For the Media
National Cornbread Festival in Search of Nation's Best Cornbread Recipes
Martha White® Announces Call for Entries for 2008 Cornbread Cook-Off
SOUTH PITTSBURG, Tenn., (January, 2008) – Attention all home cooks and cornbread connoisseurs! Grab your aprons and your cast iron skillets. The National Cornbread Festival is in search of original main dish cornbread recipes to be entered into the 12th Annual National Cornbread Cook-Off sponsored by Martha White® and Lodge Cast Iron®.
Ten finalists will compete during the National Cornbread Festival and create their original cornbread specialties under the Big Cook-Off Tent on April 26 in South Pittsburg, Tenn. One lucky winner will be chosen as the reigning cornbread champion and receive $5,000 and a 30-inch stainless steel gas range (a $2,500 value) from Five Star® Professional Cooking Equipment, a division of Brown Stove Works, Inc.
"We always receive so many creative and unique cornbread recipes," said Linda Carman, Martha White baking expert. "Past winners have followed national trends – making chicken the most frequently used meat ingredient, but those recipes vary greatly in how that ingredient is used. We're eager to see what ingredients contestants will use in their main dish recipes this year."
The winner of the first National Cornbread Cook-Off in 1997 was Chicken and Dressing Skillet Bake – an all-in-one variation of a favorite Southern Classic. In 2004, the second place winner went Italian with Pesto Cornbread with Chicken and Sun Dried Tomato Streusel. And, in 2007, it was Southwest-inspired Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle that came out on top.
To qualify for the contest, an entry must be an original Main Dish recipe and prepared with at least one cup of Martha White® Corn Meal or one package of Martha White® Cornbread Mix using Lodge Cast Iron® cookware. Entries must also include contestant's name, address, daytime phone number, and date of birth.
To enter by e-mail, send your original recipe along with your complete contact information to cornbread@dvl.com. E-mail entries must be received by 11:59 p.m. CST on Feb. 29, 2008.
To enter by mail, send your original recipe and complete contact information on an 8 1/2 x 11-inch paper to: National Cornbread Cook-Off 2008, 209 Seventh Avenue North, Nashville, TN 37219. Mail-in entries must be postmarked by Feb. 29, 2008 and received by March 7, 2008.
Ten finalists will be chosen from all entries.
For past winning recipes and complete contest rules, visit www.marthawhite.com or www.lodgemfg.com.
Cash and Prizes
The Cook-Off grand champion will win a $5,000 cash prize and a 30-inch stainless steel gas range from Five Star® Professional Cooking Equipment, a division of Brown Stove Works, Inc. (a $2,500 value) and special gifts from Martha White and Lodge Cast Iron®.
The second prize winner will walk away with $500, the third prize winner with $300. The remaining seven finalists will each be awarded $100. All finalists will receive $500 travel reimbursement and gifts courtesy of Martha White and Lodge Cast Iron®.
Sponsored by Martha White Foods, Inc., Lodge Manufacturing Company, and Brown Stove Works, Inc. Open to legal residents of the United States and D.C., 18 years or older, except food professionals, such as chefs, food writers, or food home economists who create recipes for pay. Void outside the 50 United States and D.C. and where prohibited.
Chicken and Dressing Skillet Bake
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 tablespoon Crisco® Vegetable Oil
2 pkgs. (6 oz.) Martha White® Cotton Country™ Cornbread Mix or Martha White® Buttermilk Cornbread Mix
3 cups cubed cooked chicken, seasoned with salt and pepper
1 cup frozen whole kernel corn
1 1/2 tablespoons poultry seasoning
1 3/4 cups milk
2 eggs, beaten
Heat oven to 400° F. In 10-inch cast iron skillet, cook onion and celery in butter until tender, about 10 minutes. Remove vegetables from skillet; place in large bowl.
Pour oil in same cast iron skillet; place in oven to heat for about 5 minutes. Add remaining ingredients to vegetables in large bowl; blend well.
Pour cornbread batter into hot cast iron skillet. Bake at 400° F. for 29 to 35 minutes or until golden brown. Cut into wedges.
6 servings
Pesto Cornbread with Chicken and Sun-Dried Tomato Streusel
1 pkg. (6.5 oz.) Martha White® Yellow Cornbread Mix
1 egg, beaten
1/2 cup milk
1/2 cup pesto sauce
1 1/2 cups chopped grilled chicken
1 cup marinated sun-dried tomatoes, finely chopped
1/2 cup grated Parmesan cheese
2 tablespoons Crisco® Pure Olive Oil
1 cup mozzarella cheese
2 tablespoons chopped basil
Heat oven to 425° F. In large bowl, combine cornbread mix, egg, milk and pesto sauce. In separate large bowl, combine chicken, tomatoes and parmesan cheese.
Heat oil in 10-inch Lodge® cast iron skillet in oven for 8 to 10 minutes. Pour cornbread batter into hot skillet. Immediately spoon chicken mixture evenly on top of cornbread batter.
Bake at 425° F. for 15 to 20 minutes, until golden brown. Sprinkle with mozzarella cheese and basil and return to oven 2 to 3 minutes, or until cheese is melted.
6 servings
Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle
Dressing
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves
Filling
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeno pepper
2 cups shredded rotisserie chicken
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 can (14 1/2 oz.) diced tomatoes with green chilies
Crust
1 egg
1 (7oz.) package Martha White® Sweet Yellow Cornbread Mix
1/2 cup milk
3/4 cup crushed corn tortilla chips
Toppings
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
3 cups shredded romaine
1 cup chopped tomatoes
Heat oven to 400° F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.
In 10-inch Lodge® cast iron skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.
In large bowl, beat egg. Add cornbread mix and milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.
Bake at 400° F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.
6 servings
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