For the Media
National Cornbread Cook-Off 2007
Third Prize Winner
Judy Armstrong
Prairieville, LA
Roasted Red Pepper, Sage and Sausage Cornbread Dinner
Filling
1 lb. bulk Italian sausage
1 onion, cut into thin wedges
3 cloves garlic, minced
1/2 teaspoon red pepper (cayenne)
Crust
1 (6.5 oz.) pkg. Martha White® Yellow Cornbread Mix
1 egg, beaten
1/2 cup milk
1/2 cup red pepper pesto
Toppings
1 (14 oz.) can artichokes hearts, drained and coarsely chopped
2 roasted red peppers, drained and chopped (about 3/4 cup)
2 plum tomatoes, diced
1 1/2 cup shredded fontina cheese
2 tablespoons chopped fresh sage
Preheat oven to 425° F. In a 10-inch Lodge® cast iron skillet, cook sausage, onion and garlic over medium high heat for 5 minutes or until sausage is brown and vegetables are tender. Add red pepper; remove from skillet. Wipe out skillet with paper towel; place in oven to heat.
In medium bowl, combine cornbread mix, egg, milk and pesto. Pour into hot skillet; top with sausage mixture, artichoke hearts, red peppers and tomatoes. Bake at 425° F. for 15 to 18 minutes. Sprinkle with cheese and sage. Return to oven; bake 5 minutes or until cheese is melted.
6 Servings