Now You’re Cooking In Cast Iron!

4 Sep

This is  my grandmother’s recipe–I tweaked it just a little, but it is almost as good as hers.

I saw a recent post on Facebook from a friend who had received an email invite to buy a personalized cast iron skillet. Now I can’t say that folks need to have a personalized one unless you count as personal the skillet that may have been in your family for years. Everyone needs this kitchen essential. Cast iron skillets maintain their heat, are long-lasting, and pre-seasoned or well-seasoned skillets are non-stick. They also can boost iron in the food that is cooked in them.  And most importantly they are versatile –you can cook foods from A-Z in these skillets.

As an enthusiast spreading the gospel of cast-iron, ChowChow & Soul™ is hosting a giveaway for a Lodge 10-inch  Cast Iron Skillet or the Cast Iron Skillet +Cookbook Package. You may enter the Giveaway by:

(1) Signing up for the ChowChow & Soul™ mailing list and (2) completing a brief What’s Cooking survey. Click links.

And here is one  of my favorite recipes that I make in my cast iron skillet.

Gonga’s Golden Fried Corn

3 slices bacon

6 cups fresh corn kernels (about 7 ears)

1 small garlic clove, minced

2/3 cup milk

1/4 cup cornmeal

1 tablespoon granulated sugar

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground pepper

In 10-inch cast iron skillet, cook bacon until crisp.  Remove bacon to drain and set aside; reserve drippings in skillet.  Add corn and garlic to hot skillet; cook over medium-high heat stirring occasionally 5 to 7 minutes or until kernels begin to brown.  Reduce heat to medium; stir in milk and combined remaining ingredients. Continue cooking, 15 to 20 minutes or until desired doneness, stirring occasionally and scraping bottom of skillet to loosen brown bits. Remove from heat and top with crumbled bacon, if desired. YIELD:  8 to 10 servings

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