Hi,
I bake cornbread in mine all the time. Same recipe you use for baking, just add a little oil or grease to the skillet and roll it around really well to coat liberally.
I love cooking a pot roast in mine. That's all I use anymore. Don't have to heat up the oven, room for all the veggies and one pot for all - you can make the gravy last. Same method as in-oven or stove-top.
I often coat the pan with a little oil, add a box of stuffing mix croutons and sprinkle the packet of sasoning over them. Lay 3 or 4 chicken breasts on top, then a piece of swiss or mild cheddar cheese on each breast. Pour a can of your favorite cream soup over all and one can of water and cook covered for 45 minutes. Yummy! |