The National Cornbread Festival proudly announces the winners in the 2007 National Cornbread Festival Cook-off sponsored by Martha White, Lodge Cast Iron and Brown Stove Company. All recipes are owned by Martha White®.
Heat oven to 400° F. Combine ranch dressing, salsa and 1 cup cilantro leaves in 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.
Bake cornbread according to package directions in 8-inch Lodge® cast iron skillet. Cool and crumble.
Meanwhile, in a medium bowl, whisk together lime juice, honey, ginger and salt. Add cilantro, red bell pepper, mango and pineapple; stir. Refrigerate.
In large bowl, combine egg, mayonnaise, lemon juice, seafood seasoning and dry mustard; mix well. Add crumbled cornbread; blend. Fold in green onion and crab meat.
Heat oil in cast iron skillet over medium heat. Form crab mixture into 12 cakes. Cook in hot oil 3 to 4 minutes on each side or until lightly browned. Drain on paper towels. Serve topped with salsa. 6 servings
Preheat oven to 425º F. In a 10-inch Lodge® cast iron skillet, cook sausage, onion and garlic over medium high heat for 5 minutes. Add red pepper; remove from skillet. Wipe out skillet with paper towel; place in oven to heat.
In medium bowl, combine cornbread mix, egg, milk and pesto. Pour into hot skillet; top with sausage mixture, artichoke hearts, red peppers and tomatoes. Bake at 425°F for 15 to 18 minutes. Sprinkle with cheese and sage. Return to oven; bake 5 minutes or until cheese is melted.
6 servings