IS BACON HIGH IN IRON RECIPES

Steps:

• Preheat the oven to 450 °. Cook the bacon in a 10-inch cast-iron skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Transfer the bacon to a paper towel–lined plate and wipe the skillet clean. Set the skillet aside. Whisk the cornmeal, flour, baking powder and salt in a large bowl. Whisk the buttermilk, milk and egg in a medium bowl, then whisk in the baking soda. Pour the buttermilk mixture into the cornmeal mixture and stir with a fork until combined. Put 1/4 cup shortening in a small microwave-safe bowl and microwave until melted. Slowly add the melted shortening to the batter, stirring with a spoon until just combined. Fold in the chives, 11/2 cups of the cheddar and all but a few tablespoons of the bacon. Heat the remaining 2 tablespoons shortening in the cast-iron skillet over medium heat until melted. Pour the batter into the hot skillet (it should sizzle) and spread to even out the surface. Sprinkle with the remaining 1/2 cup cheddar and cook, undisturbed, until the edges just begin to set, about 1 minute. Transfer the skillet to the oven and bake until the top is golden brown, the cornbread is cooked through and the edges are crisp, 20 to 25 minutes. Let cool for at least 15 minutes before slicing. Top with chives and the remaining bacon.

Steps:

• Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
• Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.