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1. 11-28
   7:16
   pm

   Oh my! I haven’t made this in a while either. It looks delicious! I know you have the link to the recipe in your post (same one I use from your original post), but what did you put in it this time? I know you like to change things up! Wish you could send the leftovers down to me in Kanawha County!

   yvonnem
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2. 11-28
   7:34
   pm

   Looks delicious! I’m wondering if you flip it over (like an upside down cake) to serve, or dish it out as is.

   Thanks for the recipe!

   Trish in Honduras
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3. 11-28
   7:34
   pm

   That looks like a lovely aged, seasoned skillet.

   This reminds me of another of your recipes that was a hit in our house, that I haven’t made for a while: Cornbread Supper Skillet. I just re-read that recipe, and was amused to see that it ends “And yes, you can make this in a skillet that is not an iron skillet. But if you don’t have an iron skillet, why not?”

   whaledancer
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4. 11-28
   7:37
   pm

   Trish, you just dish it out as is.

   Yvonne, I used pepperoni and leftover turkey this time.

   Suzanne McMinn
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5. 11-28
   10:59
   pm

   mmmm, sounds good, must try this.
   I recently got a great vintage Griswold cast iron pan on ebay. amazing that a pan nearly a 100 years old is still going strong. They are not as heavy as the newer ones and smooth as glass on the inside. Next on the list is a dutch oven if i can find one that won’t break the bank. I have seen them go for hundreds on ebay.

   easygoinglady
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6. 11-29
   2:01
   am

   I was just thinking about needing a skillet. I was browsing through your posts last night and came across a tortilla maker post and I made a note that I needed to buy one. While I continued to browse around, I read another post where you were using a skillet. I noted that I needed one of those too. I’ve never owned neither of those two kitchen items and I would like own them and have them around the kitchen. I imagine they’re staples to a lot of great recipes.

   AspenFlower
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7. 11-29
   8:50
   am

   I have an iron skillet, but don’t use it often because I know you are supposed to season it, but I don’t know how! Online it said to bake it upside down in the oven at, like 500 degrees and then take it out and do it again a bunch of times but this sounds crazy! How do you do it?

   stacylee
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8. 11-29
   8:53
   am

   I have a post here about seasoning cast iron:
   http://chickensintheroad.com/cooking/the-care-and-feeding-of-cast-iron/

   Suzanne McMinn
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9. 11-29
   10:06
   am

   Thanks so much! I should have known to look around here, there’s even a whole forum about it!

   stacylee
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10. 11-29
    10:27
    am

    I have a well seasoned square cast iron skillet that was my mom’s. It came from my Grandfather’s store which makes it more special and I have a round cast iron griddle that came from my other Grandmother. Use it every day. I have corn stick pans of all kinds and a fancy muffin pan too. They are wonderful but I mostly use the round griddle. Habit I guess.

    Flowerpower
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11. 11-29
    2:57
    pm

    
    Thank you for the recipe, it is on my to try list for sure.
    I love, love, love my iron skillets. I have had them for over 50 years, and they were old when I purchased them, mostly at farm auctions, they are, as non stick as can be. When I use them, and if there is some food that is in the bottom of the pan, such as fried bits etc. I deglaze it with water to remove the “stuck on” and clean it, put it back on the stove, dry it and wipe it with a bit of oil on a paper towel before I put it away, I have never had to re-treat. If you like great oven roasted chicken, use a cast-iron pan. It is also a proven fact that food prepared in an iron skillet is healthier, plus they are also a good self defense weapon!!

    Joell
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12. 11-30
    7:29
    pm

    I lost all my iron pans years ago when I bought a brand new gas stove. I was so excited to finally be cooking with gas, no pun intended, that I left all of my iron pans in the old electric double oven stove that the men consented to haul away for me. Some of them had been my grandmother’s. Ah well, now I use my daughters.

    Abiga
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