It’s Cornbread Cook-Off Time – All Star Edition

It’s that time of year again! The 19th Annual National Cornbread Festival® in South Pittsburg, Tenn., is right around the corner and I’m so excited to tell you that we’ve added a new twist.   The 2015 National Cornbread Cook-Off will celebrate with an All Star Edition. We’ve invited ten past Cook-Off winners to come back with their award-winning recipes and compete with the best of the best.

Since the Cook-Off calls for main dish recipes using Martha White® Cornbread Mix and cooked in Lodge® Cast Iron, we often get soup, chili and stew recipes. That’s exactly what three of our returning winners created to take home the grand prize.

Gaynell created White Chicken Chili with Hush Puppy Crust to win the 2003 Cook-Off.  Her flavorful chili is made with chicken and cannellini beans, seasoned with cumin, chili powder, lime and green chilies. The onion flavored crust made from a Martha White cornbread mix ties the whole dish together.

White Chicken Chili with Hush Puppy Crust

Jennifer used classic French onion soup as inspiration for her rustic Tennessee Onion Soup Gratin. The 2011 prize-winning soup has caramelized onion, bacon, Swiss chard and white beans. Cubes of Monterey Jack cheese are mixed into Martha White Yellow Cornbread batter which is spooned over the soup and baked until golden brown.

Tennessee Onion Soup Gratin

In 2013, Lorie created Roasted Poblano Chicken Posole with Floating Corn Cake Islands. She gave this classic Mexican soup a twist by adding roasted poblano peppers. The crisp floating corn cakes are made from Martha White Buttermilk Cornbread Mix, whole kernel corn and cheese.

Roasted Poblano Chicken Posole with Floating Corn Cake Islands

Just talking about these recipes makes me look forward to tasting them all again. Be sure to mark this All-Star Cornbread Cook-Off on your calendar for Saturday, April 25, 2015. I would love to see you there!

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