cooking with them for years.

  28. I subscribe via email.

  29. I like you on FB.

  30. I follow you on Twitter.

  31. I made the Zucchini Pancakes – they were good, but not at all what I expected. They were more like crabcakes (without crab) than pancakes. The red pepper-yogurt sauce was killer.

  32. Pingback: 30AEATS » Julia’s Succotash and The Lodge Cast Iron Cookbook Giveaway

  33. I love new cookbooks of all kinds and the pics in this one look fabulous!

  34. Im still on my quest to find the best cornbread recipe. I’m glad this book has a few new ones to try out.

  35. White cornmeal sounds very interesting! I’ve never cooked with it before but may just have to try this recipe out for myself!

  36. Love it Rach. Looks beautiful…and tasty. :)

  37. Always love Cornbread, especially in a black iron skillet!

  38. I have a Lodge cast iron skillet and there is no doubt it’s the perfect skillet for some things and for me that includes cornbread. I have to wonder if the saltiness in your finished product might have come from the bacon too. I’ve started curing my own bacon this past year and now that I know the process I can really tell a difference in what goes into the ‘cure’ and how it affects the end result.

    The last time I made some it was for a group of people and they were here to help put everything together. When all was done and there was some cure mix left; someone decided to just dump it into the ziploc bags the pork belly would brine in. Big mistake. More salt in the brine resulted in much saltier bacon!

    BTW…I have a skillet and more cookbooks than I know what to do with, so best of luck to all but please take me out of the mix; I just wanted to comment for the sake of commenting!

  39. I’m following you on twitter

  40. I’m following you on Pinterest

  41. I subscribed to your RSS feed.

  42. My husband loves to cook with cast iron skillets… he would really dig this book!

  43. I like Rachel Cooks on FB

  44. I follow Rachel Cooks on Twitter

  45. Cast Iron is perfect for corn bread..

  46. I’m already subscribed via RSS!

  47. I liked on Facebook

  48. This book looks amazing, I love the photos!

  49. I’m following you one twitter! (@tweetspie)

  50. I like you on Facebook.

  51. Followed and pinned (tweetspie)

  52. That breakfast frittata looks amazing. I’m jumping into the world of frittatas for the first time for dinner tonight and I’m super excited!

  53. I appreciate the candid comment on the amount of salt in this recipe; I’m always trying to reduce salt when I can.

  54. This looks like a great addition to my cookbook collection.

  55. We used cast iron to cook our Naan bread at the last winery I worked at and it was incredible!! I don’t own any myself but if I win this book I guess I’ll have a very good excuse to purchase some :).

  56. I love my dutch oven and skillet. This cookbook would be great to have.

  57. I subscribe to you by email.

  58. I like Rachel Cooks on Facebook.

  59. I follow @rachelcooksblog on Twitter.

  60. I follow you on Pinterest. I couldn’t figure out how to repin this so I repinned through Bookworm Reads.


  61. I’m always on the lookout for more ways to use my cast iron cookware!

  62. I subscribe via email :)

  63. Wow – those pictures look amazing! I’d look this cookbook :)

  64. I subscribe to your RSS feed in Google Reader :)

  65. I’m following you on Twitter!

  66. I love cooking with cast iron…grew up cooking on them. They can’t be beat!

  67. I l receive your blog via email.

  68. I like you on fb!

  69. I follow you on Pinterest!

  70. Love the idea of a cooking in cast iron cookbook. Our cast iron skillet is well worn and older than we are! I do miss the old cast iron Dutch Oven I used to have…to me, the newfangled enamel covered variety fail the test of time by staining and chipping. Also, thanks for the great book review.

  71. Love finding new food blogs…I am a foodie…baker/gourment cook and gardener…love cookbooks, fiesta, harlequin, art, gardening, my vintage 1920 house, anything vintage anything to do with being outdoors.
    Thanks for the chance to win and finding all these new blogs too.

  72. I just signed up to follow and like you on facebbook. I am a newbie.

  73. THis would be a fun cookbook. Our cast iron gets used mainly for making fried chicken.

  74. I subscribe to your RSS feed on google.

  75. This looks like a great cookbook to add to my collection! :)

  76. I subscribe to you via email.

  77. Oops, I liked your old FB page but forgot to like your new one until now. :)

  78. I follow you on Twitter.

  79. I follow you on Pinterest.

  80. Would like to win this cookbook, it looks great! Love to make the cornbread. Thanks for this giveaway.


  81. “Like” Rachel Cooks on Facebook.


  82. Following @rachelcooksblog on Twitter.


  83. Subscribed to your email list.


  84. This cookbook looks great. I love cooking in cast iron!

  85. I love cornbread, and I’m looking forward to trying some of the recipes in the book. I wonder if it was the bacon drippings plus the salt that made it too salty??

  86. Thanks for the preview of the book and I like when people post honest opinions of recipes. I use a corn casserole recipe that calls for actual corn and I love it. What really caught my eye in your post was that there was a recipe for a giant cookie in the book, I would love to try that!

  87. I “follow” you and Lodge Cast Iron on Twitter.

  88. I “Like” you and Lodge Cast Iron on Facebook.

  89. I really appreciate your honesty! I would love to try cooking in cast iron but I hadn’t found a USA Made product until this promotion. Very happy to learn how to make all kinds of wonderful goodies with cast iron. I am not a member of pinterest though. Happy trails!

  90. Never know what to do w/ my cast iron skillet- this cookbook would be great!

  91. I have this awesome old & well-seasoned cast iron skillet from my aunt. This book looks like it would be a great addition to my cookbook collection!

  92. My boyfriend got me my first cast iron skillet for Christmas. He felt awful but I was ECSTATIC!

  93. What a fantastic cookbook….I hope my chances are good to try and win this…thanks.

  94. I am already subscribed by email to you.

  95. I like you on facebook.

  96. Would love to try some of these recipes.

  97. I subscribe via email.

  98. I “like” Rachel Cooks.

  99. I would love this cookbook. I rarely use my castiron for anything creative.

  100. I follow you on Twitter

  101. I subscribe to your RSS feed

  102. I like you on Facebook

  103. I follow you on Pinterest

  104. This looks amazing!

  105. I like you on facebook

  106. I follow you on twitter

  107. I subscribe to your emails

  108. I follow you on pinterest and pinned this post

  109. Thanks for the giveaway!

  110. Sounds like a great cookbook.

  111. I saw this cookbook a week ago and I made a mental note to buy it…would love to win a copy instead!! I’m in love with my cast iron skillet.

  112. I’m an email subscriber! I love getting the recipes sent to my inbox!

  113. I like your page on Facebook!

  114. I’m following you on Twitter!

  115. I’ve always used my mother’s corn bread recipe, (I won a blue ribbon at our county fair with it,) but will have to try this recipe to see how it compares.

  116. I like you on Facebook.

  117. I’m following you on Twitter also.

  118. Signed up to receive your RSS feed on Google.

  119. Following Drool worthy food on Pinterest and re-pinned the cornmeal bread recipe. @c44otg

  120. I love making cornbread in cast iron. When its done I always go for the crispy edge.

  121. I “like” Rachel Cooks on Facebook.

  122. I love my cast iron skillet and this looks like a great recipe to try out!

  123. would love to enter!
    Thanks :)

  124. I am on your email list

  125. I like your new FB page!

  126. I follow you on Twitter (as picatasi)

  127. and I follow you on Pinterest (as snoozinchat)
    and repinned

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