For the Media
National Cornbread Cook-Off 2006
Third Prize Winner
Janine Washle
Sonora, KY
Mile High Greens and Creamy Cornbread Skillet
Cornbread:
1 cup Martha White® Plain Yellow Corn Meal
1 tablespoon butter
1 cup boiling water
1 cup milk or buttermilk
1 egg, beaten
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoons Martha White® All-Purpose Flour
1 cup shredded mozzarella cheese
Topping:
1 1/2 tablespoon Crisco® canola oil
2 cups chopped cooked ham
1 onion, chopped
1 lb. kale, trimmed, rinsed and chopped
1 lb. mustard or turnip greens, trimmed, rinsed and chopped
1/2 cup roasted red peppers, sliced into strips
Salt and pepper, to taste
1 teaspoon hot pepper sauce, optional
Heat oven to 450° F. Grease a Lodge® 12-inch cast iron skillet. In medium bowl, combine corn meal and butter. Gradually stir in boiling water until blended and butter is melted. Stir in egg. Gradually stir in milk, stirring constantly. Add salt, baking powder, flour and cheese; stir until blended. Pour into greased skillet. Bake at 450° F. for 15 to 20 minutes, or until set or lightly browned.
Meanwhile, in a Lodge® cast iron Dutch oven, heat oil over medium-high heat, add onion and cook until tender. Add ham; cook until ham is browned. Spoon ham mixture over cornbread leaving 1-inch around edges uncovered. Return Dutch oven to heat, add kale and mustard in 3 to 4 additions as they wilt down. Stir in roasted red peppers. Cook until greens change to dark green, about 5 to 7 minutes. Stir in salt, pepper and pepper sauce, if desired. Spoon greens over ham layer. Loosely tent with foil; place in oven for 10 to 15 minutes or until hot. To serve, cut into wedges with long sharp knife.
8 Servings