By Ryan McKay

Having a fellow firefighter reach out to ask a culinary question that I can actually answer always amazes me. This firefighter, who shall remain nameless per request to avoid persecution at the firehouse, asked what on earth is so special about cast iron. It seems that with every firehouse, a set of cast iron skillets is included. I’ve been in many a firehouse on the West Coast and in the south and, sure enough, every station had at least one skillet. It is the firehouse kitchen’s lowest common denominator.

Through the years, I have found that I can cook anything on cast iron, including eggs. Note that the only thing one cannot do in a cast iron skillet is boil water (leads to rust). The fear that I have found that most have with cast iron is the whole “seasoning issue”–questions such as how to begin the seasoning process, how to maintain the seasoning, how to clean it without damaging the seasoning, etc. I’ll defer to the experts when it comes to these questions, Lodge and Griswold. They are probably the most respected makers of high-quality cast iron skillets. There is also the world of enamel cover cast iron (Dutch Ovens). The famous (and expensive) Le Creuset usually comes to mind, but Lodge, Mario Batali, and even Kirkland (what I have at home) make high-quality enamel cast iron.

In a nutshell, cast iron heats a tad slower, but the heat diffuses more evenly, allowing for less stirring (or fancy flipping). It is ovenproof, able to handle very high temperatures without valuable cooking surfaces burning (think Teflon-covered pans). Coincidently, the pan stays warmer longer, making it ideal for placing at the dining table to allow its contents to remain warmer longer. It is remarkable easy to clean; only hot water and occasionally some salt (Kosher) are needed to clean it. Dry it completely over the stove, and season it with a small amount of fat (oil).

So, in an effort to highlight the perfect cooking vessel–the cast iron skillet–I am going to share with you a time-tested cornbread recipe. Easy to make, using primarily staple items and needing no more then 30 minutes, it serves as a great partner to many a soup, stuffing, and chili. Indulge!

Fuel

Cornbread

Cornmeal (1 cup)

Flour (1 cup)

Sugar (⅔ cup)

Butter (¼ cup or a whole stick melted + 2 Tbs)

Buttermilk (1 cup)

Eggs (2)

Baking Soda (½ tsp.)

Salt (½ tsp.)

Jalapeno (minced)

Whipped Honey Lime Butter

Butter (⅛ cup or ½ stick, softened)

Honey (1 Tbs.)

Lime Zest (1 tsp.)

Salt (¼ tsp.)

Tools

Cast Iron Skillet (10-12”)

Bowl (3)

Hand Mixer (Yes, a power tool)

Whisk

Spatula

Tactics

1. To assemble the cornbread, preheat oven to 375°F.
2. Place the cornmeal, flour, and salt into a bowl and mix to combine.
3. In another bowl, add the melted butter and sugar and mix until combined.
4. Add the eggs and mix till a smooth consistency is reached.
5. Add the buttermilk and baking soda, and stir to combine.
6. Add the dry fuel to the wet fuel, and slowly mix till all the dry fuel is combined. Try to avoid overworking the mixture (gluten) as to avoid making it tough.
7. Meanwhile, preheat the cast iron skillet over medium heat with the additional butter for two minutes, then remove.
8. Add the cornmeal mixture to the skillet and level with spatula.
9. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
10. Remove and allow to cool for 5 minutes.
11. Slice in the skillet and serve warm.
12. To assemble the whipped butter, place all the ingredients into a bowl. Using a hand mixer, whip for at least 30 seconds but no more then 2 minutes until desired smoothness is achieved.

Ryan McKay is a 12-year fire service veteran and a firehouse cook from Atlanta, Georgia. His goal is to bring the fast-paced lifestyle of the fire service with the slow-paced art of cultivating family and crew through the tool that is food. He has made an appearance on NBC’s primetime show “Food Fighters,” is a co-founder of the Metro Atlanta EMS Conference, and works intimately with the SafePath Child Advocacy Center.