Two new skillet recipes in one weekend – and both successes! I don’t remember if this was a wedding gift 27 years ago or a hand-me-down from mom, but it has achieved Legendary Kitchen Workhorse status. It’s perfectly seasoned and don’t you dare soak it in hot water! The first recipe is great for taking to pot-luck suppers or serving up with a bowl of chili. (Who cares if it is 100+ degrees? It’s never too hot for chili! ) The second is a tropical twist on an old-fashioned favorite.
Green-Chili Cheese Cornbread
1 c. cornmeal1/2 c. flour
1/2 t. baking soda
1 t. each baking powder and salt
1/2 t. garlic powder
3 T. melted butter
1/2 c. chopped onion
3 eggs
1 1/2 c. shredded cheddar cheese
1 small can chopped green chiles
1 can (11 oz.) Mexicorn, drained
1 c. milk
Combine dry ingredients first, then add remainder. Pour into an oiled cast-iron skillet that has been preheating at 350. Bake for 40-45 minutes until golden brown.
The second recipe is not as complicated as it seems. It’s a great twist on the traditional upside down cake and the caramel sauce is incredible! (Credit where credit is due: inspired by Stephan Pyles New Tastes from Texas)
Pineapple Macadamia Upside Down Skillet Cake with Orange Caramel Sauce
Cake3/4 c. light brown sugar
4 T. melted butter
1 1/2 c. fresh pineapple, cut in small chunks
3/4 c. chopped macadamia nuts, plus extra for garnishing
Mix together: 1 1/2 c. flour, 2 t. baking powder, 1/4 t. cinnamon, 1/4 t. salt
Cream together: 4 T. butter, 1 c. sugar, 2 eggs, 1 t. vanilla
1/2 c. milk
Preheat oven to 350. Sprinkle brown sugar in a 9” cast-iron skillet. Top with melted butter, pineapple, and nuts. Add sifted dry ingredients to butter/sugar mixture, alternating with milk. Pour into skillet and bake for 40 minutes. Rest for 5 minutes and invert onto plate. Garnish with orange slices and extra macadamia nuts. Serve with orange caramel sauce.
Orange Caramel Sauce
Melt 1 c. sugar in a heavy saucepan over medium heat. Remove from heat and stir in 1/3 c. fresh orange juice and 1/4 c. water. It will sputter so be careful! Whish in 2 T. butter and juice from 1/2 a lemon.
Posts
4 comments:
Both sound yummy....and you're right...never too hot for a good chili.
Both recipes sound delicious, even if a little familiar. I think the skillet was part of your grandmother's collections from various relatives.
I had a taste of BOTH and they were delicious!!! And I have a skillet just like that. It's the ONLY thing I make my cornbread in!!
Suzanne
Thank you so much for writing to me at camp. I can't tell you how many people I read your Jeopardy "Rhymes with Camp" email to! Everyone had fun with it.
Post a Comment