Cast Iron Skillet Meals


Roasted Plum and Almond Cake
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar
2 eggs
1 1/2 cup buttermilk
1/4 cup melted butter, slightly cooled
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 fresh plums, sliced
Sliced or crushed almonds
Turbinado sugar

Directions: Preheat oven to 375 degrees. Butter and flour a cast iron skillet. Mix together flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl. In a smaller bowl, mix together eggs, buttermilk, and butter. Then add vanilla and almond extract. Add the wet ingredients to the dry ingredients and stir until just combined. Spread into skillet and top with sliced plums, almonds and turbinado sugar. Bake for 30 minutes or until top is golden.


Pumpkin Cornbread
1 cup pumpkin puree
1/4 cup light brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups yellow cornmeal
1 cup all purpose flour
1 tablespoon pure cane sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup (1 stick) unsalted butter, melted and divided
2 cups buttermilk
2 tablespoons honey, warmed (plus extra for drizzling)
salt and pepper to taste

Directions: Preheat oven to 400 degrees. Place three 5 inch cast iron skillets or one 8 inch cast iron skillet (nonstick is fine too) into the oven. Place first 6 ingredients into a small mixing bowl and whisk together. Set aside. In a mixing bowl, whisk together cornmeal, flour, baking powder, and salt. In another bowl whisk together eggs, 1/4 cup butter, buttermilk, and honey. Pour wet mixture into dry mixture and stir until well mixed. Fold in pumpkin mixture. Pour remaining butter into heated skillets and carefully swirl to cover all sides. Pour batter into baking dish and bake for 30 to 35 minutes for the small skillets, or 50 to 55 minutes for the large skillet, or until a toothpick comes out clean when inserted into the center. Remove from oven and drizzle with a small amount of honey. Cool for 10 to 15 minutes. Serve.


Basil Frittata
3 tablespoons olive oil
7 eggs
1/4 lb. ground pork or turkey sausage
1 shallot, thinly sliced
1 cup shredded parmesan cheese
1 garlic clove, minced
2 tablespoons chopped basil
1 1/2 lbs. ripe tomatoes, sliced

Directions: Preheat oven to 350. In an oven-safe skillet, brown sausage over medium heat. Remove from skillet when fully cooked and place skillet back on heat. Add 2 tablespoons of olive oil. In a medium bowl, mix beaten eggs, parmesan, garlic, basil, remaining olive oil and salt to taste (around 1 tablespoon). Add egg mixture to skillet and allow to cook until edges are brown. Arrange tomato and shallot slices on top of the frittata. When edges are set, place skillet in the oven for 12 to 15 minutes or until center is just cooked. Enjoy!

Photos by Lauren Wood



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