It is good to be back home.

     Over the course of the last 8 months, I have been absent from posting on Cast Iron Jim. My absence was by no means intentional, I have simply had to answer the call to duty. The majority of the time absent was spent at sea answering my Nation's calling. Unfortunately, my at sea duties prevented me from using the internet with any regularity so I chose to simply be absent for the time being.
     One of the most frequent topics sailors discuss while at sea "enjoying" the food purchased from the lowest bidder made to last for dozens of years tasting of whatever that food stuff was packaged within is well... food. By now it is well known to my fellow sailors, that I one of my favorite addictions hobbies is collecting, restoring and using cast iron. As a result I was often queried by other sailors on how to use cast iron when cooking. This is a completely reasonable, and often repeated topic that I have experienced.
     Cooking in cast iron is actually not that difficult, and when done correctly actually does make a very durable non-stick surface. Cast iron can be used to cook just about anything. Something I learned early on is that homemade corn bread using cast iron is one of the simplest and most rewarding meal items that can be cooked in cast iron. I often advise folks to cook lots of corn bread in their cast iron to assist in developing seasoning on new cast iron. The following is the corn bread recipe I developed early on to assist in seasoning cast iron. Remember the trick to successful baking of bread in cast iron is to heat the pan first, before pouring the batter into the pan. You can also find this recipe and more information located at www.castironjim.com

Jim's Traditional Cast Iron Cornbread

This recipe makes enough batter to cook in a No. 8 Skillet. You might have to double the batch to season a bigger skillet. I don't recommend halving the batch for a smaller skillet. Simply make a second cornbread when the first is done. Remember to always oil and heat the cast iron pan in the oven before adding the batter.

2 Tbs. Coconut oil

2 C. White or Yellow Cornmeal
½ C. flour, (whole wheat if your prefer) sifted
1 tsp. baking powder
1 tsp. salt
2 C. buttermilk (milk)
1 egg, lightly beaten

Butter and Honey to taste

1. Set oven to 450°F. Cover a No. 8 cast iron skillet with an even coat of coconut oil. Put the skillet in oven until set temperature reached. 

2. Mix together then and set aside the dry ingredients. 

3. Whisk together egg and buttermilk.

4. Mix the egg and buttermilk with dry ingredients, adding wet to dry, until just combined. 

5. Carefully remove skillet from oven, pour hot oil into batter, and stir to mix. Pour batter into skillet, return to oven and bake for 20 minutes. 

6. Cornbread should be browned on top, and pulling away from sides of skillet. A toothpick stuck in the center should come out clean. 

7. Remove and allow to cool a few minutes before turning out onto a plate for slicing. 

8. Serve with butter or honey.

Enjoy! And until next time Cast Iron Jim out!