Cornbread, Cook-offs, and Recipes
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Recipes

Cornbread Recipes

Taste the Festival!
These recipes are the best of the best. Find a host of recipes from National Cook-off winners to Cornbread Alley favorites. Make them at home, share them with friends, and come to this year’s Festival for more!

National Cornbread Cook-Off Recipes

New Year’s Fritter

New Year's Fritter

2 cups Martha White® self-rising cornmeal

1 cup Martha White® self-rising flour

1 cup Mayfield® buttermilk

1 cup black eyed peas

½ cup bacon bits

½ cup chopped onion

  1. Mix all ingredients together and drop by spoonful into hot oil to fry.
  2. Flip when golden brown.

Cheesy Chorizo Tamale Pie with Cilantro-Lime Crema

Lidia Haddadian - 2nd Place - 2018 Winner

8 dry corn husks
1 quart warm water to soak corn husks

For the Chorizo Filling:
1 tablespoon vegetable oil
1 cup onion, chopped
½ cup each red and green bell pepper
½ teaspoon coriander
¼ teaspoon cumin
½ teaspoon sea salt
1/8 teaspoon black pepper
8 ounces ground chorizo
1 tablespoon raw sugar

For the Tamale Corn Cakes:
1- 15.25 ounce can sweet corn, drained
½ cup butter, melted
2 tablespoons sugar
⅛ teaspoon salt
⅓ cup corn masa harina (fine corn flour)
1- 6.5 ounce package Martha White® yellow cornbread mix
¼ cup water
2 tablespoons milk
4 ounces Mexican cheese mix, shredded

For the Cilantro-Lime Drizzle:
¼ cup Mexican crema
3 tablespoons cilantro leaves
1 tablespoon chopped jalapeno pepper, seeded
1 tablespoon fresh lime juice
2 tablespoons sour cream
½ teaspoon sea salt

For the Garnish:
¼ cup thinly sliced green onion, green part only
¼ cup finely chopped tomatoes, seeded

  1. Soak corn husks in warm water till softened (about 30 minutes); reserve.

2. In a 12-inch Lodge® Cast Iron Skillet, sauté onion and bell peppers in oil till translucent; add coriander, cumin, salt, pepper and chorizo and cook till browned; add raw sugar and cook for another couple minutes; transfer to a heat proof dish; reserve.

3. Pre-heat oven to 350° F. In a small blender, blend corn, butter, sugar and salt till creamy; transfer to a medium bowl. Add masa harina, Martha White® cornbread mix, water and milk; combine well

4. With kitchen shears, cut softened corn husks to fit cast iron wedge mold with about an inch overhang; Place softened corn husk over Lodge® Cast Iron Wedge Mold; divided cornbread mixture in two parts; evenly spread half of cornbread mixture over each corn husk; top evenly with chorizo mixture; cover with remaining cornbread mixture; sprinkle evenly with cheese; bake in preheated oven for 20 minutes.

5. Meanwhile, using a small processor or blender, blend crema, cilantro, jalapeño and lime juice, sour cream and sea salt.Step 6. Drizzle tamale pie wedges with cilantro/lime drizzle; garnish with green onions and tomatoes; Enjoy!

Serves 8

Bacon Jam Corn Cakes, Eggs Benedict, Spiced Fried Chicken and Honey Hollandaise

Ann Jones - 2018 Finalist

For the Bacon Jam Corn Cakes:
1 (6-ounce) package Martha White® Buttermilk Cornbread & Muffin Mix
1 egg, beaten
½ cup milk

For the Bacon Jam:
3 slices thick-cut bacon, coarsely chopped
½ cup chopped onion
1 tablespoon minced large shallot
2 tablespoons pure maple syrup
1 tablespoon balsamic vinegar
½ teaspoon lemon juice
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
Salt and freshly ground black pepper (about ¼ teaspoon of each)
⅛ teaspoon chipotle chili powder
¼ teaspoon chopped fresh rosemary
¼ teaspoon chopped fresh thyme
2 tablespoons cup water

For the Buttermilk Bath:
8 ounces boneless/skinless chicken thighs, cut in half
1 cups buttermilk
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon onion powder
⅛ teaspoon thyme
1 pinch cayenne pepper
1 heaping teaspoon honey

For the Chicken Dredge:
2 cups self-rising Flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon thyme, minced
¼ teaspoon dry sage, minced
Vegetable oil (for frying)

For the Chipotle Honey Hollandaise:
1 package hollandaise mix (or use favorite homemade recipe)
4 tablespoons butter
1 cup water
1 tablespoon honey
1 pinch chipotle chili powder

For the Poached Eggs:
6 large eggs, brought to room temperature
Salt and black pepper

  1. Preheat oven to 425° F.

2. To make the Bacon Jam Corn Cakes, combine in a bowl and mix together. Set aside until ready to bake.

3. Using the top/lid of the Lodge® 3.2 Quart Cast Iron Combo Cooker as a skillet, heat over medium heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 6-8 minutes. Remove bacon using a slotted spoon and drain on paper towels; keep all the bacon fat in the pan; do not discard.

4. Add the onions and shallots to the skillet with the bacon renderings and cook over medium heat until softened, 3-5 minutes. Add the remaining Bacon Jam ingredients and stir to combine. Bring the mixture to a boil, reduce heat to medium low and simmer, stirring occasionally. Cook until the jam has a glossy appearance and syrup-like consistency, about 8-10 minutes.

5. Allow the onion mixture to cool slightly. Add the bacon and onion mixture to a food processor and pulse until combine and onions are smaller bits but not to a paste. Return to the skillet and spread out into an even/smooth layer. Pour the cornbread mix over the top and bake 15 minutes.

6. Moving on to the chicken, combine the chicken and remaining Buttermilk Bath ingredients to a large bowl, cover and let set for at least 20 minutes.

7. Combine Chicken Dredge ingredients to a large dish; coat chicken in the flour mixture and shake off excess flour.

8. Add enough oil to fill half a Lodge® 3.2 Quart Cast Iron Cooker and bring up to 350° F over medium high heat. Fry chicken in hot oil for 3-4 minutes on each side. Remove from oil and let drain on paper towels.

9. Prepare hollandaise mix per package instructions. Add honey and chili powder at the end; stir until well combined and serve immediately.

10. To poach the eggs, add water to a large stock pot ¾ full and bring to a very low boil. Poach eggs 3 minutes. Use a slotted spoon to transfer to paper towels. Lightly salt and pepper.

11. To assemble, use a 3-inch biscuit cutter to cut out the Bacon Jam Corn Cakes. Top with fried chicken, poached egg, Hollandaise sauce and chives to garnish.

 

 

Serves 6

Double Decker Denver Omelet Cornbread Stack

Carson Aaron - 2018 Finalist

For the Cornbread Cakes:

¼ cup olive oil
1 package Martha White® Mexican Cornbread & Muffin Mix
⅓ cup heavy whipping cream
8 large eggs

For the Filling:
2 tablespoons olive oil
4 ounces chopped bacon
2 cloves garlic, minced
⅓ cup diced red onion
⅓ cup diced green bell pepper
⅓ cup fresh sliced mushrooms
1 cup fresh baby spinach
4 ounces thin sliced deli ham
2 cups shredded cheddar cheese

For the Maple Mustard:
¼ cup yellow mustard
3 tablespoons pure maple syrup

  1. Preheat oven to 425° F.

2. Divide olive oil between two 12-inch Lodge® Cast Iron Skillets and swirl to coat bottom of skillets.

3. Whisk together Martha White® Mexican Cornbread & Muffin Mix, heavy whipping cream and 4 eggs until smooth. Pour half of the cornbread batter into one of the prepared skillets. Top with 4 eggs (this will be the top layer of the stack). Pour remaining batter in second prepared skillet. Place both skillets in preheated oven and bake for 18 to 22 minutes or until toothpick inserted into center of cornbread comes out clean.

4. While cornbread is baking, prepare filling. Heat olive oil in a 12-inch Lodge® Cast Iron Skillet over medium-low heat. Add chopped bacon and cook until bacon is beginning to crisp. Add garlic, onions, bell pepper, and mushrooms. Cook, stirring occasionally, until onions are translucent and pepper are tender. Stir in spinach and cook until spinach has wilted. Remove from heat.

5. Whisk together mustard and maple syrup until smooth. Set aside.

6. To assemble, place ham on top of plain cornbread layer. Spread prepared vegetable/bacon filling evenly over top of ham. Top with shredded cheese. Transfer remaining cornbread layer with eggs to top of cheese. Drizzle with maple mustard just before serving.

Serves 8-10

Too “Gouda” to Be True Cornbread Cakes Topped with Pancetta Laced Seafood Cream Sauce

Pamela Gelsomini - 1st Place - 2018 Winner

For the Cornbread Cakes:
1, 7-ounce package Martha White® Sweet Yellow Cornbread & Muffin Mix
1 egg
¼ cup milk
1 cup frozen corn, thawed
1 ½ cup smoked gouda cheese, shredded
2 tablespoons olive oil
4 tablespoons butter

For Pancetta Laced Seafood Cream Sauce:
4 tablespoons olive oil
4 tablespoons butter
¾ pound scallops
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
1 pound shrimp, shelled & deveined
1 medium onion, chopped
6 ounces pancetta, diced
1 jalapeno, chopped fine (including seeds)
½ cup green pepper, chopped
½ cup red bell pepper, chopped
½ cup frozen corn, thawed
1 cup heavy cream
1 teaspoon Dijon mustard
¾ cup smoked gouda cheese, shredded
3 tablespoons fresh lemon juice
4 tablespoons fresh parsley, chopped

  1. In a large bowl, combine the Martha White® Cornbread Mix, egg, milk, corn, and cheese to form a batter. Heat a large Lodge® Cast Iron Skillet over medium heat with the olive oil and 2 tablespoons of the butter. Working in 2 batches of 3, make 6” pancakes (I use an ice cream scoop to get consistent size). Let cook until you can see the bottoms starting to brown, about 1-2 minutes, and flip to brown the other side. Cakes should be fluffy and golden brown. Place on a cookie sheet, covered with foil, and place in a 200° F oven to keep warm.

2. Heat your Lodge® skillet, over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. Sprinkle scallops with ½ teaspoon salt, ½ teaspoon of the black pepper, the garlic powder, and paprika. Lightly massage the scallops so the seasonings are evenly distributed. Place each scallop in the very hot skillet, careful not to crowd, and sear for 1 ½ minutes on each side. Remove from pan and set aside.

3. Add another tablespoon each of olive oil and butter to the pan and sear shrimp until they turn pink, about 2 minutes. Remove from pan and set aside.

4. Reduce heat to medium and add remaining olive oil and butter to the pan. Sauté onions and garlic until soft and fragrant. Add mushrooms and pancetta and continue to cook for another 5 minutes until pancetta renders fat and mushrooms begin to brown. Add jalapeno, green bell, and red bell peppers to the skillet and sauté until just soft, about 3 more minutes.

5. Add corn, cream, and Dijon mustard to the skillet and bring to a boil and let reduce until thickened, about 3 minutes. Stir in shredded gouda and lemon juice.

6. Serve one gouda corn cake topped with seafood sauce and garnish with parsley.

Serves 6-8

Crispy Crusted Caribbean Turkey Tomato Pie

Sharon Sorensen - 2018 Finalist

For the Crispy Herb Crust:
2- 7 ounce packages Martha White® Sweet Yellow Honey Cornbread & Muffin Mix, reserve 3 tablespoons aside in a small bowl
6 Tablespoons of all-purpose flour (3 tablespoons for crust mixture, 3 tablespoons for dusting surface and crust roll out)
½ teaspoon sea salt
½ teaspoon dried thyme leaves
¾ cup cold butter, unsalted and cubed
1- 5.3 ounce cup plain Greek yogurt, (4 tablespoons for crust mixture, the remainder for turkey mixture)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon grated nutmeg

For the Caribbean Turkey-Tomato Filling:
4 tablespoons extra virgin olive oil (1 tablespoon to coat inside of pan, 3 tablespoons to sauté turkey, onion, and pepper)
1 pound ground turkey
1 small yellow onion, chopped
1 green pepper, chopped
1 teaspoon garlic paste
¾ teaspoon sea salt
¼ teaspoon white pepper
¼ teaspoon ground cumin
¼ teaspoon ground coriander seed
¼ teaspoon ground all-spice
½ teaspoon ground Ceylon cinnamon
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes
¼ cup half & half
1 ½ cups mozzarella (1 cup for turkey mixture, ½ cup reserved to sprinkle on top of tomatoes)
3 large red tomatoes, (¼” slices)
Drizzle of olive oil (about 1 ½ tablespoon)
¼ cup green scallions, sliced
Salt and ground black pepper, to taste
2 mini yellow sweet peppers, sliced

For Fresh Herb Crumb Topping:
6 tablespoons fine bread crumbs
3 tablespoons cornbread mix (which was reserved earlier)
1 teaspoon fresh thyme, de-stemmed
¼ cup unsalted butter, melted

1. Preheat oven to 425° F.

2. Crispy Herb Crust: In food processor, pulse together cornbread mix, (minus the 3 tablespoons. set aside for the herb crumb topping), 3 tablespoons flour, dried thyme, sea salt, and cubed butter. Add 4 tablespoons of yogurt, garlic powder, onion powder, and nutmeg to the mix. Pulse until dough forms. Turn dough onto lightly floured surface, and form dough into a disk. Cover with plastic wrap, and place into refrigerator while preparing the turkey mixture.

3. Caribbean Turkey-Tomato Filling: In a Lodge® 12-inch Cast Iron Skillet, pour 1 tablespoon olive oil. Using a paper towel, rub down entire inside of pan. Place pan on medium-high and add remaining oil. To hot oil, add turkey, yellow onion, and green pepper. Add in garlic paste, sea salt, white pepper, cumin, coriander, all-spice, cinnamon, dried thyme, crushed red pepper flakes, and cook all the spices with mixture, until turkey is browned and onions are translucent. Add in the remainder of the yogurt, half & half, and 1 cup of mozzarella. Stir well and remove pan from heat.

4. Rolling out dough: Remove dough from refrigerator. On lightly floured surface, roll out dough into a 15-inch round. Place dough into a clean, Lodge® 12-inch Cast Iron Skillet, and press dough onto bottom and up the sides of pan. (This is a rustic pie shell, so no need to be particular). Bake for 10 minutes. Remove from oven.

5. Filling the crust: Fill crust with cooked turkey filling. Place sliced tomatoes on top of turkey filling. Drizzle with olive oil, salt and pepper to taste, and sprinkle mozzarella and green scallions on top. Top with mini yellow pepper slices.

6. Fresh Herb Crumb Topping: Mix bread crumbs, 3 tablespoons cornbread mix (which was reserved), fresh thyme, and melted butter in small bowl with fork. To finish, sprinkle crumb topping over tomatoes, cheese, scallions. Bake for an additional 20 minutes, or until warmed completely throughout. Cover with tin foil to keep cheese and crust from getting to brown, if necessary. Enjoy immensely!

Serves 6

Tamale Cakes

Jackie Hardin - 2018 Finalist

For the Tamale Cakes:
2 boxes Martha White® Sweet Yellow Cornbread & Muffin Mix
2 eggs
⅔ cup milk
¼ cup melted butter
2 tablespoons chopped green chilies
½ cup frozen yellow corn
1 teaspoon fresh chopped rosemary

For the Chipotle Cream:
2 cups mayonnaise
1-2 chipotle peppers with adobe sauce

For the Toppings:
1 pound lump crab meat
2 avocados, sliced
2 tomatoes, seeded and finely chopped
8 ounces sour cream

Fresh flat leaf of parsley for garnish

  1. Preheat oven to 400° F. Spray Lodge® Cast Iron Drop Biscuit Pan with no stick spray and place in hot oven.

2. Combine Martha White® Sweet Yellow Cornbread Mix, eggs, milk, butter, chopped green chilies, and rosemary together in a mixing bowl. Pour into a hot Lodge® Biscuit Pan.

3. Bake for 15-18 minutes or until done. Remove from oven and allow to cool slightly.

4. While Tamale Cakes bake, blend together mayonnaise and chipotle peppers with adobe sauce.

5. Assemble; On serving plate spread a little of the Chipotle Cream. Place Tamale Cake onto of the Chipotle Cream. Top Tamale Cake with sour cream, then sliced avocado, crab and chopped tomatoes. Drizzle with Chipotle Crème and garnish with flat leaf parsley.

Serves 8

Cajun Crab Corn Cakes with Pickled Okra Maque Choux

Amy Fossett - 3rd Place - 2018 Winner

For the Cajun Crab Corn Cake:
2 packages of Martha White® Sweet Yellow Cornbread and Muffin Mix
4 large eggs
3 ½ cups buttermilk
2 tablespoons vegetable oil
1 jumbo lump crab meat
1 sweet potato, roasted, peeled, and mashed
Orange zest
Lemon zest
2 teaspoons creole mustard
2 teaspoons Cajun seasoning
3 Green onions (green tops diced)
¼ cup chopped cilantro

For the Maque Choux:
1 small red onion, chopped
1 green bell pepper, chopped
3 cups, frozen shoepeg corn, thawed
2 plum tomatoes, seeded, and chopped
¼ pound smoked andouille sausage, diced
¼ cup chopped green onion tops
¼ teaspoon black pepper
1 to 2 tablespoons olive oil
1 jar pickled okra (4-5 chopped, depending on preference)

For the Bloody Mary Drizzle (non-alcoholic):
½ cup Bloody Mary mix
¼ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon prepared horseradish
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
¾ teaspoon celery salt
½ teaspoon Worcestershire sauce

  1. Preheat oven to 400° F. In a 12-inch Lodge® cast iron skillet, heat ¼ cup of vegetable oil while preparing batter. In a large bowl, combine cornbread mix, eggs, buttermilk, vegetable oil, orange zest, lemon zest, creole mustard, Cajun seasoning, and onions. Mix well. Gently fold in crab meat, careful not to overmix. Add cilantro and pour into skillet. Place skillet in oven and bake for 30-35 minutes until golden brown. Complete steps 2 and 3 while cornbread is baking.

2. Gently toss all Maque Choux ingredients in a bowl until combined and chill until ready to use.

3. Combine all Bloody Mary Ingredients and chill until ready to use.

4. Remove cornbread from oven. All to cool. Slice into triangles. Place a slice onto a serving plate. Spoon a generous portion of the Maque Choux on top and finish with the Bloody Mary Drizzle. Enjoy!

Serves 8

Cornmeal Pitas with Spicy Chicken and Mustard Greens

Daljeet Singh - 2018 Finalist

For the Cornmeal Pitas:
1 ½ packages (6.5 oz.) of Martha White® Yellow Cornbread & Muffin Mix, total amount 9 ¾ ounces
¾ cup all-purpose flour
½ cup buttermilk
¼ cup warm water
¼ cup Martha White® Yellow Cornmeal to spread over the working surface

For the Spicy Chicken and Mustard Greens:
1 tablespoon canola oil
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
½ cup finely chopped yellow onion
1½ pounds boneless, skinless chicken thigh filets chopped into bite size pieces
1 teaspoon crushed red pepper
½ teaspoon ground turmeric powder
2 ½ cups finely chopped (in food processor) mustard greens
1 teaspoon salt
½ cup buttermilk

  1. Combine Martha White® Yellow Cornbread & Muffin Mix and all-purpose flour, buttermilk, and water in a large glass bowl. Mix well using a fork. Knead the mixture for a few minutes to form a ball of dough. Cover with plastic wrap and set aside at room temperature.

2. Heat the skillet of Lodge® 3.2 Quart Combo Cooker over medium heat. Add oil and when heated through, add ginger, garlic and onions. Cook stirring constantly until lightly brown. Add chicken pieces, red pepper, and turmeric. Continue to stir until chicken pieces turn opaque. Add mustard greens. Mix well and cook for a few minutes while continuing to stir. Add salt and buttermilk, mix well. When buttermilk begins to boil, cover the skillet using skillet cover. Reduce heat to low and let mixture cook for 10 minutes. Remove the cover and stir. Cook until the liquid has been absorbed into the mixture. Remove from heat and cover with aluminum foil.

3. Wipe clean the skillet cover and place it on the stove. Heat the skillet cover to medium low heat (surface temperature of around 350-400° F). Divide the dough into four equal parts and form into four round patties. One at a time, place the patties on the working surface. Use a rolling pin to roll into 7 inch diameter round pita dough. Place the dough on the skillet, one at a time and cook for a minute per side until lightly brown on both sides. Remove from heat and place on a serving plate.

4. Cut each pita in half, then using a sharp, thin knife, split open both halves. Divide the chicken and mustard green mixture into 8 equal parts and fill each pita half with this portion of mixture and serve.

Serves 4

The Hot Italian Skillet

Elaine Barbee - 2018 Finalist

Sausage Mixture:
1 tablespoon olive oil
6 hot Italian sausage links
1 large yellow onion (thinly sliced)
7 large bay leaves
1 tablespoon minced fresh garlic
28 ounce can crushed tomatoes
1 ½ teaspoon kosher salt
2 teaspoon fresh cracked pepper
2 teaspoon white sugar

Garnish Mixture:
1 small bunch flat leaf Italian parsley (cleaned and dry, leaves removed)
1 clove garlic (skin removed)
¼ cup banana peppers rings (dried on a paper towel and finely minced)
Zest of 1 lemon

Cornmeal Mixture:
2 packages Martha White® Cotton Country Cornbread Mix
1 tablespoon granulated garlic
2 teaspoon ground oregano
1 cup shredded Parmesan cheese (divided)
½ cup banana pepper rings (chopped)
4 tablespoon melted butter
1 ½ cups water

Topping:
2 cups finely shredded Italian cheese

  1. Sausage mixture: In a 12 in. Lodge® Cast Iron skillet, over medium high heat, drizzle the olive oil evenly over the bottom of the skillet. Add the sausage links. Cook until brown on all sides.

2. Add the onion slices and the bay leaves to the sausages. Cook until the onions are softened. Stirring frequently. Add the garlic, crushed tomatoes, salt, pepper, and sugar. Simmer over medium heat for 30 minutes until thickened. Stirring frequently. While the sausage mixture is simmering make the gremolata.

3. Place the parsley leaves on a small cutting board. Grate the garlic over the parsley leaves. Then add the minced banana peppers over the garlic, zest the lemon over the parsley mixture. Using a sharp knife finely mince all of the ingredients mixing together. Set aside to garnish the dish.

4. Preheat oven to 450° F. Add 1 tablespoon olive oil to the Lodge® Cast Iron skillet and place in oven while it is coming up to temperature. Once the oven is up to temperature remove the skillet from the oven and set aside. In a medium bowl add 2 packages of Martha White® Cotton Country Cornbread Mix, garlic, oregano, ½ cup shredded parmesan (reserve the other ½ cup parmesan for the topping), banana peppers, melted butter, and water. Mix well and add to a warm 12 inch Lodge® Cast Iron skillet and using the back of the spoon spread the mixture out to the edges of the skillet. Place in preheated oven and bake for 7 minutes.

5. Remove from the oven and sprinkle the top evenly with the remaining parmesan. Turn off oven and turn on broiler. Return cornbread to the broiler for 1 minute or until golden brown on top. Watch closely so it doesn’t burn.

6. Remove from broiler add the 2 cups Italian cheese evenly over the top. Then layer the sausage links over the cornbread. Spoon the sauce over the sausage links and then garnish with the gremolata. Serve immediately.

Serves 6

Smokey Chicken Tinga Street Gorditas

Felice Bogus - 3rd Place - 2017 Winner

Chicken Tinga:
1 package Martha White® Cotton Country Cornbread Mix &
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 cup chopped pineapple, fresh or canned (well drained, if canned)
16 ounce bottle chipotle salsa
15 ounce can fire-roasted chopped tomatoes, with the liquid
1 tablespoon cider vinegar
4 cups shredded, cooked chicken (or 1 rotisserie chicken, skinned, boned, and shredded)

Gorditas:
6 ounce package Martha White Cotton Country Cornbread Mix
½ cup water
1 large egg, beaten

Diced avocado
Crumbled queso fresco, queso anejo, or Romano cheese
Lime wedges

  1. Preheat oven to 400° F. Spray Lodge® Cast Iron Drop Biscuit Pan with no stick spray and place in hot oven.

Make the chicken:
1. Heat a large (10 ¼” or 12″ Lodge® Cast Iron skillet over medium-high heat and heat the oil. Saute onion and pineapple about 5 minutes, or until just beginning to brown.
2. Add the salsa, tomatoes, and vinegar, and bring to a simmer. Continue cooking, stirring frequently, until the mixture thickens, about 5 minutes.
3. Stir in shredded chicken and adjust seasoning to taste. Keep chicken warm while frying the gorditas.

Make the gorditas:
4. Preheat oven to 200° F.
5. Heat a large Lodge® Cast Iron skillet over medium high heat.
6. Combine cornmeal mix, water, and egg in a bowl until completely combined.
7. Film skillet lightly with vegetable oil and pour batter by the ¼ cupful into the skillet without crowding the pan. Cook until golden on each side, flipping once. Drain cooked gorditas briefly on paper towels, transfer to a baking sheet, and place in oven to keep warm. Continue frying, adding small amounts of oil as necessary, until all the batter is used.

Assemble the gorditas:
8. Carefully cut around the circumference of each gordita, splitting in half. Top each with a generous helping of chicken tinga. Sprinkle with avocado and cheese, replace tops, and serve immediately with lime wedges.

Serves 4

Cornbread Cuban Sandwiches with Mojo Sauce

Ashlyn Morgan - 2nd Place - 2017 Winner

For the Cornbread:
2 packages Martha White® buttermilk cornbread mix
2 eggs, beaten
1 cup buttermilk
8 ounce can creamed corn
Oil or shortening for greasing

For the Mojo Sauce:
1 red bell pepper
2 tablespoons of minced garlic
1 bunch cilantro (about 1 cup firmly packed)
1 1⁄2 teaspoons salt
1⁄2 teaspoon cayenne pepper
1 tablespoon cumin
1 tablespoon paprika
1 jalapeno pepper
1⁄2 red onion
1 cup olive oil

For the Sandwich Fixings:
1 pound pre-cooked, shredded pork
3⁄4 pound sliced ham
8 slices swiss cheese
Mustard – to taste
Pickles – to taste
1⁄4 stick of butter

**Garnish sandwiches with toothpick skewered slices of pickle, jalapeno, and red onion

  1. Preheat the oven to 400°F
  2. Grease 12-inch Lodge® cast iron skillet and place in oven while preparing batter
  3. In a large bowl, mix together Martha White® cornbread mix, eggs, and buttermilk. Whisk to combine
  4. Stir in creamed corn
  5. Remove hot skillet from oven and pour in batter
  6. Cook for 20-25 minutes
  7. While the cornbread is baking, make the mojo sauce
  8. In a food processor blend together bell pepper, garlic, jalapeno, onion, cilantro, and spices
  9. Add olive oil last and only pulse for a few seconds to incorporate the oil
  10. Coat the pulled pork in the mojo sauce. Set aside.
  11. Remove cornbread from oven when ready. Allow to cool.
  12. When cool, turn the cornbread out from the skillet. Slice in half horizontally to make 2 parts of the sandwich, a top and bottom.
  13. Place the bottom of the cornbread back in the skillet.
  14. Spread bottom with mustard, then add pickles, then ham, then pork, and finally Swiss cheese.
  15. Place top half of cornbread back in skillet to complete the sandwich. Generously butter the top.
  16. Place skillet back in oven for about 10 minutes. Optional: take another skillet (preferably hot) and place on top, to create a sandwich press while in the oven.
  17. Remove skillet from oven. Slice cornbread Cuban sandwiches into triangles. Garnish with fresh pickles, jalapeno, and red onion.
  18. Serve to happy guests!

 

  1. Serves 4

Chili Shrimp and Coconut Cornbread

Hidemi Walsh - 1st Place - 2017 Winner

For Coconut Cornbread:
1 package (7 ounce) Martha White® Sweet Yellow Cornbread & Muffin Mix
1 large egg
½ cup canned coconut milk
1 tablespoon water
¼ cup unsweetened coconut flakes
1/8 teaspoon salt
½ tablespoon unsalted butter, melted

For Chili Shrimp:
24 Frozen medium shrimp, peeled, deveined, tail removed and thawed
1 tablespoon grated fresh garlic
1 tablespoon grated fresh ginger
2 Large scallions
¾ cup water
¼ cup Sriracha® tomato ketchup
1 teaspoon soy sauce
½ teaspoon sugar
¾ teaspoon crushed red pepper
1/16 teaspoon salt
1/8 teaspoon black pepper
1 large egg, beaten
½ tablespoon cornstarch
1 tablespoon water
4 slices bacon

  1. Make coconut cornbread. In a medium bowl, whisk together 1 egg, coconut milk, 1/8 teaspoon of salt, 1 tablespoon of water and cornbread & muffin mix. Mix in coconut flakes until well blended. Use the lid of the Lodge® Cast Iron 3.2-quart Combo Cooker as a skillet. Spread the melted butter on the bottom of the lid and spread the cornbread mixture evenly. Bake in preheated 400°F oven for 19-21 minutes until golden brown and a tooth pick inserted in center of the cornbread comes out clean.
  2. While the cornbread is baking, make chili shrimp. In a small bowl, mix together Sriracha® tomato ketchup, soy sauce, sugar, crushed red pepper, 1/16 teaspoon of salt and black pepper.
  3. Heat the 3.2-quart Lodge® Cast Iron Combo Cooker over medium heat. Chop bacon, add the bacon to the cooker and cook stirring constantly until the fat is rendered and bacon is almost crisp. Add garlic and ginger to the cooker. Cook stirring constantly until fragrant. Add shrimp to the cooker and cook stirring constantly until shrimp turn opaque. Stir in the Sriracha® tomato ketchup mixture and ¾ cup of water. Reduce heat to medium-low and cook stirring occasionally for 5 minutes.
  4. Cut out the stem end of scallions and chop scallions. In a small bowl, mix together cornstarch and 1 tablespoon of water.
  5. After 5 minutes, add the scallions to the cooker and stir to combine. Then add the cornstarch mixture to the cooker and stir until thickened. Stir in the beaten egg until egg is fluffy, not over cooked.
  6. When the coconut cornbread has baked, remove the lid from the oven, cut the coconut cornbread into four and place on each individual serving platter. Put the chili shrimp over the top equally.

Serves 4

Smokey Chicken Tinga Gorditas

Felice Bogus

Chicken Tinga:
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 cup chopped pineapple, fresh or canned (well drained, if canned)
1 (16-oz.) bottle chipotle salsa
1 (15-oz.) can fire-roasted chopped tomatoes, with the liquid
1 tablespoon cider vinegar
4 cups shredded, cooked chicken (or 1 rotisserie chicken, skinned, boned, and shredded)

Gorditas:
1 (6-oz.) package Martha White® Cotton Country Cornbread Mix
½ cup water
1 large egg, beaten
Diced avocado
Crumbled queso fresco, queso anejo, or Romano cheese
Lime wedges

Make the Chicken

  1. Heat a large Lodge cast iron skillet over medium-high heat and heat the oil. Saute onion and pineapple about 5 minutes, or until just beginning to brown.
  2. Add the salsa, tomatoes, and vinegar, and bring to a simmer. Continue cooking, stirring frequently, until the mixture thickens, about 5 minutes.
  3. Stir in shredded chicken and adjust seasoning to taste. Keep chicken warm while frying the gorditas.
    Make the gorditas

    4. Preheat oven to 200º.
    5. Heat a large Lodge cast iron skillet over medium-high heat.
    6. Combine cornmeal mix, water, and egg in a bowl until completely combined.
    7. Film skillet lightly with vegetable oil and pour batter by the ¼ cupful into the skillet without crowding the pan. Cook until golden on each side, flipping once. Drain cooked gorditas briefly on paper towels, transfer to a baking sheet, and place in oven to keep warm. Continue frying, adding small amounts of oil as necessary, until all the batter is used.

    Assemble the gorditas
    8. Carefully cut around the circumference of each gordita, splitting in half. Top each with a generous helping of chicken tinga. Sprinkle with avocado and cheese, replace tops, and serve immediately with lime wedges.
    SERVES 4

Bob’s Bama Hoecake Sliders

Bob Carlton, Birmingham, AL - Martha White Charity Cook-Off Winner

2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
1 large egg
1¾ cups buttermilk
¼ cup Crisco® vegetable oil
2 to 3 tablespoons of Crisco® shortening (optional)
12-ounce container of pimento cheese (your favorite brand or see recipe below)
1 pound of smoked sausage
1 16-ounce jar of spicy pickle slices

1. Beat egg in medium bowl. Add buttermilk, vegetable oil and corn meal mix and stir until smooth. Set aside.
2. Slice smoked sausage into 2-inch pieces. Then slice pieces lengthwise to cut in half. Set aside.

*If making your own pimento cheese, follow the recipe below or use a favorite family recipe.
3. Cut individual pickle slices into quarters. Set aside.
4. Heat a 12-inch Lodge Cast Iron skillet (or a Lodge Cast Iron griddle) over medium to medium high-heat.
5. After skillet gets hot, add the sliced sausage and cook for 2 to 3 minutes on each side. After sausage reaches the desired degree of doneness, remove from skillet and let drain on paper towel. Repeat this step until all of the sausage is cooked.
6. Leave remaining sausage drippings in skillet, and while skillet is still hot, drop heaping spoonfuls of corn meal mixture into skillet to create medallion-sized hoecakes (about 2 inches in diameter). Brown for about 1 to 1-1/2 minutes and then flip. Brown other side for 1 to 1-1/2 minutes and then remove hoecakes. Place on a cookie sheet and keep warm in oven on low heat (about 200 degrees). Repeat this step until all of the corn meal mix is cooked. If sausage drippings run out, add 1 tablespoon of shortening to the pan for each batch of hoecakes.
7. To build the hoecake sliders, take one hoecake and spread with pimento cheese. Top with two slices of sausage and about four of the pickle quarters. Spread pimento cheese on another hoecake and then place it on top to create a small sandwich or slider. Hold it together with a toothpick if necessary. Repeat this step until you have used all of the ingredients.

Serve immediately and enjoy.
SERVES 16

Optional pimento cheese recipe:
8 ounces of sharp white cheddar cheese
8 ounces of red-wax hoop cheese
2-ounce jar of diced pimentos, drained
1/3 cup of mayonnaise
2 tablespoons of Worcestershire sauce

Grate cheese into large mixing bowl. Add mayonnaise, Worcestershire sauce and pimentos and stir thoroughly until all ingredients are blended. Serve immediately or store in a sealed, plastic container in the refrigerator for up to 10 days.

Bayou Smoky Shrimp and Fried Cornbread Green Tomatoes

Naylet LaRochelle, Miami, FL - 3rd Place

REMOULADE
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon whole grain mustard
2 tablespoons diced pimiento
2 tablespoons lemon juice
3-4 dashes hot sauce, to taste

AREPAS
1 (7 ounce) bag Martha White Sweet Yellow Cornbread Muffin Mix
2/3 cup milk
1 egg
½ cup crumbled Cotija cheese

GREEN TOMATOES
1 cup panko
1 ¼ teaspoon Cajun Seasoning
½ cup Martha White Sweet Yellow Cornbread Muffin Mix (from a 7 oz bag)
1 egg
¼ cup milk
8 slices firm, green tomatoes
Vegetable oil, for frying

SHRIMP
1 pound shelled, deveined shrimp, thawed if frozen
2 tablespoons lemon juice
Kosher salt to preference
1 tablespoon paprika
1/8 teaspoons coarse black pepper
3 tablespoons vegetable oil
¼ cup chopped cilantro
Lemon wedges, if desired
Hot sauce, if desired

1. In a large bowl, mix all arepa ingredients except the cheese until well combined.
2. Heat a 10.25 inch Lodge Cast Iron Skillet over medium heat until hot. Spray with nonstick cooking spray.
3. Pour about 1/3 cup batter into hot skillet (dividing to make 4 arepas).
4. Cook until top has a bubbly surface; flip.
5. Sprinkle top with about 2 tablespoons cheese; cook until light brown on bottom. Fold arepa over to make

Mexican Style Cornbread with Chipotle Shrimp Salad

Karen Harris, Littleton, CO - 2nd Place

3 teaspoons vegetable oil, divided
½ small yellow onion
¼ large orange of red bell pepper
1 large clove garlic, crushed
1 cup fresh or frozen yellow sweet corn, divided
1 7 oz. package Martha White sweet yellow cornbread mix
1 egg, beaten
½ cup milk
1 tablespoon coarsely chopped cilantro
¼ cup chopped green onion tops

CHIPOTLE SHRIMP
2 tablespoons vegetable oil
4 tablespoons butter
¼ cup finely chopped yellow onion
1 large garlic clove, crushed
1/3 cup canned adobo sauce
1 ¼ lbs. medium sized shrimp, peeled and deveined
1 tablespoon fresh lime juice
½ tablespoon kosher salt
1/8 teaspoon coarsely ground black pepper

SALAD
1/3 cup mayonnaise
2 teaspoons fresh lime juice
¼ teaspoon mild chile powder
3 ounces cotija cheese, grated, divided
1 medium size head of red leaf lettuce, cut into strips
1 ripe, yet firm avocado, peeled, seeded and coarsely chopped

1. Preheat oven to 400°F.
2. Pour 1 teaspoon of the oil into the bottom of a Lodge 10.25 inch Cast Iron Skillet. Rub oil around skillet with a paper towel. Place oiled skillet on stove over medium high heat. Once the pan is hot, add onion and bell pepper. Toast vegetables until they have brown spots and become aromatic, stirring occasionally. Add garlic and sauté for 1 minute. Transfer to a medium size mixing bowl. Set aside until ready to use.
3. Pour 1 teaspoon of the oil into a 10.25-inch Lodge Cast Iron Griddle Pan. Wipe with a paper towel and place in the preheated oven to heat.
4. Wipe skillet out with a paper towel and return to heat. Add 1 teaspoon of oil to the skillet and rub it with the paper towel. Heat pan to hot and add the corn to the skillet and toast(stirring occasionally) until it is slightly blistered and has brown spots. Transfer 2/3 to the bowl with the other vegetables, and reserve 1/3 for garnish.
5. To the mixing bowl with the vegetables, add the cornbread mix, egg, milk, cilantro and green onions. Mix well. Pour into the hot griddle pan, smoothing with the back of a spoon until it is evenly distributed. Return to the oven and bake for 10 to 12 minutes or until it is a light golden brown. Keep warm until ready to use.

CHIPOTLE SHRIMP
6. Wipe cast iron skillet out with paper towel. Preheat pan over medium high heat.
7. When pan is hot, add oil and butter. When the butter is melted, add onion and sauté until soft, approximately 3 minutes. Add garlic and sauté for 1 minute longer. Add adobo sauce and stir well to incorporate. Once mixture is hot and bubbly, add shrimp and sauté until they just start to turn opaque. Add line juice, salt and paper, stir well. Remove from heat, cover and keep warm until ready to use.

SALAD
8. Place mayonnaise, lime juice, and chile powder in the bottom of a medium size salad bowl. Mix well. Add 1/3 of the cheese and stir gently. Place lettuce and avocado on top of the dressing in the bowl, toss until lettuce and avocado are coated.
9. To assemble, slice cornbread into 6 equal sized pieces. Transfer to serving plates. Spoon equal amounts of the shrimp and sauce over the cornbread. Top with dressed lettuce and avocado. Garnish with the reserved corn and grated cheese. Sprinkle with additional chile powder if desired.

 

SERVES 6

Cornbread-Topped Cordon Bleu Skillet

Ronna Farley - 1st Place

1 large egg
1/2 cup of milk
1/4 cup sour cream
3/4 cup freshly grated Parmesan Cheese, divided
1 (6 oz.) package Martha White Country Buttermilk Cornbread and Muffin Mix, or Buttermilk Cornbread and Muffin Mix
1 cup cooked chicken breast, shredded and diced
1-1/4 cups bottled Alfredo sauce
1 (4 oz.) can mushroom stems and pieces, drained
1 cup fresh spinach leaves
2 oz. thinly sliced deli-style cooked ham, roughly chopped
4 oz. shredded Swiss cheese
1/2 cup Panko bread crumbs
1 tsps. dried parsley

1. Preheat oven to 375°F.
2. In medium sized bowl, using a wire whisk, whisk together the egg, milk, sour cream and ¼ cup of Parmesan cheese. Blend in cornbread mix. Set aside.
3. In a 10.25 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.
4. In a small bowl, combine the Panko Bread Crumbs, remaining ½ cup Parmesan cheese and parsley. Sprinkle over cornbread.
5. 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.

Prep time: 15 minutes
Cook time: 25 minutes

Festive Good Luck Cornbread Skillet

Karen Shankles, Knoxville, TN - 1998 First Prize Winner/2015 Best of the Best First Prize Winner

FILLING:
1 pound smoked sausage, cut lengthwise and then into 1/4″ slices
½ chopped onion
1-2 garlic cloves, finely minced
2 15-ounce cans of black-eyed peas, drained
1 14.5 ounce can low sodium chicken broth
1 teaspoon hot pepper sauce or to taste
1 10-ounce package frozen chopped collard greens, thawed

CORNBREAD TOPPING:
2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
1 egg beaten
1-1/3 cups buttermilk
¼ cup vegetable oil
2 teaspoons sugar
½ cup cheddar cheese
¼ cup finely chopped parsley or cilantro

  1. Preheat oven to 400° F. In a 12-inch Lodge® cast iron skillet, on medium-high heat, cook the sausage, onion and garlic until sausage is browned and onion is translucent.
  2. Stir in the remaining filling ingredients, bring to a boil, then reduce the heat and simmer for 10 minutes.
  3. In a large bowl, combine all of the cornbread topping ingredients; stir until smooth.
  4. Spoon the batter over sausage mixture in skillet, spreading evenly.
  5. Bake at 400° F for 30-40 minutes or until cornbread is browned.

SERVES 6-8

TIP: Garnish servings with sour cream, pickled jalapeno pepper slices and fresh parsley or cilantro leaves.

Mediterranean Cornbread Caprese

Judy Armstrong, Prairieville, Louisiana - 2014 Second Prize Winner

CORNBREAD:

1 6.5-ounce package Martha White® Cornbread & Muffin Mix
2/3 cup milk
1 tablespoon Crisco® Pure Olive Oil
4-ounce diced pancetta
¼ cup shredded Parmesan Cheese
1 shallot, minced
2 cloves garlic, minced
1 roasted red bell pepper, chopped
1 tablespoon fresh basil
Crisco® Original No-Stick Cooking Spray

TOPPING:

1 large tomato, cut in 6 thin slices
½ teaspoon salt
6 thin slices fresh Mozzarella
4-ounce diced pancetta
2 tablespoons chopped fresh basil
¼ cup shredded Parmesan cheese
2 cups prepared marinara, warmed
Basil sprigs for garnish

 

  1. Preheat oven to 375° F. Heat olive oil in a 10 ¼-inch Lodge® cast iron skillet over medium-high heat.
  2. Add the pancetta, shallot, garlic and red bell pepper. Cook for 5 minutes.
  3. Whisk together the cornbread mix, basil, Parmesan and milk in a medium bowl until combined. Stir in the pancetta mixture.
  4. Wipe out the skillet with a paper towel. Spray with no-stick cooking spray.
  5. Pour the cornbread mixture into the skillet. Bake at 375° F for 10 minutes.
  1. Arrange the tomato slices in single layer on the paper towels. Sprinkle with salt.
  2. Remove the cornbread from the oven. Top with the sliced Mozzarella. Place a tomato slice over each slice of Mozzarella. Sprinkle pancetta.
  3. Bake for 15 minutes or until the edges are golden brown. Sprinkle with basil and Parmesan.
  4. Serve with the prepared marinara and with a basil sprig.

SERVES 6

The Ultimate Southern Grilled Cheese Sandwich

Makes 4 servings

8 slices thick cut bacon, cooked and drippings reserved
1/2 cup butter, softened
1 medium red onion, sliced 1/4 inch thick
1 tablespoon sugar
1 (7 oz.) package Martha White® Sweet Yellow Cornbread & Muffin Mix
1/2 cup milk
1 large egg, beaten
1/2 cup ranch dressing
8 slices American cheese
4 large tomato slices, 1/4 inch thick (preferably heirloom tomatoes)
Salt and pepper

1. HEAT oven to 400°F. Heat 2 tablespoons bacon drippings and 1 tablespoon butter in 9-inch Lodge® cast iron skillet over medium-low heat. Add onions and sugar to skillet. Cook until onions are translucent. Transfer to bowl and set aside.

2. PLACE 2 tablespoons bacon drippings in skillet. Place in oven 7 to 8 minutes or until hot. Stir together cornbread mix, milk and egg in small bowl until smooth. Pour batter into hot skillet. Bake 17 to 22 minutes or until golden brown. Cool cornbread in skillet 5 minutes. Turn out onto wire
rack to cool.

3. CUT cornbread into four wedges. Slice each wedge open. Spread cut sides with 1 tablespoon ranch dressing. On bottom wedges, place 1 slice cheese. Break bacon slices in half. Place four halves on cheese slices. Spoon equal amounts of onion over bacon. Top with tomato slices. Sprinkle with salt and pepper. Add remaining cheese slices. Cover with top cornbread wedges.

4. HEAT skillet over medium heat. Spread one side of sandwiches generously with butter. Place 2 wedges in skillet, buttered side down. Grill until golden brown and crunchy. Spread top with butter. Turn and grill other side. Repeat with remaining wedges. Serve immediately.

Mediterranean Cornbread Caprese

Makes 6 servings

Cornbread
1 tablespoon Crisco® Pure Olive Oil
4 ounces diced pancetta
1 shallot, minced
2 cloves garlic, minced
1 roasted red bell pepper, chopped
1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin Mix
1 tablespoon chopped fresh basil
1/4 cup shredded Parmesan cheese
2/3 cup milk
Crisco® Original No-Stick Cooking Spray

Toppings
1 large tomato, cut in 6 thin slices
1/2 teaspoon salt
6 thin slices fresh mozzarella
4 ounces diced pancetta
2 tablespoons chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cups prepared marinara, warmed
Basil sprigs for garnish

1. For cornbread: HEAT oven to 375°F. Heat olive oil in 10 inch Lodge® cast iron skillet over mediumhigh heat. Add pancetta, shallot, garlic, and red bell pepper. Cook 5 minutes. Whisk together cornbread mix, basil, Parmesan and milk in medium bowl until combined. Stir in pancetta mixture. Wipe out the skillet with paper towel. Spray with cooking spray. Pour cornbread mixture into skillet. Bake 10 minutes.

2. For toppings: ARRANGE tomato slices in single layer on the paper towels. Sprinkle with salt. Remove cornbread from oven. Top with the sliced mozzarella. Place a tomato slice over each slice of mozzarella. Sprinkle with pancetta. Bake 15 minutes or until the edges are golden brown. Sprinkle with basil and Parmesan. Serve with the prepared marinara and with a basil sprig

Bacon Ranch Cornbread

1½ C Martha White Self Rising Cornmeal
1 C shredded cheddar cheese
5 chopped green onions
1 Egg
¼ C dry ranch dressing mix
1 C Bacon crumbs
1½ C Mayfield Buttermilk Mix all ingredients together.

Bake in preheated oven @ 475 degrees for about 20 minutes until golden brown.

Roasted Tomato and Bacon Cobbler

Makes 8 servings

TOMATOES
2 1/4 pounds Roma tomatoes, cut into 1/2-inch thick slices
2 tablespoons Crisco® Extra Virgin Olive Oil
1 teaspoon each kosher salt and sugar
1/2 teaspoon coarse ground black pepper

FILLING
1 tablespoon Crisco® Vegetable Oil
1 medium sweet onion, thinly sliced
1 cup shredded sharp cheddar cheese
1 cup shredded Havarti cheese
1/4 cup Parmesan cheese
1/2 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes

CRUST
1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin mix
4 slices thick cut bacon, cooked and crumbled
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
2/3 cup milk

1. For tomatoes: HEAT oven to 450°F. Line a large baking pan with foil. Brush with 1 tablespoon oil. Place tomatoes on pan, cut side up, in a single layer. Brush with 1 tablespoon oil. Sprinkle with salt, sugar and pepper. Roast until tomatoes are caramelized, 25 to 30 minutes. Reduce heat to 425°F.

2. For filling: HEAT oil in 10 1/2-inch Lodge® cast iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine remaining filling ingredients in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over cheese mixture. Bake 20 minutes.

3. For crust: STIR together crust ingredients in medium bowl. Pour batter evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.

Monte Cristo Cornbread Skillet Supper

Janice Elder, Charlotte, North Carolina - 2006 First Prize Winner

1 6-ounce package Martha White® Cotton Pickin’ or Buttermilk Cornbread Mix
1 ½ cup chopped cooked turkey
½ cup chopped cooked ham
1 ½ cup shredded Swiss cheese
4 eggs
1 cup milk
2 tablespoons mayonnaise
2 tablespoons honey mustard, divided
1 ½ teaspoons salt
½ teaspoon pepper
½ cup currant jelly
Confectioners’ sugar

  1. Prepare the cornbread mix according to the package directions, except bake in a 10 ¼-inch Lodge® cast iron skillet. (The cornbread will be thin.)
  2. Remove the cornbread from the skillet; cool and cut into cubes.
  3. Preheat oven to 350° F. Wipe out the skillet with paper towels; grease generously.
  4. Place the cornbread cubes in skillet. Top with turkey, ham and shredded cheese.
  5. In a medium bowl, whisk together the eggs, milk, mayonnaise, salt, pepper and 1 tablespoon of the honey mustard until well blended.
  6. Pour evenly over the ingredients in the skillet. Bake at 350° F for 30-35 minutes or until set and lightly browned.
  1. warm currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend.
  2. Remove the skillet from the oven. Cut in wedges, sprinkle with confectioners’ sugar and serve with the currant jelly and mustard sauce.

SERVES 4

Festive Good Luck Cornbread Skillet

Karen Shankles, Knoxville, TN - 1998 First Prize Winner/2015 Best of the Best First Prize Winner

FILLING:
1 pound smoked sausage, cut lengthwise and then into 1/4″ slices
½ chopped onion
1-2 garlic cloves, finely minced
2 15-ounce cans of black-eyed peas, drained
1 14.5 ounce can low sodium chicken broth
1 teaspoon hot pepper sauce or to taste
1 10-ounce package frozen chopped collard greens, thawed

CORNBREAD TOPPING:
2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
1 egg beaten
1-1/3 cups buttermilk
¼ cup vegetable oil
2 teaspoons sugar
½ cup cheddar cheese
¼ cup finely chopped parsley or cilantro

  1. Preheat oven to 400° F. In a 12-inch Lodge® cast iron skillet, on medium-high heat, cook the sausage, onion and garlic until sausage is browned and onion is translucent.
  2. Stir in the remaining filling ingredients, bring to a boil, then reduce the heat and simmer for 10 minutes.
  3. In a large bowl, combine all of the cornbread topping ingredients; stir until smooth.
  4. Spoon the batter over sausage mixture in skillet, spreading evenly.
  5. Bake at 400° F for 30-40 minutes or until cornbread is browned.

SERVES 6-8

TIP: Garnish servings with sour cream, pickled jalapeno pepper slices and fresh parsley or cilantro leaves.

Cornbread Alley Recipes

Fluffy Zucchini Cornbread

Marion County Sertoma Club

1 ½ cups Martha White® self-rising flour

½ cups Martha White ® self-rising cornmeal

1 cup Mayfield® buttermilk

1/3 cup Mayfield® cottage cheese

1/3 cup granulated sugar

1 egg

¼ cup melted butter

1 ½ cups chopped or shredded zucchini

  1. Mix all the wet ingredients together, add the dry ingredients. Once all combined, add in the zucchini.
  2. Spread in a greased 9X13 baking dish or Lodge® cast iron skillet.
  3. Bake at 400° F for 25-30 minutes or until a toothpick comes out clean and the top springs back.

Sloppy Joe Cornbread

Boy Scout Troop #63

2 cups self-rising Martha White® self-rising cornmeal

1 cup Mayfield® buttermilk

1 egg

1 cup browned and drained ground beef

¼ cup tomatoes and green chilies

1 cup tomato soup

2 tablespoons brown sugar

1 cup shredded cheddar cheese

  1. Mix all ingredients together.
  2. Pour into a greased 12 inch Lodge® cast iron skillet or a 9 X 13 greased pan.
  3. Bake at 400° F for 20 minutes until golden brown.

Berry Chip Cornbread

Marion County Democratic Women

9 cups Martha White® self-rising flour

3 cups Martha White® self-rising cornmeal

3 cups Mayfield® milk

1 ½ cups Mayfield® sour cream

4 ½ cups sugar

3 cups melted butter

1 cup light corn syrup

6 tablespoons vanilla

4 ½ cups sweetened dried cranberries

3 cups white chocolate chips

  1. Mix all ingredients together and pour into a greased 9 X 13 pan.
  2. Bake at 400° F for 20 minutes.

Caribbean Dream

House of God

9 cups Martha White® self-rising flour

¾ cup Martha White® self-rising cornmeal

1 cup Mayfield® milk

½ cup melted butter

½ cup sugar

1 egg

½ cup crushed pineapple (not drained)

¼ cup oil

½ cup shredded coconut

  1. Mix all ingredients together.
  2. Bake in a 9 X 13 greased pan at 400° F for 25-30 minutes.

Our Hushpuppies

Our Lady of Lourdes Catholic Church

4 cups self-rising Martha White® self-rising cornmeal

2 cups Martha White® self-rising flour

¼ cup sugar

1 teaspoon salt

2 teaspoons garlic powder

5 eggs

½ cup chopped jalapenos

1 cup cream style corn

1 cup chopped green onions

1 cup shredded cheddar cheese

Mayfield® buttermilk as needed

  1. Mix all dry ingredients well.
  2. Add remaining ingredients to dry using buttermilk. Mix until moistened. Do not overmix.
  3. Drop by rounded tablespoons into hot oil for 3 minutes, or until golden brown, turning once.
  4. Drain on paper towel.

Cheesy Chicken Sriracha Cornbread

The Bridge @ South Pittsburg

2 cups Martha White® self-rising cornmeal

½ cup Mayfield® buttermilk

1 large egg

¼ cup oil

1 cup chopped or shredded chicken

1 cup shredded cheddar cheese

3 teaspoons sriracha sauce

  1. Make a well in the center of the cornmeal, crack egg into well and mix together.
  2. Stir in buttermilk and then oil.
  3. Quickly stir in sriracha sauce, cheddar cheese, and chicken.
  4. Pour into greased 12 inch Lodge® cast iron skillet or a 9 X 13 greased pan.
  5. Bake at 400° F for 25-30 minutes until center is cooked through.

Black Olive Cornbread

Kimball Tabernacle of Praise

2 cups Martha White® self-rising cornmeal

¾ cup Mayfield® buttermilk

½ cup Mayfield® sour cream

1 large egg

2 tablespoons melted butter

¼ cup chopped black olives

½ cup chopped onions

1 teaspoon red pepper flakes

1 cup shredded cheddar cheese

  1. Mix all ingredients together and pour into a greased 8 X 8 pan or a 10 inch Lodge® cast iron skillet.
  2. Bake at 400° F for 20-25 minutes.

Mexi Jack Cornbread

Richard Hardy Memorial School Athletics

2 cups Martha White® self-rising cornmeal

½ cup Martha White® self-rising flour

1 cup Mayfield® buttermilk

1 cup Mayfield® sour cream

1 egg

¼ cup sugar

½ cup melted butter

½ cup chopped onion

1 cup cream style corn

¾ cup chopped jalapenos

1 ½ cups shredded pepper jack cheese (reserve ½ cup)

  1. Mix all ingredients together (except reserved cheese) and pour in a 9 X 13 greased pan or a 12 inch Lodge® cast iron skillet.
  2. Sprinkle with remaining ½ cup cheese.
  3. Bake at 400° F for 25 minutes.

Strawberry Walnut Cornbread

Marion County Democratic Women

1 Cup Martha White® Self-Rising cornmeal

3 Cups Martha White® Self-Rising flour

½ Cup oil

3 eggs

½ Cup melted butter

2 Cups Mayfield® milk

¾ Cup sugar

2 Cups chopped strawberries

2 teaspoons vanilla

1 teaspoon cinnamon

1 Cup walnuts

  1. Mix well and pour into a greased Lodge® 10.25 inch skillet.
  2. Sprinkle with granulate sugar.
  3. Bake at 400 degrees for 5 minutes.

Chicken Bacon Ranch Fritter

Randolph United Methodist Church

2 Cups Martha White® Self-Rising cornmeal

¾ Cup Martha White® Self-Rising flour

1 ½ Cups precooked chopped chicken

¾ Cup precooked chopped bacon

1 Cup Mayfield® sour cream

2 eggs

¾ Cup ranch dressing

½ Cup chopped onion

1 Cup Mayfield® buttermilk

  1. Mix all ingredients together and drop into hot oil for about 4 minutes, flipping once – until brown

“Our” Hushpuppies

Our Lady of Lourdes Catholic Church

4 Cups Martha White® Self-Rising Cornmeal

2 Cups Martha White® Self-Rising Flour

¼ Cup sugar

1 teaspoons salt

2 teaspoons garlic powder

5 eggs

1 Cup shredded cheddar cheese

½ Cupup chopped jalapenos with a little juice

1 Cup creamed corn

1 Cup chopped green onions

Buttermilk as needed

Vegetable oil for frying

  1. Mix all dry ingredients well.
  2. Add remaining ingredients to dry ones using buttermilk.
  3. Mix till moistened. Do not over mix.
  4. Drop by rounded tablespoon into hot oil for 3 minutes or until golden brown, turning once.
  5. Drain on paper towels

 

SERVES 6

Sweet Georgia Peach Cornbread

House of God

½ Cup Martha White® Self-Rising Cornmeal

1 Cup Martha White® Self-Rising Flour

½ Cup melted butter

1/3 Cup sugar

1/3 Cup brown sugar

2 eggs

½ Cup Mayfield® milk

2 Cups peach pie filling

1 teaspoon cinnamon

  1. Mix all ingredients (except for pie filling) until mixed well.
  2. Add pie filling.
  3. Bake in a greased Lodge® 10.25 inch skillet for 30 to 40 minutes

 

SERVES 6

Maple Bacon Cornbread

The Bridge

1 ¼ Cup Martha White® Self-Rising Cornmeal

1 Cup Martha White® Self-Rising Flour

¼ Cup sugar

1 ¼ Cup Mayfield® buttermilk

¼ Cup melted butter

¼ Cup maple syrup

2 eggs

1 Cup shredded cheddar cheese

1 Cup crumbled bacon

1 teaspoon vanilla

  1. Mix flour, cornmeal and sugar.
  2. Mix all wet ingredients and then mix in the dry to the wet.
  3. Add cheese and bacon once all the rest is combined.
  4. Bake in a greased Lodge® 10.25 inch skillet at 400° for 30 minutes.

SERVES 6

Broccoli Cheese Cornbread

Marion County Sertoma Club

1 ½ Cup Martha White® Self-Rising Cornmeal

1 ¼ Cup cooked chopped broccoli

½ Cup chopped onion

½ Cup melted butter

¼ Cup Mayfield® milk

4 eggs

6 oz Mayfield® cottage cheese

¼ Cup of sugar

1 Teaspoon of salt

1 Cup shredded cheddar cheese

  1. Mix all ingredients together adding the cornmeal last.
  2. Bake in a Lodge® 10.25 inch greased skillet at 400° for 25 minutes. This cornbread does not rise as much as “regular” cornbread; it is very moist.

SERVES 6

Parmesan Chive Cornbread

Richard Hardy Memorial School Athletics

1 Cup Martha White® Self-Rising Cornmeal

3 Cups Martha White® Self-Rising Flour

¼ Cups sugar

2 Cups Mayfield® milk

3 eggs

1 Cup melted butter

1 Cup parmesan cheese

½ Cup chopped chives

  1. Mix all ingredients together and bake in a greased Lodge® 10.25 inch skillet at 425° for 30 minutes.

SERVES 6

Honey Cornbread

Kimball Tabernacle of Praise

2 Cups Martha White® Self-Rising Cornmeal

2 Cups Martha White® Self-Rising Flour

¾ Cup sugar

¼ Cup oil

1 egg

2 Cups Mayfield® milk

½ Cup honey

  1. Mix well. Bake in greased Lodge® muffin pans at 400° for 15 to 18 minutes.

SERVES 6

Trail Blazing Cornbread

Boy Scout Troop 63

1 ½ Cups Martha White® Self-Rising Cornmeal

1 Cup cream style corn

1 Cup Mayfield® buttermilk

3 eggs

2/3 Cup oil

1 Cup chopped onions

2 Cups ground beef – browned and drained

2 Cups cheddar cheese – shredded

½ Cup diced tomatoes / green chilies

  1. Mix thoroughly and bake in a greased Lodge® 10.25 inch skillet at 400° for 40 minutes.

SERVES 6

Cheesy Chicken Cornbread Poppers

Randolph United Methodist Church, South Pittsburg, TN

2 cups Martha White® Self-Rising Corn Meal
1 cup Martha White® Self-Rising Flour
1 cheddar cheese, shredded
1 cup Mayfield® Sour Cream
½ cup Mayfield® Buttermilk
1 cup shredded chicken
½ cup diced onion

1. Mix all ingredients well.
2. Scoop by teaspoonful and drop into hot oil.
3. Turn once, remove when golden, and drain on paper towel.

Serve while hot .

 

Broccoli Cheese Cornbread

Marion County Sertoma Club

1 ½ cup Martha White® Self-Rising Corn Meal
1 ¼ cup chopped broccoli
1 cup chopped onion
½ cup of melted butter
½ cup Mayfield® Milk
4 large eggs, beaten
1 cup shredded cheddar cheese, shredded
6-ounce cottage cheese
3 tablespoon sugar
1 teaspoon salt

1. Preheat oven to 400° F.
2. Mix together all ingredients, adding the corn meal last.
3. Spray 10 ¼” Lodge® Cast Iron skillet with non-stick cooking spray or butter.
4. Pour ingredients into the skillet.
5. Bake about 20-25 minutes.

This is a very moist and tender cornbread that does not rise like regular cornbread. Has a great taste and freezes well.
SERVES 8

 

Blueberry Cornbread

Marion County Democratic Women

1 cup Martha White® Self-Rising Corn Meal
1 cup Martha White® Self-Rising Flour
¼ cup sugar
¼ cup light brown sugar
1 ¼ cup Mayfield® Buttermilk
2 large eggs
1 Tbs vanilla
½ cup of melted butter
6-ounce cheddar cheese, shredded
1 ½ cup blueberries

1. Preheat oven to 325° F.
2. Spray 10 ¼” Lodge® Cast Iron skillet with non-stick cooking spray or rub with butter.
3. Mix dry ingredients, whisk eggs, buttermilk, and vanilla and add to dry ingredients then pour in the melted butter. (Don’t over mix.)
4. Pour batter into pan and scatter blueberries all over the top.
5. Bake 40 minutes.

Serve immediately and enjoy.
SERVES 8

 

Bacon Cheddar Scallion Cornbread

The Bridge at South Pittsburg

6 slices bacon, cut into ½” pieces
1 cup Martha White® Self-Rising Corn Meal
1 cup Martha White® Self-Rising Flour
½ cup sugar
¾ cup Mayfield® Sour Cream
½ cup Mayfield® Buttermilk
2 large eggs
3 tablespoons of melted butter, cooled slightly
6-ounce cheddar cheese, shredded
½ cup finely sliced scallions

1. Preheat oven to 425° F.
2. Fry bacon, reserve 2 tbs of the bacon grease.
3. Whisk together dry ingredients.
4. Place a little bacon fat in a 10 ¼” Lodge® Cast Iron skillet and let it heat up in the oven.
5. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, butter and 2 tbs reserved bacon fat.
6. Pour wet ingredients into bowl with dry ingredients and stir until completely combined. Stir in bacon, cheese and scallions.
7. Bake about 20 minutes. Let bread cool in pan for 5 minutes then carefully turn out to a wire rack and let cool an additional 10 minutes.

Serve immediately and enjoy.
SERVES 8

 

Pimento Cheese Cornbread

Marion County Sertoma Club

2 cups self- rising Martha White cornmeal
1 cup Mayfield milk
1 egg
1 4 oz. jar of pimentos
1 4 oz. container of sour cream
2 cups shredded cheddar cheese

Preheat oven to 425. Measure all ingredients into mixing bowl. Stir until smooth. Pour into hot, greased cast iron skillet for 15-20 minutes or until golden brown

Raymond’s Lemon Crème Coffee Cake

Kimball Tabernacle of Praise

1 Cup Martha White self-rising corn meal
2 Cups Martha White self-rising flour
1 cup sugar
2 eggs
¼ Cup vegetable oil
1 21oz can lemon crème (pie filling)
1 tsp. lemon extract
2 cups Mayfield milk

Blend together flour, meal and sugar. Add all other ingredients. Mix thoroughly. Pour into greased skillet. Bake at 425 for 25 minutes

Hush! It’s Dressed-Up Chicken

House of God

1 bag Martha White Hush Puppy mix
1 ½ tsp. ground sage
¼ cup chopped celery
¼ cup chopped onions
1 cup chopped chicken
2/3 cup chicken broth
Oil for frying

Heat oil. Mix dry ingredients, add celery, onions, chicken and broth. Blend well. Scoop out by spoonful, drop into hot oil, cook until golden brown.

Butterscotch Coconut Cornbread

Boy Scout Troop #63

1 cup softened butter
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp. vanilla
1 ½ cup Martha White self-rising flour
¾ cup Martha White cornmeal
2 cup flaked coconut
1 cup butterscotch chips

In separate bowl mix butter, eggs, sugars and vanilla. Gradually add in dry ingredients. Combine well. Fold in coconut and butterscotch chips. Grease pan. Bake at 400 until golden brown. 20-25 minutes.

Chocolate Chip Pecan Cornbread

Marion County Democratic Women

2 cups Martha White self-rising flour
1 cup Martha White cornmeal
1 cup sugar
2 eggs (beaten)
1½ cup Mayfield milk
1 stick melted butter
1 cup chopped pecans
1 cup chocolate chips
2 tsp. vanilla

Mix together flour, meal and sugar –stir until mixed-set aside.
Mix together eggs, vanilla and milk: add to flour mixture. Stir until
blended. Fold in melted butter, pecans and chocolate chips. Grease
pan. Bake at 425 in pan for 20-30 minutes until golden brown. Allow to cool for 5 minutes before removing or it will fall apart

Buffalo Chicken Cornbread

Richard Hardy Memorial School Athletics

2 cups Martha White self-rising cornmeal
2 packages 8oz cream cheese softened
2 cans white chicken
12 oz. bottle buffalo sauce
16 oz. bottle of ranch dressing
½ cup cheddar cheese

Mix all ingredients until well blended. Pour into greased Lodge
cast iron skillet. Bake at 425 for 20-30 minutes until golden brown.

Chicken Fajita Cornbread

The Bridge @ South Pittsburg

½ cup diced, cooked chicken
½ cup cooked chorizo
½ cups diced bell pepper
½ cup diced onion
½ cup shredded cheddar cheese
½ cup cilantro
½ cup chunky salsa
½ cup Spanish rice – canned
2 eggs
1 cup Martha White cornmeal
1 cup Martha White self-rising flour
1 cup Mayfield buttermilk

Preheat oven to 425. Sauté chicken, chorizo, peppers and onion in
pan with a small amount of oil until well cooked. Mix meal, flour,
eggs, Spanish rice, cilantro, cheese, buttermilk and salsa add to
sauté mixture. Cook in a Lodge cast iron skillet until golden brown
25-30 minutes .

Banana Cornbread Puffs

Randolph United Methodist Church

4 bananas
2 cups Martha White flour
2 cups Martha White cornmeal
2 eggs
1 ½ cup sugar
1 cup oil
1 cup chopped nuts (walnut or pecan)
1 tsp. vanilla flavor
1 tsp. cinnamon

Mash bananas. Mix oil, sugar and eggs, add flour, cornmeal and
remaining ingredients. Scoop the batter by spoonful and place into
the already heated oil or in fryer until golden brown.