Method of preparation: Preheat oven to 415°. Mix together first 5 ingredients and pour into a well greased 8" cast iron skillet for 30 minutes until brown. Let cool.
Preheat oven to 350°. Crumble cornbread and light bread together. Add onion, poultry seasoning, salt, black pepper and sage. Mix well. Then add butter, egg, half & half, chicken broth and half of cream of chicken soup. Mix well and pour into a greased 10-1/2" square cast iron skillet. Spread the rest of soup on top and bake for 45 minutes until lightly brown.
16 servings
Method of Preparation: Preheat oven to 425° F. Put 12-inch Lodge® Cast Iron skillet on burner at medium low. Add 4 cups heavy whipping cream, 1/2 tsp pepper, 1-1/2 cups portabella mushrooms, 3/4 tsp salt, 2 cups cubed chicken. Allow to heat on stove top 2 - 3 minutes. Stir once or twice.
In a separate bowl, mix 2 cups Martha White® Cornmeal, 2 eggs and 1-1/4 cups buttermilk. Mix well. Set aside.
To creamy chicken mixture add 2 cups shredded fontina cheese and stir to distribute cheese evenly. Evenly layer 1 to 1-1/2 cups fresh basil leaves on top of mixture. Carefully and evenly spoon cornmeal mixture on top of basil.
Put in oven and bake uncovered 25 to 30 minutes or until golden. 6 to 8 servings.
Method of preparation: Heat oven to 325°. Grease or spray pan. Prepare crust using all crust ingredients. Spread the batter evenly across the bottom of Lodge® 10-1/4" skillet. Heat oil in 9" Lodge® skillet and sauté onions (about 2 minutes). Add pasta sauce, corn, chili powder, salt and pepper. Cook sauce until it thickens (about 5 minutes stirring).
Arrange half of the cooked meat on the cornmeal. Pour the sauce over batter spreading it evenly. Then layer on the remaining meat. Bake for 15 minutes. Top the mix with cheese. Bake until the cheese is bubbling (about 10 minutes.) Cut and serve.
6 servings