For the Media
National Cornbread Cook-Off 2003
2nd Place winner
Nikki Norman
Milton, TN
Chicken 'n Veggie Filled Confetti Cornbread
Nikki's creative recipe was inspired by the popular hot artichoke dip. She added chicken and seasonings, spooned it over cornbread batter and baked it up in a cast iron skillet.
Filling
1 (14-oz.) can artichoke hearts, drained and coarsely chopped
1 (9 to10-oz.) pkg. frozen spinach, thawed and well drained
1 cup grated Parmesan cheese
1 cup (4-oz.) shredded Mozzarella cheese
1 cup mayonnaise or salad dressing
1 to 2 teaspoons minced garlic
2 teaspoons hot pepper sauce
3 cups diced cooked chicken*
Crust
2 eggs
2 tablespoons oil
1 teaspoon hot pepper sauce
3/4 cup milk
1/2 cup carbonated lemon-lime beverage
2 cups Martha White® Self-Rising Corn Meal Mix
1/2 cup Martha White® Self-Rising Flour
1 1/3 cup chopped bell pepper (green, red, yellow and/or orange), divided
Heat oven to 400° F. Place greased 12-inch Lodge® cast iron skillet in oven to heat.
In large bowl, combine all filling ingredients, except chicken; mix well. Fold in chicken. Add salt and pepper to taste, if desired.
In medium bowl, blend eggs, oil and hot pepper sauce. Add milk, carbonated beverage, corn meal and flour; mix well. Stir in 1 cup chopped peppers.
Remove skillet from oven; pour cornbread batter into skillet. Carefully spread batter with spoon toward sides of skillet. (Batter will begin to rise around edge of skillet.) Spoon chicken mixture onto batter, leaving edges uncovered. Gently press chicken mixture into batter making edges rise slightly. Sprinkle remaining 1/3 cup bell pepper over top.
Bake at 400° F. for 25 to 35 minutes or until cornbread is golden and filling is hot. Remove from oven and cool 5 to 10 minutes. Cut into wedges and serve. 8 servings.
* Use leftover, frozen (thawed) or deli chicken.