SMALL SKILLET RECIPES

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CAST IRON SKILLET BUTTERMILK CORNBREAD RECIPE | ALLRECIPES



Cast Iron Skillet Buttermilk Cornbread Recipe | Allrecipes image

This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.

Provided by Dannielle Randall

Categories     Cornbread

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 10-inch round

Number Of Ingredients 12

1 cup white cornmeal
½ cup yellow cornmeal
½ cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 tablespoons lard
2 tablespoons vegetable oil
1 large egg
1 teaspoon butter, or as needed
1 pinch paprika
1 pinch kosher salt

Steps:

  • Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
  • Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
  • Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
  • Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
  • Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

Nutrition Facts : Calories 201.7 calories, CarbohydrateContent 26.7 g, CholesterolContent 28.9 mg, FatContent 8.8 g, FiberContent 1.7 g, ProteinContent 4.5 g, SaturatedFatContent 2.6 g, SodiumContent 635.1 mg, SugarContent 1.8 g

SKILLET APPLE CAKE - HOW TO MAKE IRON SKILLET APPLE CAKE



Skillet Apple Cake - How to Make Iron Skillet Apple Cake image

Grab some Granny Smith (or other tart) apples and make this easy iron skillet apple cake. This is a rustic, lumpy, imperfect cake—which is my favorite kind!

Provided by Ree Drummond

Categories     Christmas    date night    baking    comfort food    dessert    fruit    main dish    snack

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8-10 servings

Number Of Ingredients 14

1

stick unsalted butter

3/4 c.

granulated sugar

4

whole granny smith apples, cored, halved and each half cut into six equal pieces

1

stick butter, softened

2/3 c.

granulated sugar

1 1/2 tsp.

vanilla extract

2

large eggs

1/2 c.

sour cream, room temperature

1 1/2 c.

all-purpose flour

1 1/2 tsp.

baking powder

1 tsp.

salt

1/2 tsp.

ground cinnamon

1

granny smith apple, peeled, cored and chopped finely

Vanilla ice cream, for serving

Steps:

  • Preheat oven to 375 F. For the apple topping: In a 9 to 10-inch skillet, melt the butter over low heat. Add  sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter, about 10 minutes.  In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Mix in the vanilla and eggs. Add the sour cream and mix well. In a bowl, mix the flour, baking powder, salt, and cinnamon. Stir together then gradually add the flour mixture into the creamed butter mixture until just combined. Gently stir in the chopped apple. Remove the skillet from the heat. Spoon the batter over the top, then spread gently so the batter is evenly distributed. Place on a sheet tray lined with foil and bake for 25 -30 minutes, or until cake is golden brown and bubbly. Allow the cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect---it’ll taste perfect! Serve warm with vanilla ice cream.

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