Halloween Cheesy Skulls

The idea for this came to mind when Lodge Cast Iron introduced its skull-shaped baking pan. The cast iron pan was released in 2022, and a year later it was used to make this tasty Halloween treat...although, of course, you can make these at any time of the year.
This is a “quick bread” recipe that has been around since the early 20th century. At first, I worried the bread dough would not expand enough to take on the shape of a skull. It actually expanded very well, much better than I expected. My first attempt at making these caused the bread to stick in the pan. After that, I took the advice of the folks on Facebook and used nonstick baking spray. Also, the cast-iron pan was pre-heated to 375°, rather than 350°, to give it more browning and a darker color. The bread only had to bake for 20 minutes before being removed from the oven. After the bread came out of the oven, I let the pan cool for 15 minutes, then turn it over. The bread skulls fell right out of the pan. And so here they are, made in the Lodge Cast Iron skull cake pan: Halloween cheesy skulls.
Pans needed: This was made for a skull-shaped baking mold, but there are many other cast iron molds available that can be used with this recipe, including muffin pans and corn bread skillets. A large bowl to combine all the ingredients, plus a medium sized bowl to mix the wet ingredients. (Also a separate bowl if you're grating your own cheese.) Baker's Joy or other non-stick baking spray is needed to keep the bread from sticking.

Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking power
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 12 ounces (3 cups) shredded cheddar cheese
  • 1 cup buttermilk, plain milk can be substituted
  • 1 large egg
  • 2 to 3 tablespoons butter, melted
Topping for the finished bread:
  • 1 tablespoon butter
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
Place the dry cast iron pan into your oven; don't add oil to the pan. Preheat your oven to 375°Fahrenheit.
In a large bowl combine flour, baking powder, sugar, and salt. Whisk it all together.
Shredded cheddar cheese from the store will work fine, though this recipe will taste better if you grate your own cheese. Either way, add the cheddar cheese and mix until the cheese is evenly distributed.
In a separate bowl, combine the buttermilk, egg, and melted butter. Add the wet ingredients to the dry ingredients and mix just until combined.
Using heavy gloves, take the hot cast iron pan from the oven, and generously spray the hot pan with non-stick baking spray.
Place the pan into the preheated oven, and bake at for 375°F for 20 minutes. The individual cups in the pan will bake the bread much faster than a loaf pan or a cast iron skillet. (If you use this recipe to make bread in a regular loaf pan, bake for 45 minutes.)
Remove from the oven and allow to cool for 15 few minutes before removing from the pan. While the bread is cooling, melt 1 tablespoon of butter and mix with 1 teaspoon of dried parsley and 1/2 teaspoon of garlic powder.
After 15 minutes, turn over the pan and the bread will pop out. Brush the top of each skull with the butter mixture. Serve warm.

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