Mediterranean Cornbread Caprese

Judy Armstrong, Prairieville, Louisiana - 2014 Second Prize Winner



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


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.