2 tablespoons of rendered bacon fat (or 2 tablespoons salted butter)
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups whole buttermilk
1/4 cup unsalted butter, melted
1 large egg
Preheat oven to 425 degrees and place bacon fat in 2 cornbread pans with 7 places for cornbread or a 10-inch skillet. Preheat the cornbread pans while doing the next step.
In a bowl, combine all dry ingredients. In another bowl, combine all wet ingredients. Gradually combine the wet ingredients while stirring in the dry ingredients. The batter should be combined completely.
Add batter to cornbread pans. The batter should sizzle when pouring in. Place in oven and cook for 425 degrees for 20 minutes. You will know it is done when you can stick a toothpick in and it comes out clean. Much like when you check brownies.
Let sit for 5 minutes, serve warm with honey.
Credit: Cast Iron Baking 2016 (page 32)
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27