Left Over cornbread was made in the Skillet

Heavy Metal

In the past month or so, the iron cookware collection has expanded. Some are gifts from my family (brother-in-law, grandmother, Senior Management) and some are things I’ve purchased with gift cards. With a Birthday around Christmas time, it makes for a lot of heavy metal.

Here is a list of the new items:

  • A corn bread pan in the shape of little corns
  • A Red enameled pennini maker
  • A 10″ skillet
  • A biscuit pan
  • A cast Iron trivet

There are two recipes that I must share.  The first is for the cornbread you see pictured below & the second is for the Pineapple Upside down cake.

The Cornbread recipe is actually a Martha Stewart Recipe.  See it here.

Pineapple Upside Down Cake

The cake is the recipe that is in the Lodge DO cooking 101 book that comes with DOs……

1/2 cup butter
1 cup brown sugar
1 (20 oz) can pineapple slices
Juice from pineapple and enough water to make 1 1/4 cups
maraschino cherries
1 yellow cake mix
3 eggs

Melt butter in DO. Sprinkle with brown sugar. Place pineapple slices over brown sugar. There should be room for 7-8 slices. Place a cherry in the center of each slice. In a medium bowl, combine cake mix, eggs and reserved juice and water. Stir for 2 minutes. Spoon over pineapple slices. Place over 6 coals with 18 on lid. Cook at 350 for 25-30 mins. When done, place serving plate inverted over DO and carefully flip the oven. Remove oven and replace any pineapple that may have stuck.

Here are some pictures of the new additions.

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