Everyone should have at least one cast iron frying pan in
their cupboard. Cast iron has so many
uses and isn’t just for frying chicken.
I’m not sure exactly who used the first cast iron skillet, but I think
it’s associated with the south and southern cooking.
You can use this type of skillet for defrosting meat and
other things. A cat iron pan becomes
smooth (seasoned) from lots of use and then things never stick. You can place it in the oven and not have to
worry about burning or melting the handles.
It’s virtually indestructible and is one of those things that get better
with age.
Besides main dishes, you can bake cornbread or cakes. Here’s an easy cake recipe.
Blueberry Muffin Skillet Cake
Ingredients:
8 T. unsalted butter
1/3 cup of milk
1 large egg, plus 1 large egg yolk
1 t. vanilla
Zest of I lemon, divided
1 ½ cups all-purpose flour
3/4 cup of sugar
1 ½ t. baking powder
3/4 t. salt
2 cups of fresh blueberries
For the topping:
3 T. cold unsalted butter, cut into pieces
½ cup of all-purpose flour
¼ cup of sugar
Preparation:
Preheat the oven to 350°F
Place the butter in a 9 or 10-inch cast iron skillet and
heat over medium until the butter lightly browns. Remove the skillet from the heat and pour the
batter into a dish to cool.
In a large measuring cup, whisk together the milk, egg,
yolk, and vanilla until combined. Set
aside.
In a mixing bowl, whisk half of the lemon zest with the
flour, sugar, baking powder and salt.
Add the milk mixture and browned butter.
Gently stir together until just combined. Don’t over mix; a few streaks of flour are
okay. Fold in the blueberries and scrape
the mixture into the cast iron skillet you used to brown the butter.
Make the topping:
Use your fingers to combine the butter, flour, remaining
lemon zest and sugar until crumbly.
Sprinkle over the top of the batter.
Bake in the center of the oven for 30-35 minutes or until a wooden skewer
or toothpick inserted into the center of the cake comes out clean. Cool on a rack for about 15 minutes before
slicing and serving. May be stored at
room temperature up to two days in an airtight container
Approx time: 45 minutes
Yield: One 9-inch cake
