For the Media
National Cornbread Cook-Off 2006
First Prize Winner
Janice Elder
Charlotte, NC
Monte Cristo Cornbread Skillet Supper
1 (6 oz.) pkg. Martha White® Cotton Country™ or Buttermilk 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 currant jelly
Confectioners' sugar
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.
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.
Meanwhile, warm currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend.
Remove skillet from oven. Cut in wedges, sprinkle with confectioners' sugar and serve with currant jelly and mustard sauce.
4 Servings