What’s more comforting than a homemade holiday meal shared with family and friends? That meal cooked in cast iron!
If you love your cast iron cookware as much as we do, then you might already know the yumminess that can come from a cast iron pan. Cast iron holds heat incredibly well, cooks food evenly, and has a natural non-stick surface.
So why not celebrate the fantastic world of cast iron cookery with some scrumptious recipes for the upcoming holiday season? Here are five of our favorite cast iron recipes.
Pecan Caramel Breakfast Cake
Go beyond eggs and bacon with this sweet breakfast cake, perfect for welcoming house guests.
Pan Used: 12″ cast iron skillet
Ingredients
For the cake:
- 4 T. softened butter
- 1/3 C. white sugar
- 1/3 C. light brown sugar
- 2 large eggs
- 1 tsp. vanilla
- Pinch of salt
- 1 1/2 C. all-purpose flour
- 2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2/3 C. buttermilk
For the topping:
- 1 C. light brown sugar
- 3 T. softened butter
- 2 T. honey
- 2 T. light Karo syrup
- 1 C. pecan halves
Instructions
- Heat oven to 350 degrees Fahrenheit. Spray skillet with cooking spray. Beat butter until creamy. Add sugars, beating until fluffy. Add eggs and vanilla; beat until blended.
- In small bowl, combine flour, cinnamon, baking powder, baking soda and pinch of salt. Using mixer on low, slowly mix flour mixture with buttermilk, a little at a time. Wait.
- Melt all topping ingredients except pecans, stirring so it doesn’t burn. When melted, pour in skillet; spread pecans on top of sugar mixture. Pour cake batter over pecans.
- Bake 40 to 50 minutes until toothpick comes out clean. Cool on wire rack 10 to 12 minutes. Invert on serving plate. Pour any leftover caramel over cake. Enjoy!
Notes
Great served with fresh whipped cream.
Keywords: breakfast cake, cast iron recipes, holidays
Pumpkin Cornbread
Cornbread cooked in cast iron is a classic, but have you ever tried PUMPKIN cornbread?
Pan used: 10″ cast iron chicken fryer pan
- Total Time: 45 minutes
- Yield: 8 or 9 servings 1x
Ingredients
- 1 C. cornmeal
- 1/2 C. whole wheat flour
- 1 tsp. salt
- 1/4 tsp. nutmeg
- 1 C. pumpkin
- 1/4 C. oil
- 1/2 C. chopped pecans
- 1/2 C. flour
- 1 T. baking powder
- 1/2 tsp. cinnamon
- 2 eggs
- 2/3 C. brown sugar
- 1 T. molasses
Instructions
Mix the dry ingredients in a large bowl. In a separate bowl, beat the eggs and whisk in the pumpkin, brown sugar, oil and molasses.
Make a well in the dry ingredients; add the liquids and blend the batter with a few quick strokes. Add the chopped nuts. Pour batter into a greased 10″ pan and bake at 400 degrees Fahrenheit for approximately 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Keywords: cornbread, pumpkin, cast iron recipes, holidays
Grandma’s Cozy Chicken
A warm, filling meal is sure to make the holidays cozy.
Pan used: Small, deep cast iron chicken fryer.
- Total Time: 1 hour 45 minutes
- Yield: Makes 4 servings 1x
Ingredients
Ingredients:
- 4 boneless, skinless chicken breast halves
- 2 cans cream of chicken soup
- 1 C. shredded Cheddar cheese
- 2 T. butter or margarine
- 4 small hot baked potatoes
- 1/2 C. milk
- 4 tsp. dried minced onion
- Salt and pepper to taste
Instructions
- Pound or roll chicken breast halves between two sheets of waxed paper until they are thin enough to roll up easily. Peel and mash the potatoes with a fork. Mix in the butter, 1/2 cup of the Cheddar, and the dried minced onion. Add salt and pepper to taste.
- Place one-fourth of the filling onto each chicken breast half and roll up jelly roll style. Secure with wooden toothpicks. Brown the chicken rolls in the cast iron pot which has been sprayed with nonstick cooking spray.
- While chicken rolls are browning, put soup into a small saucepan and add the milk balance of the Cheddar. Heat over medium heat, stirring constantly, until cheese is melted. Pour sauce over the top of chicken in cast iron pot. Cover and bake at 350 degrees Fahrenheit for 1 hour or until chicken is no longer pink inside and juices run clear. Serve hot.
Notes
Use salt judiciously, since canned soup contains a large amount of salt.
- Prep Time: 45 minutes
- Cook Time: 1 hour
Keywords: chicken, cast iron recipes, holidays
Dutch Oven Pot Roast
Tired of turkey? Try a flavorful pot roast instead.
Pan used: 10″ cast iron chicken fryer pan
- Total Time: 4 hours 20 minutes
Ingredients
- 1–5 lb round bone pot roast
- 2 T. shortening
- 1/2 C. apple cider
- 6 potatoes, peeled and quartered
- 1–10 oz pkg. frozen okra or 1/2 lb fresh okra
- 2 tsp. salt
- 1/2 C. barbecue sauce
- 8 carrots, pared and cut in 2″ pieces
- 2 onions, sliced
Instructions
- Rub meat with salt. Melt shortening in Dutch oven; add meat and brown over medium heat, turning once. Reduce heat; pour over barbecue sauce and cider. Cover and simmer on top of range or in 325 degrees Fahrenheit oven for 4 hours.
- Add carrots, potatoes and onions 1 1/2 hours before end of cooking time. Add okra 15 minutes before end of cooking time.
- Prep Time: 20 minutes
- Cook Time: 4 hours
Keywords: pot roast, cast iron recipes, holidays
Farmhouse Razzleberry Crumble
This is the ultimate comfort dessert. Top it off with a scoop of vanilla ice cream and your guests are sure to smile.
Pan used: 5-quart cast iron Dutch oven
- Yield: Serves 10 1x
Ingredients
- Nonfat cooking spray
- 2 C. fresh or frozen raspberries
- 1 C. flour
- 2 tsp. cinnamon
- 1/2 C. rolled oats
- 6 to 8 apples, cored and sliced thin
- 2 T. sugar
- 1/3 C. sugar
- 1/2 C. butter
- 1/4 C. chopped walnuts
Instructions
Spray bottom of Dutch oven; preheat oven to 325 degrees Fahrenheit.
Combine tart apples and raspberries in bowl; toss lightly with sugar. In another mixing bowl, combine flour, remaining sugar, and cinnamon.
Cut in the softened butter with a pastry blender until it resembles crumbs. Butter must be evenly distributed. Stir in oats and walnuts. Spoon fruit mixture into Dutch oven. Scatter the crumbled mixture over the fruit and cover evenly.
Bake covered for 60 to 70 minutes until fruit is soft and tender. Serve warm and top with a scoop of vanilla bean ice cream!
Keywords: dessert, cast iron recipes, holidays
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Sounds yummy. Looking for an old fashioned ginger bread recipe to make in iron skillet.
In the pumpkin cornbread, I’m assuming it doesn’t really ask for 12 cups of chopped pecans. Can you tell me what amount it’s supposed to be?
Hi there, Cheryl! We are sorry for the confusion; it is 1/2 cup of pecans. It is corrected now. Thank you!
The Dutch Oven Pot Roast was delicious!!!
So tender, and the barbeque sauce took the roast “over the top”! I’m making this again tonight, for tomorrow’s after church dinner.
Thank you for sharing this amazing recipe!
Blessings
I wish yall would come up with recipe for diabetics. Stevia instead of sugar and Almond flour or Carb Quick flour in place of regular flour Thank yoh