I love cooking in cast iron; it’s so versatile and easy to clean up. When maintained properly, cast iron skillets last for generations. They’re practically indestructible for those of us who have burnt our share of skillets. Here’s some of my favorite recipes that are best baked in a cast iron skillet!
All recipes require a seasoned cast iron skillet.
I think there’s as many variations of cornbread as there are people who eat it, but I think it’s best prepared in a cast iron skillet, no matter the recipe. Here’s my take on ‘old fashioned’ cornbread.
- 2 cups self rising cornmeal
- 1/2 cup self rising flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 1 – 2 cups Buttermilk
- 2 tablespoons butter or oil
Preheat oven to 375°F.
Put butter or oil in skillet and place in oven until it is melted/hot. Remove.
In a bowl, mix together cornmeal, flour, baking powder, salt, and sugar. Create a well in the middle, add the eggs and 1 cup of buttermilk. Mix well, slowly add more milk until it is desired consistency. Pour into skillet over the heated oil. Bake in oven for 25 – 30 minutes or until bread is golden brown and firm to touch.
Variations: You can omit the sugar if you wish, it doesn’t effect the taste, but helps with browning. This recipe works well for a 10 inch skillet, you can use different sizes depending on how thin/thick you like your bread.
Meatloaf is one of my favorite meals, there’s nothing I loved better as a child than my mom’s meatloaf. Everyone has their own ‘special’ recipe , and I make several types, but this one is a favorite because of it’s uniqueness.
- 2 lbs ground beef
- 2 eggs, beaten
- 1 cup fresh bread crumbs
- 1/2 Cup Ketchup
- 1/2 Cup Tomato sauce
- 1 tablespoon Mustard
- 1/4 cup onion, chopped fine
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 Cup Ketchup
- 2 tablespoons mustard
- 1/4 Cup Brown Sugar
Preheat oven to 375°F.
In a large bowl, break up ground beef and add rest of the ingredients for meatloaf. Mix well. Place mixture in cast iron skillet (I use a 10 inch), making a well in the middle (it should look like a huge ‘meat donut’). Place in the oven on the center rack, bake for 30 minutes.
In a small bowl, combine ingredients for topping. This is a very tangy/sweet topping, if you are uncertain, I suggest starting with half the sugar and mustard and adding to taste.
Remove meatloaf from oven, you can remove some excess fat from the well in the middle if desired. Spread topping on meatloaf, return to oven. Bake additional 15-20 minutes.
Variations: Add green or red pepper to mixture if desired. If using dry bread crumbs, reduce to 1/2 cup and add more as needed.
I love baking and cobblers, so this is one of my favorite recipes to make! It’s a great recipe for beginners or last minute desserts because it’s so quick and easy.
- 1 29oz can sliced peaches in syrup
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 1 stick of butter/margarine
Preheat oven to 350°F.
Put butter in skillet and place in oven to melt. Don’t forget to remove it once it has melted! In a bowl, mix flour, milk and sugar. Drop batter in skillet by the spoonful, there may be spaces, this is fine. Open peaches and pour over batter, syrup too! Spread peaches evenly over skillet. Bake in oven for 30 – 40 minutes, until crust is golden brown.
Variations: Depending on preference, you can use different sized skillets for desired thickness. I like extra fruit so I use 2 cans of peaches. Home canned peaches are a great substitute as well!
Pineapple Upside Down Cake:
Upside down cake is a tradition at our house, but I love ‘fool proof’ and easy ways to make old favorites. This is my favorite super simple way to make upside down cake. Since I use a commercial cake mix instead of making my own, it is a bit much for one skillet, but it’s not upside down cake unless it’s made in a skillet at our house. I use a 10 inch and 7 inch skillet. If you have a larger skillet, great! The small one is great for leftovers or to give away!
- 1 yellow cake mix prepared as directed
- 1 can sliced pineapples, drained
- 1 1/2 cup brown sugar
- 1 1/2 sticks butter
- maraschino cherries (optional)
In the 10 inch skillet melt 1 stick of butter and 1 cup of brown sugar. In the 7 inch melt 1/2 stick of butter and 1/2 cup brown sugar. Place 1 layer of pineapple slices in each skillet, add cherries inside each pineapple slice. Pour cake batter on top of pineapples. Bake for 30 – 35 minutes until a tester comes out clean. The smaller cake will finish in about 20 – 25 minutes.
Let rest for a couple of minutes before loosening the edges with a knife. Place plate over the skillet and flip. This takes some skill! Lift the skillet away carefully and cross your fingers that it didn’t stick.
Great warm or cooled!
Whether it’s breakfast or dinner, hash browns are delicious! I used to hate making them because I didn’t like watching the skillet. This is a wonderful no fuss way to make incredible hash browns, and it’s easy!
- 5 – 6 cups Frozen hash browns (about 2 20 oz bags)
- 1 stick butter
- Pepper (optional)
- Garlic powder
- 1/2 cup onion cut small
Preheat oven to 425 °F.
Pour enough melted butter to coat bottom of skillet. Mix together hash browns, onions, and seasoning (to taste). Add mixture to skillet, spread evenly but don’t press down too much. Pour remaining butter over hash browns. Place in middle rack and bake for about an hour. The edges will start to turn golden brown. Move skillet to the top rack and bake for an additional 10 – 15 minutes until the top is golden brown. (You can also use the broiler, but you must keep an eye on them so they don’t burn!)
Variations: Omit the garlic and add 1 cup of your favorite cheese for cheesy hash browns!