These recipes and photo are courtesy of Amy O'Quinn and her web blog,
Ponderings from Picket Fence Cottage.
"Tonight we had Homemade Vegetable Soup and Golden Cornbread. I made the
soup in my cast-iron Dutch oven, and I baked the cornbread in my 10-inch cast
iron skillet. There's just something about cooking with cast iron that 'does'
something for me - maybe it's the 'old fashioned' appeal or maybe it's because I
know the health benefits. I also like the 'even and total' heating factor. When
cast iron gets hot - it's hot! I use my cast iron
cookware a lot--especially the skillet."
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Check out all of Linda's great
Bread Recipes or your bread making.
Check out lots more
Cast-Iron Cooking Recipes and great
Soup, Stew, and Chili Recipes.
Cottage Vegetable Soup Recipe
Cast-iron Dutch Oven
Yields: serves many
Prep time: 20 min
Cook time: 30 min
1 pound ground beef
2 onions, chopped coarsely
2 (26-ounce) cans Hunts Chunky Vegetable Spaghetti Sauce
1 pound bag frozen mixed vegetables (peas, carrots, beans, corn)
Salt and black pepper to taste
Garlic powder to taste
Italian seasoning to taste
Onion powder to taste
1 cup water (or more)
Cast-iron Dutch Oven or a large soup pot over medium-high heat, brown ground beef and onions; remove
from heat and drain.
Place pot back on the heat and add onions, spaghetti sauce,
potatoes, mixed vegetables, salt, pepper, garlic powder, Italian seasoning, and
onion power; add enough water to make it the consistency you want.
Simmer over low heat until vegetables are tender. NOTE: You may have to add
a little more water during the cooking time.
1/2 cup butter
1 cup white or yellow cornmeal (I use freshly ground cornmeal)
flour (I use freshly ground whole wheat flour)
1/4 cup granulated sugar
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil (I like to use olive oil)
Preheat oven to 425 degrees F. Place oven rack on the middle rack of your oven.
Place butter into a large, heavy ovenproof
frying pan or a
cast-iron skillet (I like to use my 10-inch cast-iron skillet)
in the oven until the butter is melted.
NOTE: Heating the butter in the skillet until it's hot and melted before
adding the batter guarantees a desirable crispness on the outer edges of the
bread. While pan is heating and the butter is melting, prepare your cornbread batter.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, salt, buttermilk, egg, and
vegetable oil until well-blended.
Pour the cornbread batter into the hot, buttery skillet (batter will sizzle), return to the
oven, and bake for 20 to 25 minutes until golden brown and a toothpick inserted into the center will come out clean.
Remove from oven and let cool on a wire rack for approximately 5
minutes. Invert cornbread onto a large plate and cut into wedges.
Makes 6 to 8 cornbread wedges.