The National Cornbread Festival South Pittsburg, Tennessee

Terry Ann Moore Oaklyn, New Jersey - 2002 National Cornbread Festival Finalist

Creamy Seafood Pie with Herbed Cornbread

½ stick butter
1 cup diced celery
½ cup diced onion
¾ cup red bell pepper, diced
2 cups sliced mushrooms
2 cups fresh asparagus, cut into 1" lengths, blanched
¾ pound shrimp – peeled and deveined
½ pound scallops
1/3 cup white wine (or chicken or seafood stock, if preferred)
salt and pepper to taste
8 ounces cream cheese
1 package Martha White Buttermilk cornbread Mix (6.0 oz)
2 teaspoons each: snipped fresh chives, parsley and rosemary
2/3 cup milk
1 tablespoon dijon mustard
½ cup sliced almonds

Preheat oven to 400 degrees. Melt butter in a deep, 10" cast iron skillet or Dutch oven. Add the celery, onion and bell pepper and sauté until crisp-tender. Add the mushrooms, asparagus, shrimp, scallops and wine. Sauté until seafood is barely cooked, remove from heat, add cubed cream cheese, salt and pepper, let sit a minute, then stir to mix. In a medium bowl, stir together the Martha White Cornbread Mix, herbs, milk and mustard to blend. Spread over the seafood mixture, sprinkle with sliced almonds and bake until cornbread is puffed and golden – 25-30 minutes. Serve warm. If desired, garnish with sprigs of fresh herbs.

Serves 4-6

** Original untested recipe