Cast Iron Meals: With Beverly Granberg

Some of my best recipes “require” a cast iron skillet. You’ve never had a more delicious pineapple upside down cake until you make it in a cast iron skillet. Many people might be amazed that you can find cast iron skillet recipes for baking, but it’s really great for that.

Until I was grown and had cornbread that had been fried in a cast iron skillet, I always had cornbread that was baked in one. A cast iron skillet is wonderful for baking cornbread, biscuits and cakes.

I remember my grandmother cooking up incredible meals using her old cast iron skillet. For breakfast, she might bake the biscuit, fry bacon and eggs and then make gravy in the same pan. One of her cast iron skillet recipes for cornbread that I make to this day doesn’t have measurements, but basically, here it is:

Cast Iron Skillet Cornbread

Preheat oven to 375 degrees.

Pour between 2 and 3 cups of self-rising yellow corn meal into a bowl.

Add one egg.

Add enough buttermilk to make it into a cake-batter consistency.

Stir until well blended.

Preheat your oiled, cast iron skillet in the oven. Pour the cornbread batter into the hot, oiled skillet and bake for about 20 minutes or until lightly browned.

Besides the excellent cooking benefits of cast iron, keep in mind that cast iron skillet recipes yield a very healthy meal because of the iron you receive. Yummy and healthy – what better reasons are there to use cast iron skillet recipes?

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