Recipes

1) Preheat oven to 375°F

2) In medium mixing bowl, combine crawfish, Cajun seasoning, garlic powder, and cayenne pepper.

3) In separate large mixing bowl, combine onion, bell pepper, jalapeno pepper, pimentos, cream style corn, eggs, oil, cheese, and Martha White cornbread mix. After blended, add crawfish mixture and combine well.

4) Oil 10” Lodge Cast Iron Skillet. Slowly fill skillet with combined ingredients.

5) Bake at 375°F for 50-60 minutes until brown on top and cornbread pulls away from sides of skillet.

6) Remove and let rest for 20 minutes.

7) In a Lodge 2 qt. Dutch oven, brown sausage and crawfish on medium high heat for about 4 minutes.

8) Remove and drain on paper towel. This mixture will be used on top of cornbread.

9) Wipe out majority of grease in Dutch oven then sauté butter, garlic, and parsley for 2 minutes on medium heat.

10) Whisk in heavy cream and Cajun seasoning over medium heat to reduce for 8-10 minutes. Stir often until sauce thickens.

11) Add lemon zest and lemon juice, stir in grated parmesan cheese until desired thickness is reached.

Finish by plating a slice of Cromwell’s Cajun Crawfish Cornbread Casserole, top with browned sausage and crawfish, then drizzle Cajun Cream Sauce over serving. Garnish with parsley.

Serves 6-8 Time: 1 ½ hours. Difficulty: Easy

FOR CORNBREAD:

1. Preheat oven to 425 degrees.

2. Roughly chop bacon and fry in 10.25 inch Lodge Cast Iron Skillet until crisp (about 5 minutes). Set aside on paper towel lined plate.

3. Pour off all but 1 teaspoon of the bacon grease into a large bowl.

4. Whisk the eggs, then add them, the sour cream and creamed corn to the bowl with the bacon grease and mix together until thoroughly incorporated.

5. Add the cheddar cheese & pickled jalapeño peppers and mix thoroughly to combine.

6. Chop bacon finer and add to the mix.

7. Add the remaining dry ingredients and mix until thoroughly incorporated.

8. Using a pastry brush, distribute the bacon grease that’s left in the cast iron skillet up the sides, as well as the bottom and sides of the cake pan.

9. Fill the cast iron skillet with the corn muffin batter and press the cake pan 3/4 of the way down into the corn muffin mix. Then fill the cake pan with the beans (to keep it weighed down).

10. Place in the center of the oven and bake 15 minutes.

11. Remove the pie pan and cook an additional 15 minutes, or until edges are beautifully browned.

12. Remove from the oven and if the pie pan had lifted a bit, not leaving enough room for all the filling, don’t worry. Simply spoon out some of the center until the depression is about 2/3 of the way through the cornbread.

FOR FILLING:

1. While the bacon for the cornbread is cooking, rub chicken with olive oil, 1 teaspoon salt, ½ teaspoon pepper & 1 tablespoon minced garlic, and bake in the pre-heated 425 degree oven for 20-30 minutes or until juices run clear and chicken is 165 degrees on a meat thermometer. Allow to rest 5 minutes, then chop roughly and set aside.

2. While chicken and cornbread cook, use the second 10.25 inch Lodge Cast Iron Skillet to cook the remaining bacon until almost crisp.

3. Remove all but about 1 teaspoon of bacon and set aside.

4. Cook that teaspoon of bacon another minute of so until crisp. Set aside

5. Thinly slice the carrots, mushrooms and onions and add to the rendered bacon fat in the skillet. Cook over medium heat until softened (about 5 minutes). Add 2 tablespoons minced garlic and continue to cook 2 more minutes.

6. Deglaze the skillet with chicken stock, scraping up any browned bits on the bottom of the skillet.

7. Add the 1/2 and 1/2 and bring to a boil.

8. Stir in remaining salt, remaining pepper, nutmeg and hot sauce.

9. Make a slurry out of the cornstarch and water and add to the pan. Bring to a boil to allow the sauce to thicken.

10. Fold in the chicken, chewy bacon, tarragon and peas.

11. Bring up to a simmer to heat the chicken and bacon through.

TO ASSEMBLE:

1. Pour filling into cornbread and sprinkle with the reserved crisp bacon and chives.

2. Cut into 6 evenly sized slices and enjoy!

To make cornbread:

Preheat oven to 400 F. Spray a LODGE SEASONED CAST IRON ROUND 10 inch skillet with nonstick cooking spray. In a large bowl, stir together cornbread mix, eggs, cream-style corn, and half and half until well combined. Pour batter into cast iron skillet. Bake about 13-15 minutes or until toothpick inserted in center comes out clean. Let cool about 10 minutes. Cover skillet with upside down plate; invert. Let cornbread fall onto plate.

To make chimichurri: In a small food processor, add cilantro and parsley. Process until very finely chopped. Transfer to a medium glass bowl. Add oil, lime juice, garlic, red pepper flakes, and salt; stir until well combined. Cover; set aside.

To make black beans: Heat oil in a LODGE SEASONED CAST IRON ROUND 10 inch skillet over medium heat. Add onions and cook until translucent and fragrant, about 3-4 minutes; stir in garlic, cumin, and smoked paprika. Cook about 1 minute to meld flavors. Stir in black beans (with liquid in can). Reduce heat; cook until liquid has reduced and beans have thickened slightly. Add salt to taste.

To make Cubano pork: Heat oil in a LODGE SEASONED CAST IRON ROUND 10 inch skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes. Stir in garlic; cook about 1 minute. Stir in pork, cumin, oregano leaves, pimientos, and lime juice. Cook, stirring occasionally, until heated through and flavors meld, about 5-6 minutes. (While cooking pork, add olive oil as needed to keep slightly moist). Add salt to taste.

To assemble: Carefully slice inverted cornbread in half, to make a top and bottom layer. Remove top layer onto a sheet of wax paper or plate; set aside.

On the cornbread bottom layer, top with about half of the pork, covering surface to about ½ inch from the edge. Top with about half of the chimichurri sauce, remaining pork, remaining chimichurri sauce, black beans, and sweet plantains. Carefully close with cornbread top.

Cut cornbread pie into 6 equal-size wedges.

Toss greens with olive oil. Top wedges with greens; sprinkle with cheese. In a small bowl, stir together guava, chili-garlic sauce, and lime juice. Drizzle over wedges.

If desired, garnish with lime wedges. Serve immediately. Makes 6 servings.

Cook’s tips: *Fry 10-12 thin slices sweet, ripe plantains (plantains should be almost completely black) in a cast iron skillet in very hot oil. Transfer to a paper-lined plate to drain. For easy prep, purchase frozen sweet plantains. Bake or cook according to package directions. **Guava preserves can be found in ethnic aisle in most supermarkets. If unavailable, use apricot preserves.

1.) Grease 3, 6-muffin pans (Lodge Cast Iron Muffin Pan). In the bottom of a wide casserole dish (Lodge 3.6 Quart Enameled Cast Iron Covered Casserole) crumple aluminum foil into supports to hold the muffin pan elevated off the bottom of the dish. Add ½ inch of water to the dish for steaming later.

2.) In a small bowl combine radishes with ¼ cup rice wine vinegar, juice of one lime, and 1 Tbs honey. Cover and set aside.

3.) Cut pork belly into ½ inch cubes (cutting while the pork is cold makes this easier). Add pork belly to a cold, medium sized Lodge Cast Iron Skillet and cook over medium heat until the pork is rendered and starts to crisp (10-15 min). Drain excess rendered pork fat. While cooking, mix hoisin sauce, oyster sauce, soy sauce, 2 Tbs honey, 1 Tbs rice wine vinegar, water, gochujang, ground ginger, garlic powder, and cinnamon in a medium bowl.

4.) Add sauce mixture to cooked, rendered pork belly and continue cooking over medium-low heat until the sauce thickens (about 15 min). Turn off heat and add scallions with some reserved for garnish.

5.) While sauce is thickening, combine Martha White® Buttermilk Cornbread & Muffin Mix, milk, and eggs. Mix until smooth (more mixing than traditional cornbread will develop the texture more closely resembling a bao bun). Let sit 10 min to hydrate the cornbread mix.

6.) Bring the water in the casserole dish to a simmer over medium low heat. Divide the cornbread mix between 18 muffins, about half full. Add a rounded tablespoon of pork mixture to the center of each muffin. Working with one muffin pan at a time (and with oven mitts!), place the pan onto the aluminum foil supports and cover the casserole dish. Steam for 10min. Open the lid away from you and remove the muffin pan. Add more water if needed and repeat with the other muffin pans. Allow to cool for 10 min and turn muffins out onto a wire rack.

7.) Serve muffins with pickled radishes and reserved scallions for garnish. Enjoy!

Fried Duck:

1. Fill 14 inch Lodge Cast Iron skillet with 48 ounces canola oil. Attach deep fry thermometer to edge of skillet. Begin heating at medium temp to get oil to 325-350 and hold there for 5 minutes before adding duck.

2. With sharp knife remove the skin from duck breast and discard. Slice duck breasts into 1 inch cubes.

3. In a medium bowl and using a whisk combine buttermilk, ½ cup sriracha sauce and 2 tablespoons cornstarch. Add duck.

4. On a small baking sheet combine 3 cups Martha White Country Cornbread mix and 1 tablespoon Chinese 5 spice using a flat whisk.

5. Remove duck from liquid a few at a time, place in cornbread mix, then place in heated skillet. Arrange in a clockwise direction starting at 12:00 to help remember which duck went in the oil first. If the oil temperature starts to drop to less than 325 cease adding duck and finish existing duck. With the first cubes in the oil set timer to 4 minutes. Turn the duck over with spider strainer in the same direction starting at 12:00 close to halfway through in the given 4 minutes. Remove duck to a baking sheet lined with paper towels after 4 minutes. After the first round of duck cubes is removed from the oil begin the next batch as the temp stabilizes between 325 and 350.

Napa Cabbage with Spicy Garlic Sauce:

1. In a bowl combine garlic, scallions, soy sauce, sesame oil, water, red pepper flakes, and sugar.

2. Heat a Lodge 14 inch cast iron skillet with 3 tablespoons vegetable oil to 225-250 degrees on infrared thermometer. Add sliced Napa cabbage, sprinkle with 1 tablespoon salt.

3. Using tongs to stir, cook until the cabbage is just wilted, 5-8 minutes.

4. Remove from skillet to a large bowl and pour the dressing over the cabbage and toss gently until combined.

Bang Bang Sauce: Combine Mayonnaise, sriracha, honey in a bowl and whisk until smooth. Pour into a squirt bottle.

Building the dish: Arrange a cup or more of Napa cabbage with spicy garlic dressing in an individual shallow bowl. Top with cubes of duck. Drizzle with bang bang sauce. Top with slices of Serrano peppers, 1 slice per cube of duck. After drying curly scallions place a mound on top.

6 servings

Make the tahini sauce:

Combine the garlic, lemon juice, and water in a tall, narrow cup. Using an immersion blender, puree until the garlic is completely broken down and the mixture is frothy. Add the roasted red pepper, salt, sugar, and paprika and puree until smooth. With the blender running, gradually add the tahini and blend until the sauce is thick and creamy. Adjust seasoning with salt and lemon juice to taste. Cover and reserve.

Make the patties:

Reserve about ¼ of the chickpeas and place the remaining chickpeas in a food processor work bowl. Add the onion, parsley, garlic, cumin, coriander, and cayenne. Process until the mixture is combined but not pureed. Add the cornbread mix and pulse until it is nearly, but not entirely, combined. Turn the mixture into a bowl. Roughly chop the reserved chickpeas and stir into the cornbread mixture just until the remaining cornbread mix is incorporated.

Pour oil into a 12-inch Lodge cast iron pan to come halfway up the side and heat the oil to 350º. Scoop out ¼ c. of the mixture and form into patties about 2-inches across. Roll each patty in sesame seeds, patting lightly to adhere. Fry the patties, turning once, until very well browned, about 5 minutes total. Remove from oil and let drain on a rack.

Make the pita wedges:

Preheat oven to 350º. Place pita wedges on a baking sheet and brush with olive oil. Sprinkle with za'atar. Bake 5 – 7 minutes, until the pita is warm.

To serve: Line a place with salad greens, top with falafel patties, and drizzle with tahini sauce. Place a small dot of harissa on each patty. Serve hot, accompanied by pita wedges.

Serves 4

Preheat oven to 400 degrees. Place the jalapenos in the oven and cook until charred on all sides; transfer to a bowl and cover.

When cool enough to handle, remove the skins and seeds from the jalapenos. Place jalapenos in bowl of small food processor; add the lime juice, cilantro, orange juice, olive oil and salt then process until smooth.

In a large Lodge cast iron skillet or casserole dish (I used the Lodge 3.6 quart enameled cast iron casserole), heat 1 tablespoon of oil in the casserole dish over medium heat; stir in the shrimp and cook until opaque and cooked through. Transfer shrimp to a large bowl and toss with avocado, onion, tomatoes, cilantro and salt. Toss the shrimp mixture with the jalapeno sauce.

Melt the butter in the same Lodge cast iron skillet or casserole over medium heat (no need to clean out). Add the corn to the casserole and cook for 1 minute.

Stir in the cornbread mixes, heavy cream, eggs and 1 cup of the cheese until well combined. Fold in the 1/2 cup of sour cream then top with the remaining cheese. Bake for 40 minutes.

While still hot, top the casserole with the guacamole shrimp. Spoon onto serving plates and garnish, if desired with sour cream, lime wedges and fresh cilantro.

Makes 6 servings

1. Heat oven to broil setting. In a small bowl, toss tomatoes with 2 tablespoons olive oil and 1 teaspoon salt. Place on a 11.5-inch Lodge Rectangular Cast Iron Griddle and broil until tomatoes are lightly charred; remove from oven and let cool. Reduce oven temperature to lowest setting for warming. (Note: If griddle is newer or not yet well seasoned, line with foil to protect from the acidity of the tomatoes).

2. In the bowl of a food processor fitted with a metal blade, combine the charred tomatoes, walnuts, anchovy paste, garlic, lemon juice and zest, black and red peppers, cheese, basil, and remaining 3 tablespoons olive oil. Process until mixture is smooth, about 1 minute. (Note: Add a bit of water to thin if desired).

3. To a large bowl add ricotta cheese, egg, Gruyere and Parmesan cheeses, herbs, lemon zest, salt and pepper and mix with a rubber spatula until ingredients are incorporated. Add 1 cup of the cornbread mix (reserve the remaining mix for rolling out dough) and gently mix to combine. Cover and chill for 15 minutes.

4. Lightly dust work surface with reserved cornbread mix. Divide dough into 4 equal parts. Gently roll each portion to form a 12-inch rope and cut into 8 equal pieces; repeat with remaining dough.

5. Meanwhile, heat 1 teaspoon butter and 1 teaspoon olive oil in a 12-inch Lodge Cast Iron Skillet over medium high heat until hot. Add 8 “gnocchi” at a time and cook, turning carefully against the side of the pan to form a triangle shape, until golden brown. Remove from pan to a platter and place in warmed oven until ready to serve. Wipe pan with paper toweling and repeat with remaining dough. 6. To serve gnocchi, toss in or drizzle with pesto and garnish with herbs and Parmesan cheese.

Serves 4.

Preheat oven to 350 degrees. Grease a 10” Lodge Cast Iron Skillet with bacon grease or coconut oil and place into the oven as it is preheating.

While the skillet is heating up, make cornbread.

In a large bowl, mix together Martha White Buttermilk Cornbread mix, creole seasoning, scallions, and shredded cheese.

In a separate bowl, whisk together the melted butter, and buttermilk, add into dry mixture. Mix until well combined.

In a small bowl combine 1 cup cream and 1 tbsp. Cajun seasoning. Set aside.

Pour batter into preheated greased skillet. Gently pour the cream evenly over the top of the batter. DO NOT STIR. Carefully return skillet to the oven and bake for 25 – 30 minutes until the top is set and slightly golden. Center will be soft. Do not over bake.

Remove from oven and set aside until assembly.

Heat one tbsp. butter in a large Lodge Cast Iron Skillet over medium high heat. Add the spinach and sauté the spinach until just wilted. Add garlic and cook another minute. Salt to taste and lightly sprinkle the spinach with a squeeze of fresh lemon juice. Stir and remove from skillet, set aside. Wipe out skillet and make shrimp.

Add 2 tbsp. butter to the skillet over medium heat. Sprinkle the shrimp with the Cajun seasoning and stir to evenly coat.

Add shrimp to the skillet once the butter is hot and sizzling. Cook the shrimp for about 2-3 minutes, until pink and cooked through. Remove shrimp from the skillet and set aside. Keep warm.

Without wiping the pan out, add the remaining 2 tbsp butter and garlic and sauté over medium heat for about 1 minute till fragrant.

Pour the cream into the skillet, and cook over medium heat, stirring constantly until just boiling. Lower the heat, and simmer until the cream is thick, about 3-5 minutes. Remove from heat and return shrimp to the sauce and stir.

Assemble:

Divide the spinach evenly on 6 plates or bowls.

Using a large ice cream scooper, place a scoop of cornbread on top of the spinach on each plate.

Divide shrimp and sauce evenly and pour over the cornbread on each plate.

Garnish the tops with bacon crumbles and scallions.

FOR GNOCCHI:

1. Preheat oven to 425 degrees F.

2. Fill a 6-quart stock pot 1/3 full with water and bring to a boil.

3. Meanwhile, in a medium bowl, stir together sweet potatoes and egg yolks until well combined. Stir in Martha White Buttermilk Cornbread & Muffin Mix, flour, parmesan cheese and salt.

4. Turn dough out onto floured surface and knead gently until smooth. Divide the dough into six equal pieces. Roll each piece into a 1/2-inch thick rope, then cut into 1/2-inch pieces. Roll each piece gently in your floured hands to shape into ovals.

5. Drop 1/3 of the gnocchi in the boiling water. Cook for 1 minute after the gnocchi rise to the top. Remove the gnocchi from the water using a slotted spoon. Repeat process with remaining gnocchi.

6. Melt 2 Tablespoons butter in a 14-inch Lodge cast iron skillet over medium heat.

7. Add 1/3 of the gnocchi and pan-fry until golden brown and crispy, about 2 minutes on each side. Transfer gnocchi to plate then repeat frying process with remaining gnocchi.

8. Return the pan to the heat and add the sausage slices. Cook, stirring occasionally until sausage slices are browned on both sides. Transfer sausage to a plate and return skillet to heat.

FOR GARLIC CHEESE SAUCE:

1. Melt butter in 14-inch Lodge cast iron skillet. Add garlic and stir until garlic is fragrant. Add flour and garlic powder and whisk until a roux forms. Add milk and whisk until smooth. Bring to a simmer and stir constantly until mixture thickens, about 3 minutes.

2. Remove the pan from the heat and stir in 3/4 cups cheddar, the provolone and the parmesan cheese. Stir until smooth.

3. Add the gnocchi and sausage to the garlic cheese sauce and fold together gently until the gnocchi is well-coated.

4. Top with reserved cheddar cheese and place the pan in preheated oven until melted and bubbly about 5 minutes.

5. Garnish with chopped parsley before serving. ENJOY!

1. Prepare brine by adding salt and sugar to hot water. Allow to cool, then add chicken tenders. Cover and keep at room temperature for 30 minutes or refrigerate up to 6 hours. Remove from refrigerator 30 minutes before cooking.

2. Combine cornbread mix, corn meal, buttermilk, eggs, melted butter, and molasses or maple syrup

in a medium bowl and mix until smooth. Fold in 1/3 cup of scallions and set aside for 10 minutes.

3. Heat ½ cup of canola oil in a microwave safe bowl on high for 1 minute, then add cayenne pepper, brown sugar, paprika, garlic, salt, and apple cider vinegar. Whisk to combine, then set aside.

4. In a blender or small food processor, combine all creamy maple jalapeno sauce ingredients. Blend until smooth, then set aside.

5. Preheat oven to 200 degrees. Preheat Lodge Cast Iron Reversible Grill/Griddle Pan over medium heat, then spray with nonstick spray. Spoon cornbread waffle batter onto grill pan with ¼ cup scoop to form 4-inch waffles. Flip with a fork when beginning to brown around the edges, approximately 2 minutes. Cook an additional 1-2 minutes, until golden brown. Transfer to baking sheet and keep warm in preheated oven until ready to serve.

6. Preheat Lodge 12-Inch Cast Iron Skillet over medium heat, add ½ inch of canola oil. Remove chicken from brine. Pat dry with paper towels. Combine dredge ingredients in a shallow bowl. Mix eggs and 1 Tbsp buttermilk in a separate shallow bowl. Coat chicken tenders in flour and cornmeal mixture. Shake off excess, then transfer to egg mixture and coat. Transfer chicken back to flour and cornmeal mixture, coat again, then shake off excess. Fry chicken in hot oil, cooking 3-4 minutes per side.

7. When chicken tenders are golden brown, remove chicken from skillet, then transfer to bowl with spicy coating, and turn chicken in mixture to coat completely.

8. To serve, stack 2 waffles on a plate, top with 1-2 spicy chicken tenders, drizzle with creamy sauce, and sprinkle with chopped scallions.

Heat a 10 inch Lodge Cast Iron Skillet over medium high heat. Add sesame oil, pork, garlic, and ginger. Cook until pork is fully browned. Add soy sauce, honey, BBQ sauce, and gochujang. Stir and remove from heat. Keep warm. In a mixing bowl, place the Martha White Cornbread Mix, baking powder, salt, red pepper flakes, heavy cream, and cilantro. Crack two of the eggs, add the yolks to the bowl and reserve the whites. Stir to combine. Add the four egg whites to a mixing bowl. Beat with an electric mixer until eggs are light and fluffy. Fold egg whites into cornbread mixture. Set the Lodge Cast Iron aebleskiver pan over medium heat. Brush the wells and surface with melted butter. Pour cornbread mixture into the wells, filling them 3/4 full. Place about a teaspoon of queso fresco crumbles into the middle of each well and push down slightly. It’s okay if the batter runs over the edges of the wells. Use two chop sticks to coax the batter back into the wells as it cooks. When bubbles start to form on the surface, poke the inside of the tot and bring it upward 90 degrees. Allow the tot to brown again and turn it again. Repeat this until you have a nice, round ball that is fully cooked through. Remove tots from pan and repeat until all the batter is used. You should get about 18 tots. Place three tots into each of six five inch Lodge Cast Iron Skillets. Place the skillets onto a large,
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rimmed sheet pan. Divide the Monterrey Jack Cheese evenly on top of each one, and place under the oven broiler for 2-3 minutes to melt cheese. Meanwhile, mix the mayonnaise and the gochujang sauce. Place it into a zip top bag and snip off the corner. Top each dish of tots with the pork mixture and the kimchi. Pipe the gochujang mayonnaise onto each dish. To finish, sprinkle on the scallions, avocado, queso fresco, and cilantro. Serve immediately with forks or chopsticks.

* In this recipe, a Lodge Cast Iron Aebleskiver Pan and a package of Martha White Cornbread Mix join forces to create this food-truck style fusion dish that is simply irresistible. A fun play on a tater tot, potatoes are nixed so fluffy, delicious corn bread can take center stage. This fully-loaded dish, bright with Asian flavors is as fun and easy to make as it is to eat.

1. Pre-heat oven to 400 degrees F.

2. In a medium mixing bowl, combine warm water, yeast and 1 tbsp sugar; allow to sit for 2 minutes; add 2 tbsp olive oil, Martha White cornbread mix and flour; knead with hands (adding more flour if needed), just enough to form a dough that doesn’t stick to hands; form into a ball and let it rest covered in bowl for 15 minutes.

3. Meanwhile, in a 12-inch Lodge cast iron skillet, cook bacon till almost crispy; set bacon aside; remove all but 2 tbsp rendered bacon fat from skillet; add butter, bell peppers and onions; sauté till tender and translucent; add garlic, 1 tsp salt and pepper; sauté till it just begins to brown; reserve.

4. Brush 14-inch Lodge cast iron pizza pan with 1 tbsp olive oil; Roll out rested dough over a floured cutting board to about a 14-inch round (doesn’t have to be perfect); fold dough in half twice for easy transfer into pizza pan; unfold dough over pizza pan and carefully spread evenly till edges are filled; bake in pre-heated oven for 15 minutes.

5. Transfer 3/4 of sautéed veggies to a bowl and set aside; to remaining veggies in skillet, add pizza sauce, 1 tsp cajun seasoning, ½ tsp smoked paprika, vinegar, and ½ tbsp sugar to veggies in skillet; simmer over low heat for 5 minutes; reserve.

6. In a small bowl, coat shrimp with 1 tsp cajun seasoning, ½ tsp paprika, 1/4 tsp sea salt and
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lemon zest; drizzle with 1 tsp olive oil and toss to coat; set aside.

7. Slice previously cooked bacon into thin strips and set aside.

8. Spread sauce all over baked pizza dough, leaving about ½-inch edge for the crust; top evenly with shredded Jack cheese, ½ of reserved sautéed veggies, cubed smoked mozzarella, remaining veggies, shrimp and bacon; bake for another 8 minutes or till shrimp is cooked and cheese is completely melted.

9. In a medium bowl, toss arugula in ½ teaspoon olive oil; Remove pizza from oven, sprinkle with crushed red pepper; top with arugula. Slice and serve! Enjoy!

1. Mix all ingredients together and drop by spoonful into hot oil to fry.
2. Flip when golden brown.

1. Soak corn husks in warm water till softened (about 30 minutes); reserve.

2. In a 12-inch Lodge® Cast Iron Skillet, sauté onion and bell peppers in oil till translucent; add coriander, cumin, salt, pepper and chorizo and cook till browned; add raw sugar and cook for another couple minutes; transfer to a heat proof dish; reserve.

3. Pre-heat oven to 350° F. In a small blender, blend corn, butter, sugar and salt till creamy; transfer to a medium bowl. Add masa harina, Martha White® cornbread mix, water and milk; combine well

4. With kitchen shears, cut softened corn husks to fit cast iron wedge mold with about an inch overhang; Place softened corn husk over Lodge® Cast Iron Wedge Mold; divided cornbread mixture in two parts; evenly spread half of cornbread mixture over each corn husk; top evenly with chorizo mixture; cover with remaining cornbread mixture; sprinkle evenly with cheese; bake in preheated oven for 20 minutes.

5. Meanwhile, using a small processor or blender, blend crema, cilantro, jalapeño and lime juice, sour cream and sea salt.Step 6. Drizzle tamale pie wedges with cilantro/lime drizzle; garnish with green onions and tomatoes; Enjoy!

Serves 8

1. Preheat oven to 425° F.

2. To make the Bacon Jam Corn Cakes, combine in a bowl and mix together. Set aside until ready to bake.

3. Using the top/lid of the Lodge® 3.2 Quart Cast Iron Combo Cooker as a skillet, heat over medium heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 6-8 minutes. Remove bacon using a slotted spoon and drain on paper towels; keep all the bacon fat in the pan; do not discard.

4. Add the onions and shallots to the skillet with the bacon renderings and cook over medium heat until softened, 3-5 minutes. Add the remaining Bacon Jam ingredients and stir to combine. Bring the mixture to a boil, reduce heat to medium low and simmer, stirring occasionally. Cook until the jam has a glossy appearance and syrup-like consistency, about 8-10 minutes.

5. Allow the onion mixture to cool slightly. Add the bacon and onion mixture to a food processor and pulse until combine and onions are smaller bits but not to a paste. Return to the skillet and spread out into an even/smooth layer. Pour the cornbread mix over the top and bake 15 minutes.

6. Moving on to the chicken, combine the chicken and remaining Buttermilk Bath ingredients to a large bowl, cover and let set for at least 20 minutes.

7. Combine Chicken Dredge ingredients to a large dish; coat chicken in the flour mixture and shake off excess flour.

8. Add enough oil to fill half a Lodge® 3.2 Quart Cast Iron Cooker and bring up to 350° F over medium high heat. Fry chicken in hot oil for 3-4 minutes on each side. Remove from oil and let drain on paper towels.

9. Prepare hollandaise mix per package instructions. Add honey and chili powder at the end; stir until well combined and serve immediately.

10. To poach the eggs, add water to a large stock pot ¾ full and bring to a very low boil. Poach eggs 3 minutes. Use a slotted spoon to transfer to paper towels. Lightly salt and pepper.

11. To assemble, use a 3-inch biscuit cutter to cut out the Bacon Jam Corn Cakes. Top with fried chicken, poached egg, Hollandaise sauce and chives to garnish.

Serves 6

1. Preheat oven to 425° F.

2. Divide olive oil between two 12-inch Lodge® Cast Iron Skillets and swirl to coat bottom of skillets.

3. Whisk together Martha White® Mexican Cornbread & Muffin Mix, heavy whipping cream and 4 eggs until smooth. Pour half of the cornbread batter into one of the prepared skillets. Top with 4 eggs (this will be the top layer of the stack). Pour remaining batter in second prepared skillet. Place both skillets in preheated oven and bake for 18 to 22 minutes or until toothpick inserted into center of cornbread comes out clean.

4. While cornbread is baking, prepare filling. Heat olive oil in a 12-inch Lodge® Cast Iron Skillet over medium-low heat. Add chopped bacon and cook until bacon is beginning to crisp. Add garlic, onions, bell pepper, and mushrooms. Cook, stirring occasionally, until onions are translucent and pepper are tender. Stir in spinach and cook until spinach has wilted. Remove from heat.

5. Whisk together mustard and maple syrup until smooth. Set aside.

6. To assemble, place ham on top of plain cornbread layer. Spread prepared vegetable/bacon filling evenly over top of ham. Top with shredded cheese. Transfer remaining cornbread layer with eggs to top of cheese. Drizzle with maple mustard just before serving.

Serves 8-10

1. In a large bowl, combine the Martha White® Cornbread Mix, egg, milk, corn, and cheese to form a batter. Heat a large Lodge® Cast Iron Skillet over medium heat with the olive oil and 2 tablespoons of the butter. Working in 2 batches of 3, make 6” pancakes (I use an ice cream scoop to get consistent size). Let cook until you can see the bottoms starting to brown, about 1-2 minutes, and flip to brown the other side. Cakes should be fluffy and golden brown. Place on a cookie sheet, covered with foil, and place in a 200° F oven to keep warm.

2. Heat your Lodge® skillet, over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. Sprinkle scallops with ½ teaspoon salt, ½ teaspoon of the black pepper, the garlic powder, and paprika. Lightly massage the scallops so the seasonings are evenly distributed. Place each scallop in the very hot skillet, careful not to crowd, and sear for 1 ½ minutes on each side. Remove from pan and set aside.

3. Add another tablespoon each of olive oil and butter to the pan and sear shrimp until they turn pink, about 2 minutes. Remove from pan and set aside.

4. Reduce heat to medium and add remaining olive oil and butter to the pan. Sauté onions and garlic until soft and fragrant. Add mushrooms and pancetta and continue to cook for another 5 minutes until pancetta renders fat and mushrooms begin to brown. Add jalapeno, green bell, and red bell peppers to the skillet and sauté until just soft, about 3 more minutes.

5. Add corn, cream, and Dijon mustard to the skillet and bring to a boil and let reduce until thickened, about 3 minutes. Stir in shredded gouda and lemon juice.

6. Serve one gouda corn cake topped with seafood sauce and garnish with parsley.

Serves 6-8

1. Preheat oven to 425° F.

2. Crispy Herb Crust: In food processor, pulse together cornbread mix, (minus the 3 tablespoons. set aside for the herb crumb topping), 3 tablespoons flour, dried thyme, sea salt, and cubed butter. Add 4 tablespoons of yogurt, garlic powder, onion powder, and nutmeg to the mix. Pulse until dough forms. Turn dough onto lightly floured surface, and form dough into a disk. Cover with plastic wrap, and place into refrigerator while preparing the turkey mixture.

3. Caribbean Turkey-Tomato Filling: In a Lodge® 12-inch Cast Iron Skillet, pour 1 tablespoon olive oil. Using a paper towel, rub down entire inside of pan. Place pan on medium-high and add remaining oil. To hot oil, add turkey, yellow onion, and green pepper. Add in garlic paste, sea salt, white pepper, cumin, coriander, all-spice, cinnamon, dried thyme, crushed red pepper flakes, and cook all the spices with mixture, until turkey is browned and onions are translucent. Add in the remainder of the yogurt, half & half, and 1 cup of mozzarella. Stir well and remove pan from heat.

4. Rolling out dough: Remove dough from refrigerator. On lightly floured surface, roll out dough into a 15-inch round. Place dough into a clean, Lodge® 12-inch Cast Iron Skillet, and press dough onto bottom and up the sides of pan. (This is a rustic pie shell, so no need to be particular). Bake for 10 minutes. Remove from oven.

5. Filling the crust: Fill crust with cooked turkey filling. Place sliced tomatoes on top of turkey filling. Drizzle with olive oil, salt and pepper to taste, and sprinkle mozzarella and green scallions on top. Top with mini yellow pepper slices.

6. Fresh Herb Crumb Topping: Mix bread crumbs, 3 tablespoons cornbread mix (which was reserved), fresh thyme, and melted butter in small bowl with fork. To finish, sprinkle crumb topping over tomatoes, cheese, scallions. Bake for an additional 20 minutes, or until warmed completely throughout. Cover with tin foil to keep cheese and crust from getting to brown, if necessary. Enjoy immensely!

Serves 6

1. Preheat oven to 400° F. Spray Lodge® Cast Iron Drop Biscuit Pan with no stick spray and place in hot oven.

2. Combine Martha White® Sweet Yellow Cornbread Mix, eggs, milk, butter, chopped green chilies, and rosemary together in a mixing bowl. Pour into a hot Lodge® Biscuit Pan.

3. Bake for 15-18 minutes or until done. Remove from oven and allow to cool slightly.

4. While Tamale Cakes bake, blend together mayonnaise and chipotle peppers with adobe sauce.

5. Assemble; On serving plate spread a little of the Chipotle Cream. Place Tamale Cake onto of the Chipotle Cream. Top Tamale Cake with sour cream, then sliced avocado, crab and chopped tomatoes. Drizzle with Chipotle Crème and garnish with flat leaf parsley.

Serves 8

1. Preheat oven to 400° F. In a 12-inch Lodge® cast iron skillet, heat ¼ cup of vegetable oil while preparing batter. In a large bowl, combine cornbread mix, eggs, buttermilk, vegetable oil, orange zest, lemon zest, creole mustard, Cajun seasoning, and onions. Mix well. Gently fold in crab meat, careful not to overmix. Add cilantro and pour into skillet. Place skillet in oven and bake for 30-35 minutes until golden brown. Complete steps 2 and 3 while cornbread is baking.

2. Gently toss all Maque Choux ingredients in a bowl until combined and chill until ready to use.

3. Combine all Bloody Mary Ingredients and chill until ready to use.

4. Remove cornbread from oven. All to cool. Slice into triangles. Place a slice onto a serving plate. Spoon a generous portion of the Maque Choux on top and finish with the Bloody Mary Drizzle. Enjoy!

Serves 8

1. Combine Martha White® Yellow Cornbread & Muffin Mix and all-purpose flour, buttermilk, and water in a large glass bowl. Mix well using a fork. Knead the mixture for a few minutes to form a ball of dough. Cover with plastic wrap and set aside at room temperature.

2. Heat the skillet of Lodge® 3.2 Quart Combo Cooker over medium heat. Add oil and when heated through, add ginger, garlic and onions. Cook stirring constantly until lightly brown. Add chicken pieces, red pepper, and turmeric. Continue to stir until chicken pieces turn opaque. Add mustard greens. Mix well and cook for a few minutes while continuing to stir. Add salt and buttermilk, mix well. When buttermilk begins to boil, cover the skillet using skillet cover. Reduce heat to low and let mixture cook for 10 minutes. Remove the cover and stir. Cook until the liquid has been absorbed into the mixture. Remove from heat and cover with aluminum foil.

3. Wipe clean the skillet cover and place it on the stove. Heat the skillet cover to medium low heat (surface temperature of around 350-400° F). Divide the dough into four equal parts and form into four round patties. One at a time, place the patties on the working surface. Use a rolling pin to roll into 7 inch diameter round pita dough. Place the dough on the skillet, one at a time and cook for a minute per side until lightly brown on both sides. Remove from heat and place on a serving plate.

4. Cut each pita in half, then using a sharp, thin knife, split open both halves. Divide the chicken and mustard green mixture into 8 equal parts and fill each pita half with this portion of mixture and serve.

Serves 4

1. Sausage mixture: In a 12 in. Lodge® Cast Iron skillet, over medium high heat, drizzle the olive oil evenly over the bottom of the skillet. Add the sausage links. Cook until brown on all sides.

2. Add the onion slices and the bay leaves to the sausages. Cook until the onions are softened. Stirring frequently. Add the garlic, crushed tomatoes, salt, pepper, and sugar. Simmer over medium heat for 30 minutes until thickened. Stirring frequently. While the sausage mixture is simmering make the gremolata.

3. Place the parsley leaves on a small cutting board. Grate the garlic over the parsley leaves. Then add the minced banana peppers over the garlic, zest the lemon over the parsley mixture. Using a sharp knife finely mince all of the ingredients mixing together. Set aside to garnish the dish.

4. Preheat oven to 450° F. Add 1 tablespoon olive oil to the Lodge® Cast Iron skillet and place in oven while it is coming up to temperature. Once the oven is up to temperature remove the skillet from the oven and set aside. In a medium bowl add 2 packages of Martha White® Cotton Country Cornbread Mix, garlic, oregano, ½ cup shredded parmesan (reserve the other ½ cup parmesan for the topping), banana peppers, melted butter, and water. Mix well and add to a warm 12 inch Lodge® Cast Iron skillet and using the back of the spoon spread the mixture out to the edges of the skillet. Place in preheated oven and bake for 7 minutes.

5. Remove from the oven and sprinkle the top evenly with the remaining parmesan. Turn off oven and turn on broiler. Return cornbread to the broiler for 1 minute or until golden brown on top. Watch closely so it doesn’t burn.

6. Remove from broiler add the 2 cups Italian cheese evenly over the top. Then layer the sausage links over the cornbread. Spoon the sauce over the sausage links and then garnish with the gremolata. Serve immediately.

Serves 6

Mix all dry ingredients and add egg, onion, bacon, beans, greens and milk, Mix well.

Bake in a greased 9 X 13 pan or 10 in Lodge Cast Iron Skillet. Bake for 25 minutes at 400 degrees or until golden brown.

Mix all ingredients together and drop by spoonful into oil and fry until golden brown.

Mix cornmeal, flour, chicken, onions, celery, soup butter, egg, and mix. Add buttermilk and sage.

Pour into a greased Lodge cast iron skillet and bake at 425 degrees for 25 minutes.

Mix all dry ingredients and add sour cream cheese, spices, chicken, brown sugar, and milk, Mix well.
Bake in a greased 9 X 13 pan or 10 in Lodge Cast Iron Skillet. Bake for 25 minutes at 400 degrees or until golden brown.

Mix all ingredients together (except reserved cheese) and pour in a 9 X 13 greased pan or a 12 inch Lodge cast iron skillet. Sprinkle with remaining ½ cup cheese. Bake at 400 degrees for 25 minutes.

Mix Well and Bake on Lined Baking Pan.

Mix all dry ingredients well. Add remaining ingredients to dry using buttermilk. Mix till moistened. Do not overmix.

Drop by rounded tablespoons into hot oil for 3 minutes or until golden brown, turning once. Drain on paper towel.

Mix All Ingredients except Pie Filling Until mixed well. Then, Add Pie Filling. Bake on a lined Baking Sheet.

Serve with a glaze of ½ Cup powdered sugar and 1 Tbsp milk

1. Mix thoroughly and bake on a lined baking sheet.

1. Mix all ingredients together.
2. Drop by spoonful into hot oil and fry until golden brown.

1. Mix all dry ingredients together.
2. Add eggs, butter, onions, peppers, cheese, hominy, and milk.
3. Bake in a 9×13 greased pan at 400° for 25-30 minutes or until golden brown.

1. Mix all dry ingredients and set aside.
2. Mix wet ingredients and then slowly fold in the dry mixture. Bake in a greased 9×13 baking pan at 350° for 35-40 minutes.
3. Serve with a glaze of ½ cup powdered sugar and 1 tablespoon Mayfield Milk.

1. Mix flour, cornmeal, and sugar.
2. Mix all wet ingredients and mix in dry ingredients.
3. Add cheese and ham once all rest is combined.
4. Bake on greased baking sheet at 400° for 25-30 minutes.

1. Mix all ingredients together and pour into a greased 9×13 pan.
2. Bake at 400° for 25-30 minutes until golden.

1 In a medium sized bowl mix cornmeal, egg, sour cream, oil, chili powder, cumin and buttermilk.

2. Stir in chicken, cheese, and beans.

3. Pour into a greased 9×13 pan or Lodge Cast Iron Skillet.

4. Bake at 400° for 30 minutes until center is cooked through.

1. Mix all dry ingredients together, then add chicken, cottage cheese, egg, butter, and milk.
2. Bake at 400° for 30 minutes in a greased 9 x 13 pan or Lodge Cast Iron Skillet.

1. Mix all dry ingredients well.
2. Add remaining ingredients to dry using buttermilk.
3. Mix until moistened, but do not overmix.
4. Drop by rounded tablespoons into hot oil for 3 minutes or until golden brown, turn once.
5. Drain on paper towel.

1. Mix all the wet ingredients together, add the dry ingredients. Once all combined, add in the zucchini.
2. Spread in a greased 9X13 baking dish or Lodge® cast iron skillet.
3. Bake at 400° F for 25-30 minutes or until a toothpick comes out clean and the top springs back.

1. Mix all ingredients together.
2. Pour into a greased 12 inch Lodge® cast iron skillet or a 9 X 13 greased pan.
3. Bake at 400° F for 20 minutes until golden brown.

1. Mix all ingredients together and pour into a greased 9 X 13 pan.
2. Bake at 400° F for 20 minutes.

1. Mix all ingredients together.
2. Bake in a 9 X 13 greased pan at 400° F for 25-30 minutes.

1. Mix all dry ingredients well.
2. Add remaining ingredients to dry using buttermilk. Mix until moistened. Do not overmix.
3. Drop by rounded tablespoons into hot oil for 3 minutes, or until golden brown, turning once.
4. Drain on paper towel.

1. Make a well in the center of the cornmeal, crack egg into well and mix together.
2. Stir in buttermilk and then oil.
3. Quickly stir in sriracha sauce, cheddar cheese, and chicken.
4. Pour into greased 12 inch Lodge® cast iron skillet or a 9 X 13 greased pan.
5. Bake at 400° F for 25-30 minutes until center is cooked through.

1. Mix all ingredients together and pour into a greased 8 X 8 pan or a 10 inch Lodge® cast iron skillet.
2. Bake at 400° F for 20-25 minutes.

1. Mix all ingredients together (except reserved cheese) and pour in a 9 X 13 greased pan or a 12 inch Lodge® cast iron skillet.
2. Sprinkle with remaining ½ cup cheese.
3. Bake at 400° F for 25 minutes.