IRON SKILLET CHICKEN RECIPES RECIPES

Name: Cast Iron Skillet Corn Bread
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 8 to 10 servings
Ingredients: 1 1/4 cups coarsely ground cornmeal; 3/4 cup all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon kosher salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/3 cup whole milk; 1 cup buttermilk; 2 eggs, lightly beaten; 8 tablespoons unsalted butter, melted

CAST IRON SKILLET CORN BREAD RECIPE - FOOD NETWORK

Cast Iron Skillet Corn Bread Recipe - Food Network image

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Provided by Alex Guarnaschelli

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Nutrition Facts : ServingSize 1 of 10 servings, Calories 235, FatContent 11g, SaturatedFatContent 6g, CarbohydrateContent 30g, FiberContent 1g, SugarContent 7g, ProteinContent 5g, CholesterolContent 58mg, SodiumContent 204mg

PAN SEARED CAST IRON RIBEYE STEAK - HELL'S KITCHEN

Pan Seared Cast Iron Ribeye Steak - Hell's Kitchen image

Gordon Ramsay's Pan Seared Ribeye Steak

Provided by John Siracusa

Categories Adapted Recipes Gordon Ramsay Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1

Number Of Ingredients 4

Ingredients

One bone-out ribeye steak, 1 .5-In. thick
1 Tbsp. Canola oil to coat the pan
Pinch Kosher salt and fresh ground black pepper to taste
Herb Butter

Steps:

Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the ribeye from the refrigerator, and bring it to room temperature.
Once the oven reaches 500°F, remove the skillet from the oven and place it on the stove over high heat for 5 minutes. Lightly coat the steak with oil and season both sides with a large salt and black pepper pinch.
Instantly place the ribeye in the center of the hot skillet. Sear for 30 seconds; don't move the ribeye. Turn the ribeye over, and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.) Turn over the steak with tongs and sear for 30 seconds, then place the skillet straight into the oven for 2 minutes.
Place a pat of herb butter on top of the ribeye, remove the steak from the skillet, cover loosely with foil, and rest for 2 minutes as the butter melts.

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