Skillet Meals

The single skillet meal intrigues me because it is practical.  Anyone have some recipes for a guy with more cast iron than is healthy?

Good Morning,

Taking a shot in the dark here, but this seems like the kind of thing the OP might be interested in.

Good find, Geo Dude. It certainly should serve to inspire the OP if nothing else. More than the actual dishes, I think what that site shows is that single-skillet meals are more an approach then a bunch of recipes.

Muleskinner - you can never have too much cast iron (unless you're in a sinking boat, maybe.)

It is not fancy but since my wife sometimes has to work irregular hours and can be hard to feed here is a simple trick.  This works best in a deep cast iron "chicken fryer" with a lid.   Quarter about a pound of washed but unpeeled potatoes.  Add a enough butter/oil to brown them.  Add a whole can of Spam, small canned ham, or corned beef then brown.  Arrange the potatoes on one side and the meat in the middle so that you can add a can of green beans to the other side.  (My wife likes real bacon bits added to the beans.)  Cover and reduce heat to LOW.  You can throw some quartered apples sprinkled with cinnamon/cloves to another side if you like.  This will last for hours for when you just cannot guess when someone will be home to eat but know that they will be hungry. 

I like to fix "healthy" corn bread in a cast iron skillet.  Grease the bottom of your skillet and dust with corn meal since the trick is to remove it cleanly from the skillet.

• 3/4 cup unsweetened applesauce
  
• 3 eggs (free range brown)
  
• 1 cup buttermilk (or just low fat milk)
  
• 1/2 teaspoon baking soda
• 2 cups cornmeal (medium-fine)
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt

Preheat oven to 400F.  Adjust recipe to make a good batter but get it in the oven soon since the sodas and buttermilk seem to react a little.  Bake about 20 minutes or until golden brown and a knife comes out clean.  Loosen the sides with a butter knife to help the bread come out of the skillet cleanly.   When I do not explain that this corn bread is much lower fat people still like it but I am aiming for loving it someday. 

The applesauce replaces the oil/grease in most recipes and does not make the bread overly sweet so that it goes equally well with chili or molasses.  My eaters will not try jalapeno, spicy sausage, or cheese stuffed/topped varieties    They are beginning to take a liking to whole grains (nothing like propaganda on TV to change tastes) so I have been playing with things like flax meal in this recipe. 

Does anyone happen to have a cornbread based "meal" recipe similar to this? 

Tas,