Want to cook like you're from the South? Grab your cast-iron skillet and grab Southern Living's new cookbook, "1001 Ways to Cook Southern." That includes instructions for cornbread, chicken-and-cornbread casserole, pineapple upside-down cake and 998 other recipes.
Recipe: Skillet cornbread (on this page) Recipe: Chicken-and-cornbread casserole (on this page) Recipe: Skillet pineapple upside-down cake (on this page)Preheat oven to 450 degrees Fahrenheit.
Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings or vegetable oil. Put in oven.
Whisk together buttermilk and egg. Add cornmeal, stirring well. Whisk in baking powder, baking soda and salt. Pour batter into hot skillet.
Bake at 450 degrees Fahrenheit for 15 minutes or until cornbread is golden.
Makes six servings
Preheat oven to 350 degrees Fahrenheit.
Sauté celery and onion in hot oil in a medium skillet over medium-high heat for seven minutes or until vegetables are tender. Set aside.
Combine cornbread and poultry seasoning in a large bowl.
Layer half of cornbread mixture on bottom of a lightly greased 11x7 inch baking dish.
Combine onion mixture, chicken, chicken broth, sour cream, egg, sliced mushrooms, dried crushed red pepper and salt in a bowl. Spoon mixture evenly over top of cornbread mixture in dish.
Top evenly with remaining half of cornbread mixture, and drizzle with melted butter.
Bake, covered, at 350 degrees Fahrenheit for 30 minutes or until bubbly.
Remove from oven and top with cheese.
Bake, uncovered, 10 more minutes or until cheese is golden.
Garnish with fresh parsley, if desired.
Pick up a deli-roasted chicken if you don’t have 3.5 cups of chopped chicken on hand. It yields just enough meat for this recipe.
Makes six servings
Preheat oven to 325 degrees Fahrenheit.
Melt butter in a 9-inch cast-iron skillet.
Spread brown sugar evenly over bottom of skillet.
Drain pineapple, reserving 1/4 cup juice. Set juice aside.
Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring. Then set the skillet aside.
Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.
Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.
Combine flour, salt and baking powder. Add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.
Beat egg whites until stiff peaks form.
Fold egg whites into batter. Spoon batter evenly over pineapple slices.
Bake at 325 degrees Fahrenheit for 45 to 50 minutes.
Cool cake in skillet 30 minutes and then invert cake onto a serving plate.
Serve warm or cold with whipped cream or ice cream, if desired.
Makes eight to 10 servings
© 2012 MSNBC Interactive
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