--- See Vanessa Gianfrancesco make breakfast sausage cornbread and sticky chocolate skillet buns in Let's Brunch, Wednesdays at 8.30pm on SBS Food and SBS On Demand --
Whether you're cooking over a campfire, or baking up breakfast and brunch favourites, these skillet recipes make for beautiful baking.
Baking in cast iron is part of the secret to cornbread, says Matthew Evans. And anyone who's enjoyed a slice of cornbread warm from the oven will know what he means when he says this simple skillet quick bread is best served hot and eaten while warm.
These buns are made of a chocolate dough, filled with butter, sugar, cinnamon and choc chip filling. Then, to finish them off, they're topped with vanilla and cream cheese icing - pile onto warm buns if you like the icing melting into the buns! "That bun is super chocolatey. It’s gooey and gooey and the outside is nice and crisp. Have a look at all that icing dripping down, and seeping into the buns. This is hard to beat," says Vanessa Gianfrancesco, when she makes a pan of these rich buns in Let's Brunch.
This traditional yeasted flatbread, scored in a decorative wheel pattern, has a unique sweet-savoury flavour, the sweetness being balanced by heady cardamom.
Another brunch recipe from Vanessa Gianfrancesco: Breakfast sausages with fluffy cornbread all in one skillet. "Nothing says southern comfort food like cornbread. And you can serve it for lunch or dinner or even for brunch especially when you’re baking breakfast sausages right into it," she says. The secret to a great cornbread, she says, is to let the mixture sit for a bit during mixing, so the cornmeal absorbs the buttermilk. This recipe adds sausages cooked right inside the cornbread. "When you cut into the cornbread, everyone is gonna have a very generous portion of sausage ... And I love this. It’s a one-pot wonder. You can bring it straight to the table and eat it out of the skillet."
When a giant American choc-chip cookie meets a skillet, you have a 'skookie'!
These easy flatbreads, which include a little grated pecorino, are cooking in a frying pan, then filled with sausage, radicchio, fontina cheese and parsley.
"Skillet scones are a campsite take on Irish soda farls, the traditional quick-cooking breads made on a griddle. They’re crisp and dry on the outside but soft and dense in the centre, and are delicious with a smear of jam or butter served alongside coffee or tea," says Linda Ly of these campfire favourites. (The recipe has a variation for savoury scones too.)
"This is one of those things that you can make and eat right out of the oven, warm, but then as it cools it’s delicious and then the next day for breakfast, even cold, it's delicious too," says Pati Jinich, of this Tex-Mex cornbread she shared in Pati's Mexican Table.
No oven? No problem. Homemade pizza can still be had with a skillet, on the stovetop or using a camping stove.
This simple Italian pancake bread is made from chickpea (gram) flour, water and oil and. Cooked in a skillet, it is crispy on the outside with a warm and soft centre. Serve it plain with any meal, or dress it up with roasted grapes and ricotta, to serve as a starter.
Though it's hard to mimic a true Neapolitan pizza, baking your pizza in a super-hot cast iron pan will give a beautiful, golden base and crust, says Silvia Colloca of this take on the Italian classic.
This sweet tart is perfect in summer when the peaches are ripe and delicious. With so few ingredients in this dessert, it’s important you use the best quality peaches and pastry you can find, says Gabriel Gaté.
The great pairing of banana and caramel star in this skillet tart from Philip Johnson. Here, the classic French upside-down tart is simplified with store-bought puff pastry.
Up your frittata game for the ideal one-pan meal that you can serve up at any time of day.
Don’t skimp on the condiments when serving okonomiyaki, they’re what make it the deliciously messy, casual meal it is.
"French for ‘bohemian’, this dish from Avignon is cooked and served in a cast-iron skillet. Place it in the centre of the table and serve with salad and crusty bread." Matthew Evans, For the Love of Meat
A cast-iron frying pan makes the ideal dish to cook this crumble; its even heat cooks the quince nicely on the stove and then baking it in the oven makes the crumble topping perfectly crisp and golden.