Mediterranean Cornbread Caprese
Judy Armstrong, Prairieville, Louisiana - 2014 Second Prize Winner
Ingredients
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
Directions
- Preheat oven to 375° F. Heat olive oil in a 10 ¼-inch Lodge® cast iron skillet over medium-high heat.
- Add the pancetta, shallot, garlic and red bell pepper. Cook for 5 minutes.
- Whisk together the cornbread mix, basil, Parmesan and milk in a medium bowl until combined. Stir in the pancetta mixture.
- Wipe out the skillet with a paper towel. Spray with no-stick cooking spray.
- Pour the cornbread mixture into the skillet. Bake at 375° F for 10 minutes.
- Arrange the tomato slices in single layer on the paper towels. Sprinkle with salt.
- Remove the cornbread from the oven. Top with the sliced Mozzarella. Place a tomato slice over each slice of Mozzarella. Sprinkle pancetta.
- Bake for 15 minutes or until the edges are golden brown. Sprinkle with basil and Parmesan.
- Serve with the prepared marinara and with a basil sprig.
SERVES 6