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