I’ve wanted a cast iron skillet since I can remember. My mom had multiple, and she always cooked in them. I grew up thinking it was a necessity in the kitchen. So I started looking into them. This lead to a lot of apprehension. They’re scary!
Fast forward a bit, and I found one at a local discount store for $15! It was a Lodge too, which is awesome because it’s USA made!! Score. So, needless to say I scooped it up. Then brought my new baby home…and set it on a shelf for six months.
Everyday I would see it and sigh. I didn’t know what to make, was afraid to clean it wrong. So it sat, and sat…
Then, I needed something to blog about. Yes, seriously. So I took it down, and stared at it. Then I sat down and googled recipes. I came up with two that intrigued me. One on potatoes and one for corn bread. Now, if you know me at all, you know I don’t actually use recipes. I just look at them and get an idea, then I do whatever I feel like. This has only backfired on me a few times, so obviously I have not learned me lesson.
First, the potatoes…
2 tbsp of butter
1 small onion
garlic to taste (I had some leftover, roasted from an earlier meal)
2 lbs fingerling potatoes
pepper to taste
I put the butter, onions and garlic in first and cooked those until brown. Then I threw in the potatoes. Cooked about 20 minutes, until tender. It’s very simple, but it came out awesome and I couldn’t be happier with my first cast iron dish!
Next, the corn bread…
For this one, I used Bob’s Red Mill Cornbread mix. I followed the recipie on the back, the only thing I did before was to put the skillet in the oven with about half a stick of butter. When the butter is melted and the pan is nice and hot, you pour the cornbread mix in and bake.
If I were to do this one again, I’d either get a different mix, or add sour cream and a can of corn. The mix itself was rather dry.
I must say, I”m no longer intimidated, in fact…I think I might be addicted 🙂