Mediterranean Cornbread Caprese

Makes 6 servings


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

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