Southern Cast Iron January/February 2020

This new year brings several changes for Southern Cast Iron magazine. You’ll find new columns like Blue-Ribbon Dish and Back Page Breakfast, and all the recipes you’ll need for a tasty winter. Our veggie-filled Winter Farmstand Cornbread pairs splendidly with Chicken and Sweet Potato Drop Dumplings while Cajun and Creole favorites like Red Beans and Rice and Gâteau de Sirop show off Louisiana cuisine. There’s something for everyone, so grab a copy and get cooking.