Skillet Corn Bake

3 15-oz. cans whole kernel corn, drained well (reserve 1/2 c. for garnish)

1/4 c. unsalted butter

2 t. fresh thyme leaves or 1/2 c. thinly sliced green onion

3/4 c. all-purpose flour

2 t. baking powder

1 t. kosher salt 

1/4 t. ground black pepper

1/8 - 1/4 t. cayenne pepper

6 eggs, lightly beaten

2 c. chicken broth or chicken stock

1 c. sour cream

Garnishes: corn kernels, minced fresh chives or chopped green onions, cooked and crumbled bacon, sliced jalapeno peppers, and/or shredded white cheddar cheese 

Cast-iron skillet directions: 

Heat oven to 400°F.  

Heat a 12-inch cast iron or other deep, 12-inch oven-safe skillet over medium-high heat until hot. Set aside 1/2 c. corn for garnish. Add remaining corn, butter, and thyme to skillet; cook 5 minutes, stirring occasionally.

While corn cooks, whisk together flour, baking powder, salt, pepper, and cayenne pepper in a large bowl; add eggs, broth, and sour cream, and stir until smooth. Pour evenly over corn in skillet.

Transfer skillet to oven and bake 35 to 40 minutes until edges are puffed and golden and center is set but slightly wobbly (a knife inserted in center should come out clean). Let cool 5 minutes before garnishing.

9 x 13" baking dish directions:

Heat oven to 400°F. Coat a 9 x 13" baking dish (3-qt.) with non-stick cooking spray. Set aside 1/2 c. corn for garnish; sprinkle remaining corn evenly over bottom of dish.

Stir together flour, baking powder, thyme, salt, pepper, and cayenne pepper in a large bowl. Melt the butter and add to flour mixture with eggs, broth, and sour cream; whisk until smooth. Pour evenly over corn.

Bake 40 to 45 minutes until edges are puffed and golden and center is set but slightly wobbly (a knife inserted in center should come out clean).  Let cool 5 minutes before garnishing.

Serves 12.

Adapted from DelMonte.com.

Baked Tortellini Alfredo with Mushrooms

1/4 c. unsalted butter

1 8-oz. package cremini mushrooms, sliced (about 4 c.)

2 garlic cloves, minced

1 c. heavy whipping cream

1/2 c. whole milk

1/2 t. kosher salt

1/4 t. black pepper

1/4 t. ground nutmeg

8 oz. Parmesan cheese, finely shredded, divided

2 8-oz. packages refrigerated three-cheese tortellini, cooked per package directions

2 T. chopped fresh flat-leaf parsley

Preheat oven to broil with rack 8" from heat. 

Melt butter in a 10" oven-proof (cast-iron) skillet over medium. Add mushrooms in an even layer and cook, undisturbed, for 4 minutes. Stir and continue cooking, stirring occasionally, until golden brown, another 4 minutes. Stir in garlic. Cook, stirring constantly, until fragrant, about 1 minute.

Stir in cream and milk and bring to a simmer over medium, stirring occasionally. Cook, stirring often, until slightly thickened, about 8 minutes. Stir in salt, pepper, nutmeg, and 1-3/4 c. of the Parmesan cheese, until smooth.

Stir in the cooked tortellini until coated. Sprinkle with remaining 1/4 c. Parmesan. Broil in preheated oven until sauce is bubbly and cheese is light golden brown, 3-5 minutes. Sprinkle with parsley.

Serves 4.

Adapted from Southern Living magazine, October 2020, p. 118. 

Cornbread with Lemon-Thyme Butter

3 T. canola oil
1 c. stone-ground cornmeal
1 c. all-purpose flour
2 T. granulated sugar
2 T. baking powder
1 t. kosher salt
2 large eggs
1-1/4 c. whole milk
2 T. unsalted butter, melted

1 c. unsalted butter, softened
1-1/2 t. lemon zest
1 T. fresh lemon juice
1 t. fresh thyme leaves
1 t. kosher salt

Preheat oven to 425 degrees. Grease a 10" cast-iron skillet with oil. Place skillet in preheated oven until hot, about 5 minutes.

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk together eggs, milk, and melted butter in a separate bowl, then add to the cornmeal mixture, stirring just until combined. Carefully pour the batter into the hot skillet.

Bake in preheated oven until golden brown, 15-20 minutes. Cool to room temperature in skillet, about 30 minutes.

While cornbread is cooling, stir together butter, lemon zest, lemon juice, thyme, and salt. Serve with cornbread.

Serves 8.

Adapted from Southern Living magazine, Feb. 2017, p. 114.     

Grits & Greens with Brown Butter Hot Sauce

3-1/4 c. whole milk
1 c. uncooked stone-ground grits
2 T. salted butter, divided
2-1/2 t. salt, divided
1 lb. fresh turnip greens or other hearty winter greens
2 T. olive oil
4 cloves garlic, minced
1/4 t. crushed red pepper
4 oz. Parmigiano-Reggiano cheese, grated (about 1 c.)
1 c. vegetable stock
1 t. freshly ground black pepper

Hot Sauce:
4 T. salted butter
2 T. fresh lemon juice (about 1 lemon)
1 T. hot sauce (such as Tabasco)
1/4 t. salt

Stir together milk and grits in a double boiler. Using a small wire-mesh strainer, skim any hulls that float to the top. Cook over medium-high heat, whisking often to ensure grits don't stick to sides and bottom of pan, until the milk is completely absorbed and grits are thickened and tender, 25 to 40 minutes. Stir in 1 T. butter and 1-1/2 t. salt. Remove from heat.

Preheat oven to 400 degrees. Cut and discard tough ends from greens; slice stems and leaves into 1-1/2" pieces. Heat oil and remaining 1 T. butter in a 12" cast-iron skillet until butter melts. Add garlic and cook, stirring occasionally, just until garlic starts to sizzle. (Do not brown or burn garlic.) Add greens, red pepper, and remaining 1 t. salt. Using tongs, toss greens until they are just wilted. Add greens mixture and any accumulated liquid to grits in double boiler. Add cheese, stock, and black pepper; stir to combine.

Spoon grits mixture back into skillet (do not wipe skillet clean). Bake uncovered until set, about 30 minutes.

Meanwhile, prepare the hot sauce: Melt butter in an 8" skillet over medium until it starts to foam and turn slightly brown. Stir butter to distribute evenly on the bottom of skillet, and cook, undisturbed, until butter browns and smells nutty. Stir in lemon juice, hot sauce, and salt. Cook undisturbed until bubbly, about 15 seconds. Spoon over baked grits.

Serves 4.

Adapted from Southern Living magazine, Dec. 2016, p. 172.  

Kale & Goat Cheese Frittata

1 T. extra-virgin olive oil
1 medium yellow onion, chopped
4 c. chopped curly kale
10 large eggs
1/2 c. whole milk
2 T. Dijon mustard
1-1/4 t. kosher salt
1/2 t. black pepper
4 oz. goat cheese, crumbled
1 T. fresh dill

Preheat oven to 400 degrees with the rack in the upper third of the oven.

Heat the olive oil in a 10" ovenproof non-stick (cast iron) skillet over medium-high heat. Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium.

Whisk together the eggs, milk, mustard, salt, and pepper in a large bowl. Pour over the vegetables in the skillet. Cook until the edges are just beginning to set, about 1 minute. Top evenly with the cheese. Bake in oven until set, 15-20 minutes. Top with the dill before serving.

Serves 4.

Adapted from Real Simple magazine, Oct. 2016, p. 172.

Berry Cobbler with Pecan Sandie Streusel

1-3/4 c. plus 5 T. all-purpose flour, divided
2/3 c. granulated sugar, divided
3/4 t. kosher salt, divided
1/2 c. plus 2 T. cold salted butter, diced, divided
1-1/4 c. lightly toasted chopped pecans
1/2 c. heavy cream
1-1/2 t. vanilla extract, divided
2 c. fresh blackberries
2 c. fresh blueberries
2 c. fresh raspberries
2 c. fresh strawberries, halved
2 t. lemon zest
1/4 t. ground nutmeg
1 T. turbinado sugar

Whisk together 1-3/4 c. of the flour, 1/3 c. of the granulated sugar, and 1/2 t. of the salt in a medium bowl. Using a pastry blender, cut 1/2 c. of the butter into flour mixture until well blended and mixture resembles peas. Stir in toasted pecans.

Stir together cream and 1/2 t. of the vanilla in a small bowl; add cream mixture to flour mixture, stirring with a fork until mixture is combined but still crumbly. Chill until ready to use.

Preheat oven to 400 degrees. Gently toss together blackberries, blueberries, raspberries, strawberries, lemon zest, nutmeg, and remaining 5 T. flour, 1/3 c. granulated sugar, 2 T. butter, 1 t. vanilla extract, and 1/4 t. salt in a large bowl. Transfer to a lightly greased 10" cast iron skillet. Place skillet in an aluminum foil lined rimmed baking sheet.

Bake berry mixture in preheated oven until bubbly around the edges, 20-22 minutes. Remove from oven. Crumble chilled streusel over hot filling. Sprinkle with turbinado sugar. Return to oven and bake until golden, 25-28 minutes more. Serve warm.

Serves 8.

Adapted from Southern Living magazine, July 2016, p. 100.   

Apple-Cinnamon Dutch Baby

1 large Gala apple, peeled and sliced
1 T. granulated sugar
3 T. butter, divided
2 large eggs
1/2 c. fat-free or low fat milk
1/2 c. all-purpose flour, sifted
1/2 t. ground cinnamon
1/4 t. table salt
1/4 t. ground nutmeg
1 c. sour cream
1/2 c. firmly packed light brown sugar
1 to 4 T. apple cider or orange juice
Garnish: powdered sugar

Preheat oven to 450 degrees. Heat a 10" cast iron skillet over medium-high heat 5 minutes. Toss together apple slices and sugar in a small bowl. Melt 1 T. butter in skillet. Add apples, and saute 3-5 minutes or until tender. Remove apples from skillet and wipe skillet clean.

Whisk together eggs and milk in a medium bowl. Whisk in flour, cinnamon, salt, and nutmeg. Melt remaining 2 T. butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.

Bake at 450 degrees for about 20 minutes or until pancake is golden and puffed.

Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider, 1 T. at a time, until desired consistency is reached. Serve with hot pancake, sprinkled with powdered sugar.

Makes 6 servings.

Southern Living magazine, October 2014, p. 100.  

Potato Cake with Tart Apples and Jarlsberg

1/4 cup olive oil
8 medium potatoes (about 3 pounds), peeled and thinly sliced*
2 medium Granny Smith apples, cored, quartered, and thinly sliced*
1 medium onion, thinly sliced
1/2 cup chopped fresh parsley, plus more for garnish
1-1/4 tsp. salt
1/2 tsp. freshly ground pepper
3/4 cup finely grated Jarlsberg
Butter, for greasing foil

Preheat oven to 425 degrees F. Coat inside of a 12-inch cast-iron skillet with olive oil; set aside.

In a large bowl, toss together potatoes, apples, onion, parsley, salt and pepper. Spread half the potato mixture in skillet, scatter with cheese, then top with remaining potato mixture. Cover with a piece of lightly buttered foil and bake for 40 minutes.

Remove foil and continue to bake until potatoes are tender and top is lightly browned, about 20 more minutes. Increase oven to broil and cook until top begins to crisp, about 2 minutes. Sprinkle with parsley. Cool slightly before serving.

8 servings.

*To get potatoes and apples wafer-thin, slice them with a mandolin, [handheld version is okay].

From Country Living magazine, Mar. 2010, p. 111.

Cheddar-Tarragon Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2-1/2 tsp. baking powder
1/2 tsp. salt
3 T. sugar
1 stick unsalted butter
1 cup buttermilk
2 large eggs
4 ounces sharp Cheddar, grated
1 tsp. chopped fresh tarragon

Preheat oven to 425 degrees. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.

Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.

Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.

Serves 6.

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