By Anne Cain
February 11, 2010


Yesterday in the digital studio, we had the pleasure of filming Chadwick Boyd, of Lovely & Delicious making a corn pudding in a cast-iron skillet.  It's a recipe he learned from his southern grandmother, and the well-loved and much-used skillet is one that he was given by his grandfather.  The pudding was lovely as well as delicious, and something you could serve alongside a pan-roasted chicken in place of mashed potatoes.   I think mashed potatoes will have a hard time competing against this cheesy, rustic, fresh corn pudding. 

I'm now inspired to get out my skillet and use it more regularly.  Typically I use it for making cornbread (photo at left), although I know that it's much more versatile and can be used on the stovetop and in the oven for everything from eggs and sausage to roasted chicken and desserts.  I married into my cast-iron skillet as my husband had one that his mother had given him.  It's well loved and well-seasoned.  If you have one, get it out and give it some love. Watch our video on seasoning a cast-iron skillet if yours needs a little TLC, and let me know about your favorite cast-iron skillet recipes