Use Family Favorites to Inspire Award-Winning Cornbread Recipes

NASHVILLE, Tenn., Jan. 17, 2012 /PRNewswire/ -- The winter months are a great time to enjoy delicious, cherished recipes. Family favorites made with cornbread now have another way to shine with the 16th Annual Martha White® and Lodge® Cast Iron National Cornbread Cook-Off.

(Photo: http://photos.prnewswire.com/prnh/20120117/CL35937 )

(Logo: http://photos.prnewswire.com/prnh/20110902/CL59357LOGO-b )

"Look to your own dinner table for the perfect source of inspiration for an original cook-off entry," said Martha White baking expert Linda Carman. "Everyone is impressed by traditional recipes with a twist, like our 2006 winner Monte Cristo Cornbread Skillet, but ideas for your own original recipe can come from anywhere."

Enter your original main dish cornbread creation by Feb. 29, 2012, and you could be a top 10 finalist who competes at the National Cornbread Festival® on April 28, 2012, in South Pittsburg, Tenn. The grand prize winner will receive $5,000 cash. Entries must be prepared with one package of Martha White Cornbread Mix using Lodge® Cast Iron Cookware. Visit www.marthawhite.com for official rules.

Monte Cristo Cornbread Skillet

1 (6 oz.) package Martha White Cotton Country® Cornbread Mix
Crisco® Original No-Stick Cooking Spray
1 1/2 cups chopped cooked turkey
1/2 cup chopped cooked ham
1 1/2 cups shredded Swiss cheese
4 large eggs
1 cup milk
2 tablespoons mayonnaise
2 tablespoons honey mustard, divided
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup Smucker's® Currant Jelly
Powdered sugar

1. 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; spray generously with no-stick cooking spray.
2. Heat oven to 350°F. Place cornbread cubes in skillet. Top with turkey, ham and cheese. In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon honey mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake 30 to 35 minutes or until set and lightly browned.
3. Melt currant jelly by warming slightly. Add 1 tablespoon honey mustard; whisk to blend.
4. Remove skillet from oven. Cut in wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.

Makes 6 servings

Crisco and Smucker's are trademarks of The J.M. Smucker Company.
National Cornbread Festival is a trademark of National Cornbread Festival, Inc.
Lodge is a trademark of Lodge Manufacturing Company.

SOURCE Martha White

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