National Cornbread Festival

Brunch in Your Lodge Cast Iron

Welcome to all of the National Cornbread Festival attendees. It was our pleasure to bring these brunch recipes to you on the festival stage this year and know you'll enjoy making them in your cast iron. Thank you to Chef Tamie Cook for sharing the stage with me - I hope you had as much fun watching as we did sharing. Cheers!

Rachel’s Very Beginner’s Cream Biscuits           Makes 12 to 16 (2-inch) biscuits

2 1⁄4 cups self-rising flour, divided

1 1⁄4 cups heavy cream, divided

Salted butter, softened or melted, for finishing

Preheat oven to 450 degrees. 

Fork-sift or whisk 2 cups of the flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1⁄4 cup. Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of cream, reserving 1/4 cream, into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.

Lightly sprinkle a board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle the top of the dough lightly with flour. With floured hands, fold the dough in half and pat it into a 1⁄3- to 1⁄2-inch-thick round, using a little additional flour only if needed. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough into a 1⁄2-inch-thick round. Brush off any visible flour from the top. For each biscuit, dip a 2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.

Using a metal spatula if necessary, move the biscuits to a seasoned 10 1/2-inch cast iron skillet. Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the top of the biscuits with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

*If your biscuits didn’t brown enough, brown them lightly —watching carefully!—under the broiler.

 

Sweet Potato Hash                                      Courtesy Chef Tamie Cook


Serves 4
2 tablespoons olive oil, divided
1 medium onion, diced
1 poblano pepper, diced
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1# sweet potatoes, cut into 1/4-inch dice
2 cloves garlic, minced
1 tablespoon harissa paste
2 green onions, chopped
1 tablespoon finely chopped parsley

Add 1 tablespoon of the olive oil to a 10-inch cast iron skillet and set over medium heat until oil shimmers. Add onions, peppers, salt and smoked paprika and toss to combine. Cook, stirring frequently, 4 to 5 minutes or until onions are translucent. Add the sweet potatoes, garlic and harissa and remaining 1 tablespoon of olive oil. Toss to combine and cook 10 to 12 minutes or until potatoes are tender. Sprinkle with green onions and
parsley.

Spring Frittata                                                         Makes 1 ( 12 - inch) Frittata

3 spring onions

1/2 pound asparagus stems

3 ounces Swiss chard

2 tablespoons olive oil

10 large eggs

1/4 cup heavy cream or half and half

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 ounces crumbled goat cheese

Heat oven to 375 degrees.

Remove root ends of spring onions and a couple of inches off of the top ends and discard those. Thinly slice the white and light greens parts. Thinly slice the dark green part and reserve for topping finished frittata.

Cut off woody ends of asparagus and discard. Cut remaining asparagus into 1-inch pieces. Cut out stems of the Swiss chard leaves and thinly slice. Roughly chop leaves.

Heat a 12-inch cast iron skillet over medium heat. When hot, add oil and when shimmering, add white and light green spring onion slices. Stir 30 seconds and add asparagus and Swiss chard stems. Cook until asparagus and chard stems are tender, about 5 to 6 minutes. Stir in chard leaves and cook 2 to 3 minutes, until chard gives up water and the water evaporates, stirring occasionally.

Meanwhile, beat eggs with a wire whisk in a large mixing bowl. Whisk in cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. When chard is ready, pour eggs over cooked vegetables. Stir a minute to distribute vegetables evenly. Sprinkle with crumbled goat cheese. As eggs begin to set, reduce the heat to low, and slip the edge of a spatula under the edge of the frittata to allow uncooked egg to escape under the cooked eggs. Cook about 3 minutes.

Move skillet to the hot oven and bake about 10 minutes, until eggs are fully set.

Remove skillet from oven. Run a spatula around the edge of the frittata to loosen, and invert onto a serving platter if desired. Sprinkle with reserved spring onion slices and parsley. If frittata sticks - no worries! Just flip it back into the skillet, top as directed, and serve slices from there.

Cast Iron Cornmeal Baby                                          Courtesy Chef Tamie Cook

Serves 4

3 tablespoons unsalted butter, melted and divided

1/2 cup whole milk, room temperature

2 large eggs, room temperature

1/2 cup all-purpose flour

3 tablespoons sugar, plus extra for serving

2 tablespoons cornmeal

1/2 teaspoon kosher salt

Lemon wedges

Preheat oven to 375∞F.  

Place two tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven.  Set the remaining tablespoon of melted butter aside to cool slightly.  Wait 10 minutes before assembling the other ingredients.

Place the milk, eggs, flour, sugar, cornmeal, salt and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet.  Bake on the middle rack of the oven for 30-35 minutes or until the edges are puffed and brown.  Sprinkle with additional sugar and serve with lemon wedges for squeezing.

 

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