Monte Cristo Cornbread Skillet Supper
Recipe from Janice Elder – Charlotte, NC
FIRST PRIZE WINNER NATIONAL CORNBREAD COOKOFF 2006
1 (6 oz.) pkg. Martha White® Cotton Pickin’™ or Buttermilk Cornbread Mix
1 1/2 cups chopped cooked turkey
1/2 cup chopped cooked ham
1 1/2 cups shredded Swiss cheese
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
Prepare cornbread mix according to package directions, except bake in a 10 1-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 deg. 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 deg. 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.
In case you wonder about the brand names in this recipe. The National Cornbread Festival at South Pittsburg, Tn. is sponsored by Martha White and Lodge Cast Iron cookware. This cook off attracted almost 900 entries this year and had finalists from North Carolina to California. I have been honored to serve as a judge in this cookoff for the last seven years.