In a weekend-long celebration of cornbread, dishes with French influence and southern flair take home top honors at the National Cornbread Festival.
Lodge Cast Iron® hosted the 20th Annual Cornbread Festival in its hometown of South Pittsburg, Tennessee, at which Ronna F. of Rockville, Maryland, was crowned the winner of the 20th Annual National Cornbread Cook-Off. As winner of the 2016 Cook-Off, Ronna’s original recipe, Cornbread-Topped Cordon Bleu Skillet, earned her the coveted cast iron skillet crown, a $5,000 cash prize, a 30-inch stainless steel gas range from FiveStar® Professional Cooking Equipment (a $3,250 value), and special gifts from Martha White® and Lodge Cast Iron.
CORNBREAD-TOPPED CORDON BLEU SKILLET
1 large egg
¼ cup sour cream
¾ cup freshly grated Parmesan cheese, divided
1 package Martha White® Cotton Country Buttermilk Cornbread & Muffin Mix
1 cup cooked chicken breast, shredded or diced
1¼ cups bottled Alfredo sauce
1 4-ounce can of mushroom stems and pieces, drained
1 cup fresh spinach leaves
2 ounces thinly sliced deli-style cooked ham, roughly chopped
4 ounces shredded Swiss cheese
cups panko bread crumbs
1 teaspoon dried parsley
Preheat oven to 375°F. In a medium bowl, using a wire whisk, whisk together the egg, milk, sour cream and 1/4 cup Parmesan cheese. Blend in cornbread mix. Set aside.
In a 10-inch Lodge cast iron skillet, combine chicken, Alfredo sauce and mushrooms. Lay the spinach leaves over the chicken mixture. Scatter the ham over the spinach. Sprinkle the Swiss cheese on top of the ham. Spoon the cornbread mixture evenly over the top.
In a small bowl, combine the panko bread crumbs, remaining 1/2 cup Parmesan cheese and parsley. Sprinkle over the cornbread.
Bake at 375°F for 25 to 30 minutes until topping is golden brown and a toothpick inserted in the center of the cornbread comes out clean. Cut into wedges.
Makes 6 to 8 servings.
Lodge is a trademark of Lodge Manufacturing Company.
National Cornbread Festival is a trademark of National Cornbread Festival, Inc.