Cast-iron cooking has made a comeback with these easy and delicious recipes from Modern Cast Iron by Ashley L. Jones! With the help of Jones, both new and returning cooks will be able to rival even grandma’s cooking.
Keep reading to discover exciting desserts such as a skillet cookie and a Peach Dutch Baby, layered nachos, and even the perfect eggplant parmesan recipe!
Peach Dutch Baby
- 1/2 Tbsp. olive oil (for the pan)
- 3 eggs
- 1/2 cup milk or cream
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/8 tsp. cinnamon or more to taste
- 2 Tbsp. butter, melted
- 1 15-oz. can sliced peaches in heavy syrup
- Powdered sugar and Cool Whip for serving
1. Preheat oven to 425°F. Rub oil into a large skillet.
2. Hand-mix eggs, milk, and vanilla until smooth. Stir in flour, salt, cinnamon, and butter, until blended. Pour batter into the pan. Arrange the peach slices on top. (If the pieces are large, you may want to cut them in half first.)
3. Bake for 15 minutes. Then lower the temperature to 325°F and cook for an additional 5-10 minutes. Do not open the oven door while cooking, as this can cause the Dutch baby to deflate.
4. Remove from oven and sprinkle with powdered sugar. Serve immediately with butter and a dollop of Cool Whip. Leftovers (if there are any) are great the next day.
- 1/2 lb. ground beef
- 1/4 onion, chopped
- 1 packet of taco seasoning
- 2 cups shredded cheese (Monterey Jack, sharp cheddar, or a mixture)
- 1 bag tortilla chips (flour or corn)
- 1 jalapeño, sliced
- 1 small tomato, chopped
- 2 scallions, chopped
- Fresh salsa and sour cream for serving
1. Preheat the oven to 400°F.
2. Place a large skillet over medium heat. Brown beef with the onion and taco seasoning until done. Turn off the heat and drain any excess grease.
3. Scoop out the beef and place in a bowl. Mix in 1 cup of shredded cheese.
4. Add a layer of tortilla chips to the hot skillet. Then spoon on a layer of the beef and cheese mixture. Add one or two more layers, alternating between tortilla chips and the beef and cheese mixture. Top with a layer of shredded cheese and jalapeños.
5. Bake the nachos for 10-15 minutes, until the cheese melts and begins to brown.
6. Top with fresh tomatoes and scallions. Serve in the pan with sides of fresh salsa, sour cream, and extra cheese.
- 1-2 Tbsp. avocado oil (or another oil with a high smoke point)
- 2 egg whites
- 3/4 cup bread crumbs
- 1 large eggplant, sliced into medallions 1/2-inch thick
- Seasoning to taste (Italian seasoning, salt)
- 1 jar marinara sauce
- Parmesan cheese, shredded
1. Preheat the oven to 400°F. Place a large skillet over medium-high heat and add the oil.
2. Place egg whites and bread crumbs in separate bowls. Season each slice of eggplant on both sides. Dip the eggplant in the egg whites and then the bread crumbs.
3. Place the eggplant slices in the hot skillet and panfry for 3-4 minutes or until the bottoms are golden brown.
4. Flip the eggplant over, and spoon a dollop of marinara sauce onto each slice. Be careful not to pour the sauce onto the skillet or it will burn. Top each slice with Parmesan cheese.
5. Place the skillet in the oven, and bake for 5-7 minutes or until cheese is melted. Serve hot with pasta.
Skillet Cookie Cake
- 12 Tbsp. unsalted butter, melted
- 1/2 cup sugar
- 3/4 cup packed dark brown sugar
- 1 tsp. salt
- 2 tsp. vanilla
- 2 eggs
- 1 3/4 cup all-purpose flour
- 1/2 tsp. baking soda
- 1 cup chocolate chips
- 1 cup pecans, chopped (optional)
- 1/2 Tbsp. oil (for the pan)
1. Preheat the oven to 375°F. Place a large skillet in the oven to preheat.
2. Pour melted butter into a bowl. Add the sugars, salt, and vanilla, and whisk together. Add the eggs and whisk again until the mixture is smooth.
3. In a separate bowl, mix together the flour and baking soda. Add the flour mixture to the butter mixture, and stir until combined. Then stir the chocolate chips and nuts.
4. Remove the skillet from the oven, and rub oil into it using tongs and paper towels. Pour batter into the hot skillet, using a spatula to even it out.
5. Bake the cookie for about 20 minutes or until edges are golden brown. Let the skillet sit for 15 minutes. Serve warm in the skillet with vanilla ice cream.
Cast iron’s popularity faded in the ’70s—replaced by chemically processed cookware—but today’s cooks are reigniting a passion for wholesome cast-iron-cooked meals. Ashley L. Jones is an author, blogger, and teacher, but she prefers the title of Big Sister. Here, she not only instructs readers about cast-iron cookware but also inspires them to cook simple, wholesome foods and to gather with family around the table. A comprehensive guide to all things cast iron and home-style cookin’, Modern Cast Iron offers a new way for cooks to spice up the kitchen using all-natural tools and ingredients.