Cast Iron Cornbread

I make this in a cast iron dutch oven. It can be made in an 8 x 8 brownie pan as well.

This is my original recipe.

Ingredients:

2 tbsp butter, softened
1/2 c milk
1/2 c sour cream
1/3 c sugar
1/2 c mashed potatoes (leftovers work perfect)
1/2 tsp salt
3 tsp baking powder
1 c yellow cornmeal
1 c all purpose flour

Directions:

  1. Preaheat oven to 425 F. PLACE CAST IRON DUTCH OVEN INTO OVEN WHILE IT IS PREHEATING.
  2. Mix wet ingredients in kitchenaid.
  3. Mix dry ingredients in other bowl.
  4. Add dry ingredients to wet ingredients in kitchenaid. Mix well.
  5. Take cast iron out of oven. Add 2 tsp of butter and swirl around until bottom of pan is coated.
  6. Add batter to cast iron.
  7. Bake (without lid!) for 30 min.
  8. Cool, cut and enjoy!

Note: If you make potato soup and have leftovers, you can use that as well, or corn soup or mushroom soup. Adjust the milk content downward to compensate for the liquidity of the soup. Cornbread batter has the consistency of thick pancake batter.

Optional: Chop a jalapeno into the batter if you like your cornbread spicy.

 

Grilled Pizza Dough

Bobby Flay’s Grilled Pizza Dough Recipe
(this links to a VIDEO of how to make the pizza dough)

NOTE: I previously tried Martha Stewart’s Grilled Pizza Dough Recipe. It is a DISASTER do NOT make it. EVER.

MAKES 2 14 inch pizza crusts

INGREDIENTS:

3 1/2 to 4 cups bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast (2.5 tbsp)
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

DIRECTIONS:

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

LET RISE 1 HOUR: Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

LET RISE 10 MINUTES: Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.


FREEZING THE DOUGH FOR FUTURE USE:

Make a triple batch and freeze them in freezer bags.

Coat in olive oil before putting in freezer bag and make sure you get all of the air out.

Allow 12 hours in fridge to thaw before using.


USE FOR LEFTOVER DOUGH:

If you happen to have any dough leftover, form into rolls, and bake at 350 F till golden brown. Dip in olive oil. Sooooo good!


USING THE DOUGH TO MAKE PIZZA 1:

Use a pizza stone or cast iron pan and pre bake the crust for about 7 mins at 350 then crank the oven up to 425, add your toppings, and bake at 425 for about 10 mins or until golden and the toppings are bubbling!

Also: shape into breadsticks or pesto sticks.


USING THE DOUGH TO MAKE PIZZA 2:

Wow, made this pizza crust for my family of five. Substituted regular all purpose flour for bread flour, used one teaspoon sea salt instead of kosher salt, but made as directed. I then coated my pizza pans with olive oil and corn meal, hand pressed the dough for the pizzas, topped with homemade marinara sauce, lots of cheese and various toppings, baked at 500 degrees for 10 minutes, best pizza ever! (also, as I am not a fan of marinara like my family, i brushed the top of the crust with olive oil and put an insanely thin layer of sauce, was just perfect for a non-sauce lover 🙂 )


VARIATIONS:

Add spices to the crust, like garlic, parsley, italian herbs you may like, all to taste.

Cast Iron No Knead Bread

From the New York Times, Sullivan Street Bakery

Cast Iron No Knead Bread

INGREDIENTS

3 cups all-purpose or bread flour, more for dusting
3/4 – 1 teaspoon active dry yeast (or 1/4 tsp instant yeast)
1 1/4 – 1 1/2 teaspoons salt
1 1/2 c – 1 5/8 c warm water
Cornmeal or wheat bran as needed

DIRECTIONS

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap.

RISE 12-18 HOURS: Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.

RISE 2 HOURS: Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

PREHEAT CAST IRON: At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. (No need to butter or oil the pot).

When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

BAKE 30 MIN WITH LID: Cover with lid and bake 30 minutes.

BAKE 15-30 MIN WITHOUT LID [Most reviewers say it takes 20 min without the lid until the bread is done]: Remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.

Cool on a rack.

NOTES: BEST BREAD EVER!!!!!!!!!!  SOOOOOOOOO EASY TO MAKE! PROFESSIONAL LOOKING LIKE YOU WOULDN’T BELIEVE!! AMAZING!! NEXT STEP: TRY ALL THE VARIATIONS!!

VARIATIONS:

1) Add 3/4 c chopped fresh rosemary to dough.

2) Add 3/4 c shredded cheddar cheese to dough.

3) Add 3/4 c raisins and 2 tsp cinnamon to dough.

4) Add 1/2 c chopped garlic to dough.

5) Add 1/4 c molasses to dough.

6) Add 1/2 c dried cranberries, 1/2 c walnuts, 1/4 c brown sugar, zest of one orange to dough.

7) Add 1/2 c shredded cheese, 1/4 c chopped green onions to dough.

8) Replace 1 c all purpose flour with 1 c almond flour, add 1/4 c cocoa powder, 1/2 c brown sugar to dough.

9) Add 3/4 c chopped fresh basil to dough.

10) Add 1/2 c chocolate chips, 1/2 c shredded coconut and/or nuts, 1/4 c brown sugar.

11) Add 3/4 c chopped fresh olives to dough.

12) Add 3/4 c chopped fresh sun dried tomatoes to dough.

13) Add 3/4 c chopped marinated green peppers to dough.

14) Add 3/4 c caramelized onions to dough.

15) Add 1/4 c honey, 1 tbsp cinnamon to dough.

16) Add 1/2 c chopped pecans, 1/2 c dried cherries to dough.

17) Add 1 c fresh grated Parmesan cheese, 2/3 c chopped olives to dough.

18) Add 1/2 c oats to dough to dough.

19) Replace 3/4 c of all purpose flour with 3/4 c rye flour, add 1 1/2 tsp caraway seeds to dough.

20) Add 1/2 c chopped walnuts, 3/4 c chopped onions to dough 1/4 c chopped coriander and basil.  Increase lidless bake time to 25 minutes. NOTE: DELICIOUS, MAKE OFTEN! CRUNCHY OUTSIDE, SOFT INSIDE. AMAZING.

Cast Iron Walnut Onion Bread 1 Cast Iron Walnut Onion Bread 2 Cast Iron Walnut Onion Bread 3 Cast Iron Walnut Onion Bread 4

21) Replace 3/4 c of all purpose flour with 3/4 c rye flour, add 1/2 c chopped pecans, 1/2 c raisins, 1 tsp cinnamon to dough.

22) Add 1 c shredded cheddar cheese, 1/2 c chopped jalapenos/green chilies to dough.

Cast Iron Popovers (aka Yorkshire Pudding)

Recipe for the Nordic Ware grande pan (makes one panful, six big popovers):

Popovers 1

INGREDIENTS:

1 cup milk
2 eggs
1 cup flour
1/4 tsp salt

DIRECTIONS:

1. Mix up above while preheating oven to 450 F. Let sit.

2. Pour 1-2 cm vegetable oil into popover cups. Put popover pan into oven to heat up.

3. Divide batter into cups evenly. Be neat, if the batter gets on the side, the popovers won’t rise well.

4. Bake 15 min at 450 F, then 15 min at 350 F.

5. Take out of oven, and take out of pans IMMEDIATELY or they will get soggy.

6. Stab popovers with knife to let out steam.

7. ENJOY!!

HALF RECIPE FOR SMALL SIX CUP POPOVER PAN

For a small, 6-cup popover pan (or three 6oz pyrex custard cups), you need:

  • ½ cup whole milk
  • 1 large egg
  • ½ cup unbleached white flour (preferably with the germ)
  • 1/8 tsp salt

I make it in a 2-cup pyrex measuring cup. Preheat the oven to 450°F. While that’s happening, pour ½ cup of milk into the measuring cup and crack in one egg. Beat that with a wire wisk. Add the salt and beat some more. Measure out ½ cup of flour and dump that in. Wisk it together until it’s smooth, then as soon as it’s smooth (no lumps) stop mixing. Don’t overmix it. Let the batter sit while the oven continues to preheat.

If you’re using cast iron rather than pyrex, rub flaxseed oil into the popover cups. At some advanced point when the pan is excruciatingly well seasoned this won’t be necessary, but for now it’s necessary to keep the popovers from sticking and it also serves to add seasoning to the pan. When the oven is preheated, put the popover pan into the oven to heat empty for five minutes. Your popovers will pop higher if the pan is preheated. You do this with oil rather than butter because the butter will burn.

When the hot pan comes out of the oven, put a tiny dab of butter in the bottom of each cup. This further ensures nonstickiness, adds seasoning to the pan, and adds flavor to the popovers. Then pour the batter into the cups – filling only about halfway. Don’t overfill the cups or they won’t pop sufficiently

Put the pan back in the oven, this time with the batter, and set your timer for 15 minutes. At the end of 15 minutes, lower the oven temperature to 350°F (do not open the oven!) and continue baking for another 15 minutes. (If you’re making them in 6oz pyrex cups, bake for 20 minutes at 350°F rather than 15 minutes.)

As soon as they’re out of the oven, pull them out of the pan (they should slide right out), put them on a cooling rack, and stab them with a small knife to release the steam inside so they don’t get soggy.

Jamie Oliver’s Popovers

NOTES: I am going to tell you something. These popovers are so easy to make and so delicious that I am actually investing a specialty product – a Nordic Ware Grande Popover Pan (cast aluminum, max temp 450 F, proper spacing, good reviews). These are great to serve for breakfast, for lunch, for dinner, with sweet foods, with savory foods, with all foods, with no food. They look SOOOO impressive, and take next to NOOOO effort.

Popovers 2

Cast Iron Cooking … A Few Thoughts

Need a cast iron for basically baking and breakfast? And sometimes dinner? And maybe no meats?

Buy the Lodge L8CF3 Covered Cast Iron Chicken Fryer, Black, 3 quart, from Amazon.com. It’s $35 INCLUDING the lid right now. It’s cheaper than the dutch oven and the skillet, and the shape is much more useful.

Season the pan with these instructions: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

http://www.jocooks.com/bakery/breads/crusty-bread/

http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-cornbread.htm

http://www.webring.org/l/rd?ring=recipe;id=71;url=http%3A%2F%2Fpapadutch%2Ehome%2Ecomcast%2Enet%2F~papadutch%2Fdutch-oven-recipes%2Ehtm

The key to dutch oven cooking seems to be making sure the dutch oven has been heated for 30 min or so before using, then adding ingredients.

http://amandascookin.com/brownies-in-cast-iron-skillet/ (Lots of links to other cast iron sites from her blog)

http://noe847.blogspot.com/2010/04/twd-swedish-visiting-cake.html

http://www.101cookbooks.com/archives/mark-bittmans-autumn-millet-bake-recipe.html

https://robincooksveg.wordpress.com/2010/02/13/the-magic-pan-that-vegetarians-must-have/

http://www.amazon.com/Cast-Cooking-Vegetarians-Joanna-Pruess/dp/1629143243

http://www.reddit.com/r/EatCheapAndHealthy/comments/39njeq/vegetarian_cast_iron_skillet_recipes/

http://www.ahappycamper.com/products/dorecipes/breakfast/basic-dutch-oven-omelet.html

http://www.justapinch.com/recipes/side/other-side-dish/fannie-farmers-rich-corn-cake.html

http://thesweethome.com/reviews/best-dutch-oven/

Cast Iron KAF Compromise Cornbread

This cornbread is a rare compromise between Southern and Northern cornbreads: it’s “just right,” as far as the amount of sugar. It’s tender and moist, with a balanced corn flavor. While delicious just as it is, this recipe can also accommodate all kinds of personal touches. Feel free to add some cheese, green onions, corn kernels, jalapeno peppers, cooked sausage, or any combination of these suggestions. The combined volume of your add-ins should be a maximum of 1 cup.

Our guarantee: This cornbread will bake up light and tender, not dry, and have a moist crumb.

INGREDIENTS:

1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 3/4 teaspoon salt, to taste
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled*
1 large egg

*For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.

DIRECTIONS:

Preheat the oven to 375°F. Lightly grease a 9″ square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.

1) In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.

3) In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you’re using it), and egg.

4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.

5) Spread the batter into the prepared pan, or scoop into the muffin tin.

6) Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.

7) Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Tips from our bakers:

Add-ins will increase the baking time by 5 minutes.

Don’t over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.

If you decide to add creamed corn, decrease the milk in the recipe by 1/3 cup.

If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.

Want to make mini loaves? Use three 3 1/4″ x 5 3/4″ x 2 1/4″ mini loaf pans. Use 1/3 (1 cup) of the batter per pan. Bake in a preheated 375°F oven for 23 to 25 minutes. When done, the loaves will be golden brown on top, firm to the touch, and a tester inserted in the middle will come out clean.

Cornbread isn’t just an accompaniment to chili anymore. It can be dressed up to go with most any dish. Stir in any of these extra ingredients, or experiment with some of your own.

VARIATIONS:

Corn and Scallion
1/2 cup (2 ounces) fresh/cooked or frozen/thawed corn kernels
1/2 cup (about 1 1/2 ounces) chopped scallions (3 or 4 scallions, white and green part)

Cranberry-Walnut
1/2 cup (2 1/2 ounces) dried cranberries
1/2 cup (2 ounces) chopped walnuts

Cast Iron Tarte Tartin

http://www.bonappetit.com/recipe/vanilla-bean-tarte-tatin

SERVINGS: 8

INGREDIENTS:

5 Pink Lady or other crisp apples (about 2 lb.), peeled (GRANNY SMITH!)
½ cup sugar
½ vanilla bean, split lengthwise
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
⅛ teaspoon kosher salt
1 sheet frozen puff pastry (one 14-oz. package or half of a 17.3-oz. package), thawed
All-purpose flour (for surface)

DIRECTIONS:

Preheat oven to 425°. Cut apples as close to core as possible into three lobes; set aside. Scatter half of sugar in a heavy 9” skillet and scrape in vanilla seeds; discard pod. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize, 6–8 minutes (if using a cast-iron skillet, test the color of the caramel by spooning some onto a white plate. It should be pale amber). Add remaining sugar and cook until all sugar is dissolved and has taken on a deep amber color.

Stir in butter, vinegar, and salt. Place apples cut side down in skillet and cook until they start giving up some of their juices and shrink slightly, 5–8 minutes. Carefully turn apples over and scoot them together so they overlap slightly. (The apples will shrink more as they bake, so they need to be tightly packed from the beginning.) Remove from heat.

Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut into a round that will fit snugly and flush inside skillet. Drape puff pastry over apples and transfer skillet to oven.

Bake until pastry is puffed and starting to brown in spots, 20–25 minutes. Reduce heat to 350° and bake until apples are tender and pastry is golden brown and cooked all the way through, 20–25 minutes longer. Let rest 5 minutes before inverting onto a platter.

Recipe by Alison Roman