Oh the wonders of cast iron!
We both are advocates of cast iron. It is amazing. We love the hot surface for searing a steak and the fact that it retains heat makes frying better and simmering stews or chili a dream. That same heat retention makes it perfect for serving a hot dip or baking the most wonderful scalloped potatoes. We use it on a hot stove burner, then pop it into the hot oven so it is ideal to do a quick sauté, then finish baking the dish in the oven. The fact it withstands hot temperatures, means roasting can’t be better. Baking in cast iron means the crust will be brown, crispy and everything you have dreamed of. All of this and the seasoned surface does not stick.
Yep, we love our cast iron.
Right now, as the COVID 19 virus has kept us inside, Roxanne has been busy baking delicious, crisp-crusted yeast breads in a cast iron Dutch oven. It makes a perfect environment for baking bread. The heavy covered pan traps the steam, so the bread develops a delicious, crisp, chewy brown crust, just like that bread you buy at the artisan bakery. If you use the Dutch oven upside down, it acts much like a bread Cloche, which is a bell-shaped specialty baker—but no, you don’t have to speak French. Just follow this link and buy a trusty cast iron Dutch oven!
There is no better way to bake cornbread. This cornbread recipe is a favorite from our cast iron classes. For us, it is the ideal midpoint between the sweet, cake-like Northern cornbread, and the crisp cornbread the South made famous. The flavor is so good you can use the typical, fine cornmeal you get in the canister at the grocery store, or you can also use your favorite, stone-ground cornmeal. The edges will be crispy brown from the cast iron skillet. Spread on the butter or add a dollop of honey butter and you, too, will be a fan.
Right now, in the height of summer, you can also try this Southwest Zucchini Skillet. We first posted this recipe last summer, but it is still a favorite.
Do you shy away from using cast iron? So many people treasure their piece, but hesitate to use it. What does it mean to season it? How do you wash it? Hesitate no longer, for now, you can take one of our past cast iron classes on line. We even demo this cornbread recipe in the class. Make it now, and enjoy a piece, warm out of the oven.
Crispy Cast Iron Skillet Cornbread
Makes 8 to 9 servings
3 tablespoons unsalted butter, melted
1 cup yellow cornmeal
1 cup all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
¾ cup sour cream
½ cup buttermilk
2 large eggs
2 tablespoons vegetable oil
1 tablespoon unsalted butter
Place a 10-inch cast iron skillet in the oven. Preheat the oven (with the skillet) to 425° F.
Set the melted 3 tablespoons butter aside to cool slightly.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda.
In a separate medium bowl, whisk together the sour cream, buttermilk, eggs, oil and the 3 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and stir until completely combined.
Using heavy, thick hot pads, carefully remove the hot skillet from the oven. Place the remaining 1 tablespoon butter in the skillet. Allow the butter to melt. (It will sizzle and brown.) Swirl the skillet to completely coat the pan. Pour in the cornbread batter.
Place the skillet in the oven. Bake for 18 to 20 minutes or until a wooden pick inserted into the center comes out clean. Let the cornbread cool for 5 minutes. Cut into wedges and serve warm.
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