What are some of your favorite cast iron skillet recipes?

first one that came to mind

Mexican Cornbread

Ingredients:
• 1 1/2 cups cornmeal
• 1 cup canned cream-style corn
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 eggs, beaten
• 1 Tb baking powder
• 1 tsp salt
• 1 tsp sugar
• 2 jalapeno peppers, seeded and minced
• 1/4 cup finely chopped onion
• 1 cup shredded sharp Cheddar cheese

Directions:
Combine all ingredients in a large bowl. Pour into a greased 10-inch cast-iron skillet. Bake at 450 degrees for 30 minutes or until done.

This is a starting point but I usually double the jalapenos and increase the cheese by 50% and then back out some moisture from the buttermilk a little until the texture is right.

Sometimes I'll brown some ground chorizo to mix it in.

On weekend mornings I like making frittatas. You can use whatever ingredients you like, brown some breakfast sausage or Italian sausage and throw it in there and use whatever cheese you like, but these are basic instruction on how to cook it.

Ingredients:
8 Large Eggs
1/2 cup whole milk
salt and pepper
1/4 finely diced bacon
1 small onion diced
2 cups diced red or orange bell peppers
1 (5 oz pack) baby spinach
4 oz's goat cheese

Preparation:
Heat oven to 375 degrees
In a medium bowl, beat eggs, milk, salt and pepper, til smooth and set aside.

Render the bacon in a cast iron pan, until browned.

To the bacon, add onion, bell peppers and stir until onions are translucent. Add the spinach, a handful at a time, stirring until spinach is wilted.

Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on the top and put the pan in the oven.

Bake until the top is golden brown and the eggs are set. The eggs shouldn't jiggle when you shake the pan. cool on a rack for 10 minutes before serving.

This is a recipe for Five Cheese Baked Spaghetti. You can modify ingredients, add chicken, crumbled or sliced Italian Sausage or whatever, to fit your preference.

You'll also quickly learn the beauty of frying bacon in your cast iron skillet, leaving the bacon grease in the pan and frying eggs in the bacon grease. There's nothing better in the morning.

Fried bologna is also great in a cast iron skillet, scrambled eggs.. all that. Just don't wash the skillet in hot soapy water. Rinse it under hot water, scrape it with a steel wool pad and put it on the stove on a medium fire til it's dry.

My mom makes awesome biscuits in a cast iron skillet. I'll get her recipe and post it.

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first one that came to mind Mexican Cornbread

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Old man taught me this little trick he used when making cornbread.

He'd take bacon grease, enough to cover the bottom and sides with a nice coat and a couple more tablespoons so it accumulated on the bottom of his black iron skillet and heat it up until it smoked. Then he'd pour his cornbread batter into the skillet and pop it in the oven to finish cooking. The bottom had a nice crispy textured crust that way.

I do this every time I make cornbread now.

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Just don't wash the skillet in hot soapy water

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scrape it with a steel wool pad

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The steel wool is gonna do more damage to the seasoning than dish soap will. The dish soap thing isn't accurate anymore - only applied in the old days when it contained lye

Came out great. The sear on cast iron is unmatched for indoor cooking, and that brown butter.

I used rosemary and whole garlic in the pan during basting. Seasoned heavily with cracked black pepper and coarse salt. I'll try it with Thyme next time!

What spice rub do you use? Homemade? Prudhommes?

That is a LOT of cheese.