Monte Cristo Cornbread Skillet Supper

Serving size: 4 servings

Ingredients:

1 package Martha White® Cotton Country™ Cornbread Mix
1 1/2 cups chopped cooked turkey
1/2 cup chopped cooked ham
1 1/2 cups shredded Swiss cheese
4 eggs
1 cup milk
2 tablespoons mayonnaise
2 tablespoons honey mustard, divided
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup Smucker's® Currant Jelly
Powdered sugar

Preparation Directions:

1. Prepare cornbread mix according to package directions, except bake in a 10 1/2-inch Lodge® cast iron skillet. (Cornbread will be thin.) Remove cornbread from skillet; cool and cut into cubes. Wipe out skillet with paper towels; grease generously.

2. Heat oven to 350° F. Place cornbread cubes in skillet. Top with turkey, ham and shredded cheese. In medium bowl, whisk together eggs, milk, mayonnaise and 1 tablespoon of mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake at 350° F. for 30 to 35 minutes or until set and lightly browned.

3. Meanwhile, warm currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend.

4. Remove skillet from oven. Cut in wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.

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