iron skillet

A wonderful example of a classic dessert!  This will be a hit any place you serve it: potluck bake sale, brunch... or breakfast!

Iron Skillet Pineapple Upside Down Cake

butter

c brown sugar

pineapple

maraschino cherries

c chopped pecans

eggs

c sugar

tsp vanilla extract

c all purpose flour

tsp baking powder

tsp baking soda

tsp salt

cinnamon

tsp nutmeg

buttermilk

This vegan cornbread is so convincing that your non-vegan friends and family won't know the difference! It's easy to make and incredibly delicious!

Skillet Cornbread

flaxseed

water

all-purpose flour

cornmeal

baking powder

salt

soymilk

vegetable or canola oil

sugar

Preheat your oven to 425 degrees F (232 degrees C). Spray a cast-iron skillet with cooking spray (or grease it with vegetable or canola oil). If you don&#39;t have a cast-iron skillet (Though, really, why don&#39;t you? They&#39;re awesome - cheap, heavy, naturally nonstick if you use them enough and take care of them. Go get one.), you can use an 8-inch square baking dish.

Bring the water to a boil in a small saucepan over high heat. Add the flaxseed, reduce to a simmer, and stir for three minutes, until you have a weird, gummy, smooth mass of stuff. It looks kind of gross - don&#39;t worry. Set aside.

Stir together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl.

Add the soymilk, oil, and flaxseed gunk to the dry ingredients. Stir until just combined - don&#39;t over mix.

Put everything in the skillet. Bake for around 20 minutes, until a toothpick inserted in the center comes out clean.

Let the cornbread cool in the pan for a few minutes, then remove it from the pan and let it cool on a wire rack for around ten minutes.

Southern cooking is at its best in this Brown Butter Cornbread cooked in a skillet using fresh corn and sour cream. Make it sweet with something unexpected.  A guaranteed crowd pleaser and great for your summer cook outs or with soup or chili. 

Brown Butter Cornbread

butter (divided)

corn

maple syrup

flour

yellow cornmeal

sour cream (14 ounces)

baking soda

Preheat oven to 375º.

Melt 4 tablespoons of butter over medium-high heat in an iron skillet. Add corn and maple syrup and saute, stirring until slightly tender, about 5 minutes.

In a large bowl, whisk together flour, cornmeal, baking powder and salt.

In a small bowl, whisk together sour cream, egg, sugar and baking soda. Gently fold the wet ingredients into the flour mixture until just combined. Fold in the corn mixture.

In the same skillet, melt 4 tablespoons butter. (make sure all corn kernels have been removed). Cook the butter until it is golden brown. Remove from heat and add batter to the skillet, even out the surface with a spatula.

Bake until the top is golden brown and a toothpick comes out clean, 10-15 minutes.

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Iron Skillet Pineapple Upside Down ...

Skillet Cornbread

Brown Butter Cornbread

Top 3 iron skillet recipes from across the web

The most viewed iron skillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Iron Skillet Pineapple Upside Down ...

Skillet Cornbread

Brown Butter Cornbread

The most viewed iron skillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine