We asked – and you answered. We received over 50 great recipes for our Cast Iron Skillet Recipe Contest. I tell you, it was a tough job, but someone had to do it. Narrowing down the stack of mouthwatering recipes was one of the most difficult projects we’ve tackled in months. After an inner-staff taste-test and vote, three recipes emerged as the clear winners. However, even if these three don’t sound delicious (and we’re not sure how that could be…), we plan to publish the other 50 recipes in a future post, so watch for it! For now, read on…we promise you’ll be getting hungry very soon!
And the FIRST-PRIZE WINNER is…
Mexican Casserole – Harriet Engle
Harriet will receive a $100 Lehman’s gift card. Congratulations, Harriet!
Here’s my recipe, passed down from my mom (who still does it better than I do!!)
| 2 pkgs Jiffy cornbread mix |
2 eggs |
| ²⁄3 cup milk |
1 can cream style corn |
| 1½ lbs hamburger |
1 pkg taco seasoning |
| Water as needed for taco seasoning |
8 oz shredded cheese |
In a bowl, mix the cornbread as directed with the milk and eggs; add the cream corn, set aside. In a 12″ skillet, brown the hamburger. Drain the grease, then add the taco seasoning and water, simmer for 10 minutes. Remove the meat from the skillet. Pour half of the cornbread into the skillet, spread the meat and cheese on top. Finish with the other half of the cornbread mix. Bake at 350°F for 50 minutes, serve with taco sauce. If you have your own cornbread recipe or taco seasoning recipe, go right ahead and use them. This is a quick tasty dinner that also freezes well. If your skillet isn’t big enough, you can do this in a dutch oven or 13″ x 9″ cake pan, too.
The Runner-up!
Iron Skillet Fiesta Chicken – Jannine Fisk
Jannine will receive a $25 Lehman’s gift card. Congratulations, Jannine!
| 4 Tbsp. olive oil, divided |
2 lb. boneless, skinless chicken breasts, cut into cubes |
| 1 tsp. salt |
½ tsp. black pepper |
| 1 large green pepper, cut into strips |
1 large red pepper, cut into strips |
| 1 large yellow pepper, cut into strips |
1 large yellow onion, cut into strips |
| 1 packet (1.25 oz.) taco seasoning (such as Old El Paso brand) |
2 boxes (8.5 oz. each) corn muffin mix (such as Jiffy brand) |
| 2 large eggs, slightly beaten |
½ cup milk |
| 2 Tbsp. chopped fresh cilantro, plus more for garnish |
1 small jalepeno pepper, seeded and finely chopped |
| 2 cups shredded cheddar cheese, divided |
Preheat the oven to 375° F. In a large cast-iron skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add the chicken breast and season with the salt and pepper. Cook until golden brown on all sides, 6 – 8 minutes. Remove chicken from pan and set aside. Add remaining 2 Tbsp. of olive oil to the cast-iron skillet and set back over medium heat. Add the green, red and yellow bell pepper strips and the onion strips and cook for 5 – 7 minutes or until softened. Add the reserved browned chicken back into the skillet and stir in the taco seasoning. Mix well and turn off the heat. In a large bowl, combine the corn muffin mix, eggs, milk, fresh cilantro, jalepeno pepper and 1 cup of the shredded cheddar cheese. Mix until just combined, then spread the mixture evenly over the chicken, peppers and onions in the skillet. Sprinkle the remaining 1 cup of cheddar cheese over the top of the batter. Bake in the preheated oven for 30 minutes or until the cornbread is golden brown. Garnish with additional fresh cilantro, if desired. Serve warm and enjoy!
And finally … A Very Honorable Mention:
Apple Gingerbread Skillet Cake – Mary Marlowe Leverette
Mary receives the deep admiration of our taste buds and bellies from tasting this rich, spongy, sweet gem of a cake. Thank you, Mary!
| Topping |
| 4 tablespoons butter |
¼ cup brown sugar |
| 4 tablespoons molasses |
½ cup chopped pecans |
| 3 medium apples, peeled, cored and sliced very thinly |
|
| Gingerbread |
| ½ cup sugar |
½ cup butter |
| 1 egg |
1 cup molasses |
| 1½ teaspoon baking soda |
1 teaspoon ground ginger |
| ½ teaspoon cloves |
½ teaspoon salt |
| 2½ cups plain flour |
1 cup hot water |
Heat oven to 350° F. In a 12-inch cast iron skillet, melt 4 tablespoons butter to begin the topping mixture. Stir in brown sugar, molasses and pecans. Evenly layer apples over the sugar mixture. To make gingerbread, cream butter and sugar and add egg. Add molasses. Stir together dry ingredients and slowly add to molasses mixture. Add hot water and mix well. Pour batter on top of apples. Bake for 30 to 40 minutes or until gingerbread springs back lightly when pressed with a finger. Remove skillet from oven and invert onto a heatproof serving plate. Serve warm or cold. Very good with sweetened whipped cream or vanilla ice cream. Serves 8.
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