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“Heaven is under our feet as well as over our heads.”

-Henry David Thoreau, Walden

Another treasure that I found out behind my granddad's old shop happened to be a 10" cast iron skillet.

Open Video in Theater Mode

It was almost completely buried in the ground and completely covered in rust. Here in this video I demonstrate my no power tools and harsh chemical rust removal and cast iron seasoning. All you need is vinegar and time.

Put the cast iron skillet in a tub of vinegar and through the miracle of time, you'll have a rust-free cast iron skillet to season and use for the rest of your life. It's the best way to remove rust from a cast-iron skillet!

Cornbread Recipe


  • 1 1/4 cups plain cornmeal
  • 1 cup all-purpose flour
  • 1 to 3 tablespoons sugar (see Note)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs, lightly beaten
  • 1 stick
  • (1/2 cup) unsalted butter, melted
  • 1 (14.75-ounce) can creamed-style corn


Preheat oven to 425°F. Grease a 10" cast iron skillet or medium baking dish.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and creamed corn. Add the wet ingredients to the dry ingredients and stir until just incorporated.

Pour the batter into the prepared skillet and smooth the top. Bake until cornbread is golden yellow, about 17 to 21 minutes. (I like to pull it out on the early side so that it doesn't overcook or dry out.)

Remove from the oven and cool completely. Serve with extra butter and hot soup.

Recipe Notes

If you don't like any sweetness in your cornbread, use just 1 tablespoon of sugar (you need a little bit to balance out the flavors). If you love sweet cornbread, add up to 3 tablespoons.

Cast Iron Skillets

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