Heat oil in a cast iron skillet over medium heat; stir in
up butter in a 10\" cast iron skillet ((2\" deep), over low heat
it into a 10-inch cast iron skillet.
Trim excess pastry along
iameter.
Grease 10-inch cast-iron skillet with 1 tablespoon melted butter
egrees. Place a 10\" UNGREASED cast iron skillet in oven to heat.
Preheat oven to 400 degrees.Place a greased cast iron skillet in the oven as it preheats.
Sift together flour, salt, and sugar. Add cornmeal.
In a seperate container, combine eggs, milk, and shortening.
Combine wet and dry ingredients being careful not to over mix.
Pour batter into hot skillet. Bake for 20-25 minutes.
*Note: the original recipe specified dried thyme.
Preheat
Melt 1 tablespoon Crisco in cast-iron skillet at 500\u00b0 in oven. Blend dry ingredients and cut in 2 tablespoons Crisco. Mix buttermilk in with a fork.
Knead lightly.
Pat out in flour. Cut with cutter.
Put in frypan. Turn to coat.
Bake 10 minutes at 500\u00b0.
Combine cornmeal, baking powder, soda and salt in a large bowl, add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
Place in a well greased 10 inch cast iron skillet in a 450F oven for 25 minutes or until lightly browned.
Place a cast iron skillet in the oven and preheat
f oven. Set 10 inch cast-iron skillet on a rimmed baking sheet
lack pepper. Heat a large cast-iron skillet over medium-high heat; sear
Coat bottom and sides of 10-inch cast-iron skillet with bacon drippings; heat in a 450\u00b0 oven. Whisk together buttermilk and egg. Add cornmeal,
stirring well; whisk in baking powder, soda and salt. Pour batter into hot skillet. Bake at 450\u00b0 for 15 minutes or until cornbread is golden.
melt butter in 10-inch cast iron skillet over medium heat. Add the
Heat olive oil in cast iron skillet. Brown all sides of the
utter and brown sugar in cast iron skillet on low heat.
When
Preheat oven to 350 degrees.
Mix the first 6 ingredients and pour into a greased cast iron skillet.
Mix together the brown sugar, flour and melted butter; sprinkle on top of sweet potatoes.
Sprinkle the 1 cup of pecans on top.
Bake for 30 minutes or until a little brown and bubbly.
Serve straight out of the skillet.
Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.
br>Place enough EVOO in cast iron skillet to sear 2 steaks. Heat
In 12-inch cast-iron skillet, heat oil. Add ground chicken and chicken livers. Cook, stirring occasionally and breaking up any large chunks, until liver is starting to stick to pan, about 10 minutes.
Add 1/3 cup of the chicken broth, the garlic, chile, parsley, Creole seasoning and red pepper; cook until broth evaporates. Add celery and onion; cook until soft. Stir in the rice and remaining broth. Stir until liquid is absorbed, then sprinkle with green onions. Serve immediately.