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

Cornbread Cuban Sandwiches with Mojo Sauce

Ashlyn Morgan

For the Cornbread:

2 packages Martha White® buttermilk cornbread mix

2 eggs, beaten

1 cup buttermilk

8 oz. 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

For Coconut Cornbread:

1 package (7 oz.) Martha White® Sweet Yellow Cornbread & Muffin Mix
1 Large Egg
1/2 cup Canned coconut milk
1 tablespoon Water
1/4 cup Unsweetened coconut flakes
1/8 teaspoon Salt
1/2 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
3/4 cup Water
1/4 cup Sriracha® tomato ketchup
1 teaspoon Soy sauce
1/2 teaspoon Sugar
3/4 teaspoon Crushed red pepper
1/16 teaspoon Salt
1/8 teaspoon Black pepper
1 Large Egg, beaten
1/2 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 3/4 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

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.