Many home cooks are intimidated by the cast iron skillet. We know what we shouldn’t do with it (like soak it overnight) but what do you actually do with it? According four-star chef Bobby Flay, you need to cure and care for your skillet but beyond that there are endless possibilities. Wondering how to get started? Try these five delicious and eye-appealing meals!
Here’s a riff on Flay’s cornbread dressing base. It’s the perfect recipe for southern cornbread!
1 ¼ cups yellow cornmeal
¾ cup all purpose flour
2 ½ teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs
3 tablespoons unsalted butter, melted
1 cup of milk
¼ cup of chopped jalapenos
2 cups of shredded cheddar cheese
Preheat the oven to 425 degrees F. Rub the inside of your skillet with butter. Place 3 tablespoons of the butter in the pan and pop it in the oven to melt.
Mix the dry ingredients first, sifting them together. In another bowl, whisk together eggs, the remaining butter (melted), milk and jalapenos. Combine the ingredients together but don’t over mix. It will be lumpy. Remove the hot skillet from the oven and pour in the batter. Bake for 15 to 20 minutes, checking for doneness after 15 minutes. Add the melted cheese and broil until the cheese melts.
Want to make a splash at your next meal? Try this skillet lasagna recipe!
1 pound lean ground beef
1 small onion, chopped
½ cup of chopped green bell pepper
1 1/2 cups uncooked mafalda (mini-lasagna noodle) pasta
1 1/4 cups water
1/4 teaspoon Italian seasoning
1 jar tomato pasta sauce or Marinara sauce
1 jar sliced mushrooms, drained
1/3 cup shredded mozzarella cheese
Preheat the oven to 350 degrees. Cook the beef until it is no longer pink. Remove the beef and drain away the fat, then place it in a deep-dish, cast iron skillet with onion and bell pepper. Cook the ingredients over medium heat for 5 minutes, stirring occasionally, until the onions are translucent.
Add the rest of the ingredients and bring it to the boiling point. Stir and reduce the heat to low. Place the skillet in the oven and bake for 30 minutes. The pasta should be tender. Sprinkle it with cheese.
Steak (your choice)
Preheat the oven to 450 degrees. Allow the steaks to come to room temperature. Sprinkle it with salt and pepper. Place 3 to 4 tablespoons of butter in the skillet and place it in the oven. When the butter melts, remove the skillet and add the steaks. Return them to the oven, broiling a few minutes on each side. Remove the steaks when you get the desired doneness.
1 pint fresh berries
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup plus 1 tablespoon all-purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon ground nutmeg
½ stick of butter
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Preheat a cast iron skillet in the oven on 350 degrees. Mix the berries, ½ of granulated sugar, the brown sugar, 2 tablespoons flour, lemon juice and nutmeg in a bowl. Place the butter in the skillet and allow it to melt and brown. Blend the remaining ingredients together in a separate bowl to make the batter. Pour the batter into the skillet. Do not stir. Bake for 30 minutes.
1 tablespoon unsalted butter
1 cup diced onions
1 1/2 cup heavy cream
1 tablespoon Dijon mustard
1/8 teaspoon of fresh grated nutmeg
1/2 cup comte cheese, grated
8 ounces neufatchel
20 oz., two boxes of frozen spinach, thawed
Kosher salt and black pepper
4 large eggs
Drain the thawed spinach in a colander. Push out excess water using a kitchen towel. Preheat the oven on the broil setting. Place the skillet on the stove and add the butter. Melt the butter and toss in the onions. Cook until the onions began to brown soft. Pour in the cream, mustard and nutmeg. Stir and allow the cream to reduce. Add the neufatchel then add the comte and spinach. Turn the heat on low and crack the four eggs into the skillet. Season with salt and pepper. Once the eggs begin to turn white, place the skillet in the oven. Cook for a minute or two until the egg is cooked but the yolk is runny.