1/2 cup unsalted butter, softened
3/4 cup sugar
1 teaspoon sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
3/4 teaspoon ground cinnamon, divided
1/4 kosher salt
1/2 teaspoon turbinado sugar
Spray 10″ cast iron skillet with cooking spray and preheat oven to 350 degrees.
In a large bowl, beat butter and 3/4 cup sugar with a mixer at medium speed until light and fluffy. You may need to scrape the sides of the bowl to mix all in. Add vanilla and egg beating to combine well.
In a medium bowl, mix flour, baking soda, cream of tartar and 1/2 teaspoon of cinnamon. Slowly add the mixture to the large bowl. I did 1 spoonful at a time.
Add mixture to cast iron skillet and press it down to fill the entire skillet.
Add remaining sugar and cinnamon into bowl and mix. Then add to top of batter.
Bake for about 25 minutes or until a toothpick comes out clean.
Credit: Taste of the South Cast Iron Magazine (Winter 2017 page 42)
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/