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

Cromwell’s Cajun Crawfish Cornbread Casserole covered with Andouille Sausage and Crawfish Cajun Cream Sauce

Justin Cromwell

Cornbread Casserole:

1 lb. peeled and partially cooked crawfish tails (Preferably LA raised)

1 tsp. Cajun seasoning (Malcom Reed King Craw)

¼ tsp. garlic powder

¼ tsp. cayenne pepper

1 small onion chopped

1 green bell pepper chopped

1 jalapeno pepper chopped- remove seeds

4 oz. jar diced pimentos

12 oz. can cream style corn

2 large eggs beaten

1/3 cup vegetable oil

1 cup shredded sharp cheddar cheese

2 cups Martha White Sweet Cornbread & Muffin mix

 

Cajun Cream Sauce with Sausage and Crawfish:

2 Tbsp. unsalted butter

3 cloves of minced garlic

1 tsp. finely chopped parsley

1 cup heavy whipping cream

1 Tbsp. Cajun seasoning (Malcom Reed King Craw)

½ tsp. lemon zest

½ tsp. lemon juice

2 Tbsp. grated parmesan cheese

¼ lb. Andouille link sausage chopped

¼ lb. crawfish tails (Louisiana raised)

1) Preheat oven to 375°F

2) In medium mixing bowl, combine crawfish, Cajun seasoning, garlic powder, and cayenne pepper.

3) In separate large mixing bowl, combine onion, bell pepper, jalapeno pepper, pimentos, cream style corn, eggs, oil, cheese, and Martha White cornbread mix. After blended, add crawfish mixture and combine well.

4) Oil 10” Lodge Cast Iron Skillet. Slowly fill skillet with combined ingredients.

5) Bake at 375°F for 50-60 minutes until brown on top and cornbread pulls away from sides of skillet.

6) Remove and let rest for 20 minutes.

7) In a Lodge 2 qt. Dutch oven, brown sausage and crawfish on medium high heat for about 4 minutes.

8) Remove and drain on paper towel. This mixture will be used on top of cornbread.

9) Wipe out majority of grease in Dutch oven then sauté butter, garlic, and parsley for 2 minutes on medium heat.

10) Whisk in heavy cream and Cajun seasoning over medium heat to reduce for 8-10 minutes. Stir often until sauce thickens.

11) Add lemon zest and lemon juice, stir in grated parmesan cheese until desired thickness is reached.

Finish by plating a slice of Cromwell’s Cajun Crawfish Cornbread Casserole, top with browned sausage and crawfish, then drizzle Cajun Cream Sauce over serving. Garnish with parsley.

 

Serves 6-8 Time: 1 ½ hours. Difficulty: Easy

Chicken Pot Pie in a Bacon Cornbread Bowl

Jodi Taffel

FOR CORNBREAD:

½ lb. bacon

2 large eggs

1 cup sour cream

1 can (14.75 ounces) creamed corn

1 cup sharp cheddar cheese, shredded

1 teaspoon pickled jalapeño peppers, minced

1 teaspoon Kosher salt ½ cup sugar

2 packages (7 oz. each) Martha White Sweet Yellow Cornbread & Muffin Mix

1/4 cup fresh chives, diced

 

FOR FILLING:

½ lb. bacon

3 boneless, skinless chicken thighs

1 tablespoon olive oil

3 teaspoons Kosher salt

1 ½ teaspoons cracked black pepper

3 tablespoons minced garlic

1 cup baby carrots

4 ounces cremini mushrooms

1 medium red onion

1 cup chicken stock

2 cups half and half

1 teaspoon ground nutmeg

1 teaspoon Louisiana hot sauce

1 tablespoon cornstarch

1 tablespoon water

1 teaspoon fresh tarragon

1 cup green peas

1 tablespoon salted butter

 

SPECIAL EQUIPMENT:

2 mixing bowls

1 whisk

1 flexible rubber spatula

2 10.25 inch Lodge Cast Iron Skillets

1 8 inch round cake pan

1 bag (16 oz) dry beans (any kind, for blind baking)

1 sheet pan

1 silicone pastry brush

FOR CORNBREAD:

1. Preheat oven to 425 degrees.

2. Roughly chop bacon and fry in 10.25 inch Lodge Cast Iron Skillet until crisp (about 5 minutes). Set aside on paper towel lined plate.

3. Pour off all but 1 teaspoon of the bacon grease into a large bowl.

4. Whisk the eggs, then add them, the sour cream and creamed corn to the bowl with the bacon grease and mix together until thoroughly incorporated.

5. Add the cheddar cheese & pickled jalapeño peppers and mix thoroughly to combine.

6. Chop bacon finer and add to the mix.

7. Add the remaining dry ingredients and mix until thoroughly incorporated.

8. Using a pastry brush, distribute the bacon grease that’s left in the cast iron skillet up the sides, as well as the bottom and sides of the cake pan.

9. Fill the cast iron skillet with the corn muffin batter and press the cake pan 3/4 of the way down into the corn muffin mix. Then fill the cake pan with the beans (to keep it weighed down).

10. Place in the center of the oven and bake 15 minutes.

11. Remove the pie pan and cook an additional 15 minutes, or until edges are beautifully browned.

12. Remove from the oven and if the pie pan had lifted a bit, not leaving enough room for all the filling, don’t worry. Simply spoon out some of the center until the depression is about 2/3 of the way through the cornbread.

 

FOR FILLING:

1. While the bacon for the cornbread is cooking, rub chicken with olive oil, 1 teaspoon salt, ½ teaspoon pepper & 1 tablespoon minced garlic, and bake in the pre-heated 425 degree oven for 20-30 minutes or until juices run clear and chicken is 165 degrees on a meat thermometer. Allow to rest 5 minutes, then chop roughly and set aside.

2. While chicken and cornbread cook, use the second 10.25 inch Lodge Cast Iron Skillet to cook the remaining bacon until almost crisp.

3. Remove all but about 1 teaspoon of bacon and set aside.

4. Cook that teaspoon of bacon another minute of so until crisp. Set aside

5. Thinly slice the carrots, mushrooms and onions and add to the rendered bacon fat in the skillet. Cook over medium heat until softened (about 5 minutes). Add 2 tablespoons minced garlic and continue to cook 2 more minutes.

6. Deglaze the skillet with chicken stock, scraping up any browned bits on the bottom of the skillet.

7. Add the 1/2 and 1/2 and bring to a boil.

8. Stir in remaining salt, remaining pepper, nutmeg and hot sauce.

9. Make a slurry out of the cornstarch and water and add to the pan. Bring to a boil to allow the sauce to thicken.

10. Fold in the chicken, chewy bacon, tarragon and peas.

11. Bring up to a simmer to heat the chicken and bacon through.

 

TO ASSEMBLE:

1. Pour filling into cornbread and sprinkle with the reserved crisp bacon and chives.

2. Cut into 6 evenly sized slices and enjoy!

Chimichurri Pork Cubano Cornbread Pie Wedges

Naylet LaRochelle

Cornbread ingredients:

Nonstick cooking spray

2 packages (7 ounces each) MARTHA WHITE SWEET YELLOW CORNBREAD & MUFFIN MIX

2 eggs, lightly beaten

1 (14 ounce) can of sweet corn cream style

1/2 cup half and half

 

Chimichurri:

1 1/2 cup coarsely chopped cilantro

1 1/2 cup coarsely chopped parsley

1/3 cup olive oil or cooking oil

2 tablespoons lime juice

2 teaspoons minced garlic

1/8 teaspoon crushed red pepper flakes, or to taste

Kosher salt, to taste

 

Black Bean Ingredients:

2 tablespoons olive oil

1/3 cup diced sweet onions

1 1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 (15 ounce) can black beans, undrained

Kosher salt, to taste

 

Cubano Pork Ingredients:

3 tablespoons olive oil

1/3 cup diced sweet onions

1 tablespoon minced garlic

1 (12 ounce) package sauceless, smoked and seasoned pulled pork

1/2 teaspoon ground cumin

2 teaspoons dried oregano leaves

1/2 cup diced pimientos

1 tablespoon lime juice

Kosher salt, to taste

 

Assembly ingredients:

10-12 fried or baked sweet plantains, thinly sliced*

2 cups baby arugula or other micro greens

2 teaspoons olive oil

1/2 cup grated Cotija cheese or grated Parmesan cheese

1/3 cup guava preserves**

1 tablespoon chili garlic sauce

1 teaspoon lime juice

Lime wedges, for garnish, if desired

To make cornbread:

Preheat oven to 400 F. Spray a LODGE SEASONED CAST IRON ROUND 10 inch skillet with nonstick cooking spray. In a large bowl, stir together cornbread mix, eggs, cream-style corn, and half and half until well combined. Pour batter into cast iron skillet. Bake about 13-15 minutes or until toothpick inserted in center comes out clean. Let cool about 10 minutes. Cover skillet with upside down plate; invert. Let cornbread fall onto plate.

 

To make chimichurri: In a small food processor, add cilantro and parsley. Process until very finely chopped. Transfer to a medium glass bowl. Add oil, lime juice, garlic, red pepper flakes, and salt; stir until well combined. Cover; set aside.

 

To make black beans: Heat oil in a LODGE SEASONED CAST IRON ROUND 10 inch skillet over medium heat. Add onions and cook until translucent and fragrant, about 3-4 minutes; stir in garlic, cumin, and smoked paprika. Cook about 1 minute to meld flavors. Stir in black beans (with liquid in can). Reduce heat; cook until liquid has reduced and beans have thickened slightly. Add salt to taste.

 

To make Cubano pork: Heat oil in a LODGE SEASONED CAST IRON ROUND 10 inch skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes. Stir in garlic; cook about 1 minute. Stir in pork, cumin, oregano leaves, pimientos, and lime juice. Cook, stirring occasionally, until heated through and flavors meld, about 5-6 minutes. (While cooking pork, add olive oil as needed to keep slightly moist). Add salt to taste.

 

To assemble: Carefully slice inverted cornbread in half, to make a top and bottom layer. Remove top layer onto a sheet of wax paper or plate; set aside.

On the cornbread bottom layer, top with about half of the pork, covering surface to about ½ inch from the edge. Top with about half of the chimichurri sauce, remaining pork, remaining chimichurri sauce, black beans, and sweet plantains. Carefully close with cornbread top.

Cut cornbread pie into 6 equal-size wedges.

Toss greens with olive oil. Top wedges with greens; sprinkle with cheese. In a small bowl, stir together guava, chili-garlic sauce, and lime juice. Drizzle over wedges.

If desired, garnish with lime wedges. Serve immediately. Makes 6 servings.

Cook’s tips: *Fry 10-12 thin slices sweet, ripe plantains (plantains should be almost completely black) in a cast iron skillet in very hot oil. Transfer to a paper-lined plate to drain. For easy prep, purchase frozen sweet plantains. Bake or cook according to package directions. **Guava preserves can be found in ethnic aisle in most supermarkets. If unavailable, use apricot preserves.

Steamed Cornbread Pork Belly Bao Muffins

Peter Shankles

Quick pickled radishes:

3 radishes thinly sliced

¼ cup rice wine vinegar

1 lime, juiced

1 Tbs honey

 

Filling:

1 lb. pork belly

3 Tbs hoisin sauce

2 Tbs oyster sauce

3 Tbs soy sauce

3 Tbs honey

1 Tbs rice wine vinegar

1 cup water

½ Tbs gochujang or other pepper paste

¾ tsp ground ginger

½ tsp garlic powder

¼ tsp ground cinnamon

4 scallions thinly sliced

 

Cornbread:

2 (6 oz.) pkg. Martha White® Buttermilk Cornbread & Muffin Mix

¾ cup milk

2 egg

1.) Grease 3, 6-muffin pans (Lodge Cast Iron Muffin Pan). In the bottom of a wide casserole dish (Lodge 3.6 Quart Enameled Cast Iron Covered Casserole) crumple aluminum foil into supports to hold the muffin pan elevated off the bottom of the dish. Add ½ inch of water to the dish for steaming later.

2.) In a small bowl combine radishes with ¼ cup rice wine vinegar, juice of one lime, and 1 Tbs honey. Cover and set aside.

3.) Cut pork belly into ½ inch cubes (cutting while the pork is cold makes this easier). Add pork belly to a cold, medium sized Lodge Cast Iron Skillet and cook over medium heat until the pork is rendered and starts to crisp (10-15 min). Drain excess rendered pork fat. While cooking, mix hoisin sauce, oyster sauce, soy sauce, 2 Tbs honey, 1 Tbs rice wine vinegar, water, gochujang, ground ginger, garlic powder, and cinnamon in a medium bowl.

4.) Add sauce mixture to cooked, rendered pork belly and continue cooking over medium-low heat until the sauce thickens (about 15 min). Turn off heat and add scallions with some reserved for garnish.

5.) While sauce is thickening, combine Martha White® Buttermilk Cornbread & Muffin Mix, milk, and eggs. Mix until smooth (more mixing than traditional cornbread will develop the texture more closely resembling a bao bun). Let sit 10 min to hydrate the cornbread mix.

6.) Bring the water in the casserole dish to a simmer over medium low heat. Divide the cornbread mix between 18 muffins, about half full. Add a rounded tablespoon of pork mixture to the center of each muffin. Working with one muffin pan at a time (and with oven mitts!), place the pan onto the aluminum foil supports and cover the casserole dish. Steam for 10min. Open the lid away from you and remove the muffin pan. Add more water if needed and repeat with the other muffin pans. Allow to cool for 10 min and turn muffins out onto a wire rack.

7.) Serve muffins with pickled radishes and reserved scallions for garnish. Enjoy!

Bang Bang Duck

Brenda Washnock

Fried Duck: 6 boneless duck breasts, skin removed

2 cups buttermilk

½ cup sriracha sauce

2 tablespoons cornstarch

3 cups Martha White Cotton Country Cornbread mix

1 tablespoon Chinese 5 spice

48 ounces canola oil

 

Napa Cabbage with Spicy Garlic Dressing:

2 tablespoons minced garlic

6 scallions, finely chopped

4 tablespoons soy sauce

2 tablespoons toasted sesame oil

2 tablespoons water

2 teaspoons red pepper flakes

1 teaspoon granulated sugar

3 tablespoons vegetable oil

3 pounds thinly sliced Napa cabbage

1 tablespoon salt

 

Bang Bang Sauce:

¾ cup mayonnaise

3 tablespoons sriracha sauce

2 tablespoons honey

 

Finishing ingredients:

6 scallions, greens only, sliced into strips with negi cutter, drop in cold water

6 Serrano peppers sliced thin horizontally

Fried Duck:

1. Fill 14 inch Lodge Cast Iron skillet with 48 ounces canola oil. Attach deep fry thermometer to edge of skillet. Begin heating at medium temp to get oil to 325-350 and hold there for 5 minutes before adding duck.

2. With sharp knife remove the skin from duck breast and discard. Slice duck breasts into 1 inch cubes.

3. In a medium bowl and using a whisk combine buttermilk, ½ cup sriracha sauce and 2 tablespoons cornstarch. Add duck.

4. On a small baking sheet combine 3 cups Martha White Country Cornbread mix and 1 tablespoon Chinese 5 spice using a flat whisk.

5. Remove duck from liquid a few at a time, place in cornbread mix, then place in heated skillet. Arrange in a clockwise direction starting at 12:00 to help remember which duck went in the oil first. If the oil temperature starts to drop to less than 325 cease adding duck and finish existing duck. With the first cubes in the oil set timer to 4 minutes. Turn the duck over with spider strainer in the same direction starting at 12:00 close to halfway through in the given 4 minutes. Remove duck to a baking sheet lined with paper towels after 4 minutes. After the first round of duck cubes is removed from the oil begin the next batch as the temp stabilizes between 325 and 350.

 

Napa Cabbage with Spicy Garlic Sauce:

1. In a bowl combine garlic, scallions, soy sauce, sesame oil, water, red pepper flakes, and sugar.

2. Heat a Lodge 14 inch cast iron skillet with 3 tablespoons vegetable oil to 225-250 degrees on infrared thermometer. Add sliced Napa cabbage, sprinkle with 1 tablespoon salt.

3. Using tongs to stir, cook until the cabbage is just wilted, 5-8 minutes.

4. Remove from skillet to a large bowl and pour the dressing over the cabbage and toss gently until combined.

 

Bang Bang Sauce: Combine Mayonnaise, sriracha, honey in a bowl and whisk until smooth. Pour into a squirt bottle.

 

Building the dish: Arrange a cup or more of Napa cabbage with spicy garlic dressing in an individual shallow bowl. Top with cubes of duck. Drizzle with bang bang sauce. Top with slices of Serrano peppers, 1 slice per cube of duck. After drying curly scallions place a mound on top.

 

6 servings

Sesame Crusted Cornbread Falafel with Red Pepper Tahini

Robert Mermelstein

Roasted Red Pepper Tahini Sauce:

1 clove garlic, minced

2 Tbs. fresh lemon juice

¼ c. very cold water

1 roasted red pepper, drained if from a jar

1 tsp. kosher salt ¼ tsp. sugar

1 ½ tsp. paprika

½ c. well-stirred tahini

 

Cornbread Patties:

1 (16-oz.) can Bush’s Garbanzos (chickpeas), drained

1 c. roughly chopped onion

¼ c. chopped Italian parsley

4 large cloves garlic

1 Tbs. cumin

1 Tbs. ground coriander

¼ tsp. cayenne

1 (6-oz.) pkg. Martha White Cotton Country Cornbread mix

Oil, for frying

½ c. sesame seeds

 

Pita Wedges:

1 pita, cut into 8 wedges

1 Tbs. olive oil

1 tsp. zaatar

 

Salad greens:

2 tsp. harissa, or more to taste

Make the tahini sauce:

Combine the garlic, lemon juice, and water in a tall, narrow cup. Using an immersion blender, puree until the garlic is completely broken down and the mixture is frothy. Add the roasted red pepper, salt, sugar, and paprika and puree until smooth. With the blender running, gradually add the tahini and blend until the sauce is thick and creamy. Adjust seasoning with salt and lemon juice to taste. Cover and reserve.

 

Make the patties:

Reserve about ¼ of the chickpeas and place the remaining chickpeas in a food processor work bowl. Add the onion, parsley, garlic, cumin, coriander, and cayenne. Process until the mixture is combined but not pureed. Add the cornbread mix and pulse until it is nearly, but not entirely, combined. Turn the mixture into a bowl. Roughly chop the reserved chickpeas and stir into the cornbread mixture just until the remaining cornbread mix is incorporated.

Pour oil into a 12-inch Lodge cast iron pan to come halfway up the side and heat the oil to 350º. Scoop out ¼ c. of the mixture and form into patties about 2-inches across. Roll each patty in sesame seeds, patting lightly to adhere. Fry the patties, turning once, until very well browned, about 5 minutes total. Remove from oil and let drain on a rack.

 

Make the pita wedges:

Preheat oven to 350º. Place pita wedges on a baking sheet and brush with olive oil. Sprinkle with za'atar. Bake 5 – 7 minutes, until the pita is warm.

 

To serve: Line a place with salad greens, top with falafel patties, and drizzle with tahini sauce. Place a small dot of harissa on each patty. Serve hot, accompanied by pita wedges.

Serves 4

Guacamole Shrimp Cornbread Casserole

Veronica Callaghan

Citrus Jalapeno Sauce:

3 jalapenos

Juice of 1 lime (about 2 tablespoons), plus additional for garnish

1 tablespoon cilantro, plus additional for garnish

1 tablespoon orange juice

3 tablespoons extra virgin olive oil

1/4 teaspoon kosher salt

 

Guacamole Shrimp:

1 tablespoon oil

24 large Shrimp, cleaned, shelled, no tails (thawed if frozen)

1 avocado, small diced

½ sweet onion, small diced

½ cup small diced tomatoes

¼ cup coarsely chopped cilantro

½ teaspoon salt

 

Cornbread Casserole:

½ cup butter

1 (10oz) pkg frozen corn, thawed

2 pkgs Cotton country cornbread mix

1 cup heavy cream

2 eggs, lightly beaten

2 cups shredded pepper jack cheese

½ cup sour cream, plus additional for garnish

Preheat oven to 400 degrees. Place the jalapenos in the oven and cook until charred on all sides; transfer to a bowl and cover.

When cool enough to handle, remove the skins and seeds from the jalapenos. Place jalapenos in bowl of small food processor; add the lime juice, cilantro, orange juice, olive oil and salt then process until smooth.

In a large Lodge cast iron skillet or casserole dish (I used the Lodge 3.6 quart enameled cast iron casserole), heat 1 tablespoon of oil in the casserole dish over medium heat; stir in the shrimp and cook until opaque and cooked through. Transfer shrimp to a large bowl and toss with avocado, onion, tomatoes, cilantro and salt. Toss the shrimp mixture with the jalapeno sauce.

Melt the butter in the same Lodge cast iron skillet or casserole over medium heat (no need to clean out). Add the corn to the casserole and cook for 1 minute.

Stir in the cornbread mixes, heavy cream, eggs and 1 cup of the cheese until well combined. Fold in the 1/2 cup of sour cream then top with the remaining cheese. Bake for 40 minutes.

While still hot, top the casserole with the guacamole shrimp. Spoon onto serving plates and garnish, if desired with sour cream, lime wedges and fresh cilantro.

Makes 6 servings

Herbed Cornbread-Ricotta “Gnocchi” with Fresh Tomato Pesto

Brett Youmans

Fresh Tomato Pesto:

1 pint cherry or grape tomatoes

5 tablespoons extra virgin olive oil, divided use

2 teaspoons coarse sea salt, divided use

1/3 cup toasted walnuts

2 teaspoons anchovy paste

2 garlic cloves, minced

juice and zest from 1/2 lemon

1/2 teaspoon freshly ground black peppercorns

1/4 teaspoon crushed red pepper flakes

1/4 cup finely grated Parmesan cheese

1/4 cup fresh basil

 

Herbed Cornbread-Ricotta “Gnocchi”:

16-ounce container whole milk ricotta cheese, drained

1 large egg, whisked

1/4 cup finely grated Gruyere cheese

1/4 cup finely grated Parmesan cheese, plus additional for garnish

1/4 cup finely chopped herbs, plus additional for garnish (mixture of basil, thyme, parsley, and oregano)

zest from 1/2 lemon

1 teaspoon coarse sea salt

1 teaspoon freshly ground black peppercorns

1 (6-ounce) package Martha White Cotton Country Cornbread Mix, divided use

4 teaspoons butter, divided

4 teaspoons extra virgin olive oil, divided

1. Heat oven to broil setting. In a small bowl, toss tomatoes with 2 tablespoons olive oil and 1 teaspoon salt. Place on a 11.5-inch Lodge Rectangular Cast Iron Griddle and broil until tomatoes are lightly charred; remove from oven and let cool. Reduce oven temperature to lowest setting for warming. (Note: If griddle is newer or not yet well seasoned, line with foil to protect from the acidity of the tomatoes).

2. In the bowl of a food processor fitted with a metal blade, combine the charred tomatoes, walnuts, anchovy paste, garlic, lemon juice and zest, black and red peppers, cheese, basil, and remaining 3 tablespoons olive oil. Process until mixture is smooth, about 1 minute. (Note: Add a bit of water to thin if desired).

3. To a large bowl add ricotta cheese, egg, Gruyere and Parmesan cheeses, herbs, lemon zest, salt and pepper and mix with a rubber spatula until ingredients are incorporated. Add 1 cup of the cornbread mix (reserve the remaining mix for rolling out dough) and gently mix to combine. Cover and chill for 15 minutes.

4. Lightly dust work surface with reserved cornbread mix. Divide dough into 4 equal parts. Gently roll each portion to form a 12-inch rope and cut into 8 equal pieces; repeat with remaining dough.

5. Meanwhile, heat 1 teaspoon butter and 1 teaspoon olive oil in a 12-inch Lodge Cast Iron Skillet over medium high heat until hot. Add 8 “gnocchi” at a time and cook, turning carefully against the side of the pan to form a triangle shape, until golden brown. Remove from pan to a platter and place in warmed oven until ready to serve. Wipe pan with paper toweling and repeat with remaining dough. 6. To serve gnocchi, toss in or drizzle with pesto and garnish with herbs and Parmesan cheese.

Serves 4.

Shrimp n’ Creole Custard Cornbread

Elaine Barbee

2 packages Martha White Buttermilk Cornbread Mix

1 tbsp. creole seasoning

1/2 cup finely sliced scallions, green part only, reserve 2 tbsp. for garnish

2/3 cup shredded smoked gouda

3 tbsp. melted butter

2 eggs

1 ½ cup buttermilk

1 cup heavy cream

1 tbsp. Cajun seasoning

1 tbsp. bacon grease or coconut oil, for greasing skillet

1 tbsp. butter

1 lb. baby spinach

1 tbsp. minced garlic

1 tsp salt

1 tbsp. fresh lemon juice

4 tbsp. butter, divided

1½ lb. large shrimp, peeled and deveined

2 tbsp. Cajun seasoning

1 tbsp. minced garlic

2 cups heavy whipping cream

½ cup crumbled bacon

Preheat oven to 350 degrees. Grease a 10” Lodge Cast Iron Skillet with bacon grease or coconut oil and place into the oven as it is preheating.

While the skillet is heating up, make cornbread.

In a large bowl, mix together Martha White Buttermilk Cornbread mix, creole seasoning, scallions, and shredded cheese.

In a separate bowl, whisk together the melted butter, and buttermilk, add into dry mixture. Mix until well combined.

In a small bowl combine 1 cup cream and 1 tbsp. Cajun seasoning. Set aside.

Pour batter into preheated greased skillet. Gently pour the cream evenly over the top of the batter. DO NOT STIR. Carefully return skillet to the oven and bake for 25 – 30 minutes until the top is set and slightly golden. Center will be soft. Do not over bake.

Remove from oven and set aside until assembly.

 

Heat one tbsp. butter in a large Lodge Cast Iron Skillet over medium high heat. Add the spinach and sauté the spinach until just wilted. Add garlic and cook another minute. Salt to taste and lightly sprinkle the spinach with a squeeze of fresh lemon juice. Stir and remove from skillet, set aside. Wipe out skillet and make shrimp.

 

Add 2 tbsp. butter to the skillet over medium heat. Sprinkle the shrimp with the Cajun seasoning and stir to evenly coat.

Add shrimp to the skillet once the butter is hot and sizzling. Cook the shrimp for about 2-3 minutes, until pink and cooked through. Remove shrimp from the skillet and set aside. Keep warm.

Without wiping the pan out, add the remaining 2 tbsp butter and garlic and sauté over medium heat for about 1 minute till fragrant.

Pour the cream into the skillet, and cook over medium heat, stirring constantly until just boiling. Lower the heat, and simmer until the cream is thick, about 3-5 minutes. Remove from heat and return shrimp to the sauce and stir.

Assemble:

Divide the spinach evenly on 6 plates or bowls.

Using a large ice cream scooper, place a scoop of cornbread on top of the spinach on each plate.

Divide shrimp and sauce evenly and pour over the cornbread on each plate.

Garnish the tops with bacon crumbles and scallions.

Savory Cornbread Crusted French Toast & Chicken Alfredo a la Diable

Tiffany Aaron

For Gnocchi:

1 – 15 oz. can sweet potatoes, drained and mashed

2 egg yolks

1 package Martha White Buttermilk Cornbread & Muffin Mix

1/2 cup all-purpose flour (plus additional flour for dusting)

1/4 cup grated parmesan cheese

3/4 teaspoon salt

6 Tablespoons salted butter

 

For Garlic Sauce:

2 Tablespoons salted butter

6 cloves of garlic, minced

2 Tablespoons all-purpose flour

1/4 teaspoon garlic powder

1 1/2 cups milk

1 1/4 cup white cheddar cheese, shredded and divided

1/2 cup provolone, grated

1/4 cup grated parmesan cheese

 

Other:

8 oz. hot smoked sausage links, thinly sliced

1 Tablespoon chopped parsley

FOR GNOCCHI:

1. Preheat oven to 425 degrees F.

2. Fill a 6-quart stock pot 1/3 full with water and bring to a boil.

3. Meanwhile, in a medium bowl, stir together sweet potatoes and egg yolks until well combined. Stir in Martha White Buttermilk Cornbread & Muffin Mix, flour, parmesan cheese and salt.

4. Turn dough out onto floured surface and knead gently until smooth. Divide the dough into six equal pieces. Roll each piece into a 1/2-inch thick rope, then cut into 1/2-inch pieces. Roll each piece gently in your floured hands to shape into ovals.

5. Drop 1/3 of the gnocchi in the boiling water. Cook for 1 minute after the gnocchi rise to the top. Remove the gnocchi from the water using a slotted spoon. Repeat process with remaining gnocchi.

6. Melt 2 Tablespoons butter in a 14-inch Lodge cast iron skillet over medium heat.

7. Add 1/3 of the gnocchi and pan-fry until golden brown and crispy, about 2 minutes on each side. Transfer gnocchi to plate then repeat frying process with remaining gnocchi.

8. Return the pan to the heat and add the sausage slices. Cook, stirring occasionally until sausage slices are browned on both sides. Transfer sausage to a plate and return skillet to heat.

 

FOR GARLIC CHEESE SAUCE:

1. Melt butter in 14-inch Lodge cast iron skillet. Add garlic and stir until garlic is fragrant. Add flour and garlic powder and whisk until a roux forms. Add milk and whisk until smooth. Bring to a simmer and stir constantly until mixture thickens, about 3 minutes.

2. Remove the pan from the heat and stir in 3/4 cups cheddar, the provolone and the parmesan cheese. Stir until smooth.

3. Add the gnocchi and sausage to the garlic cheese sauce and fold together gently until the gnocchi is well-coated.

4. Top with reserved cheddar cheese and place the pan in preheated oven until melted and bubbly about 5 minutes.

5. Garnish with chopped parsley before serving. ENJOY!

Nashville Hot Chicken and Cornbread Waffles

Chelsea Hanson - 3rd Place Winner

For the brine and chicken:

4 C hot water

1/4 C salt

2 Tbsp granulated sugar

8 chicken tenders (approximately 1 pound

 

For the cornbread waffles:

1 package Martha White Sweet Yellow Cornbread and Muffin Mix

2 Tbsp Martha White Yellow Corn Meal

1/4 cup buttermilk

2 eggs

2 Tbsp butter, melted

2 Tsp molasses or maple syrup

1/3 cup scallions, chopped, plus an additional 1/2 cup for garnish

Nonstick spray

 

For the spicy chicken coating:

1/2 C canola oil, heated

2 Tbsp cayenne pepper

3 Tbsp light brown sugar

2 tsp paprika

2 tsp garlic powder

1 tsp salt

2 tsp apple cider vinegar

 

For the creamy maple jalapeno sauce:

1/3 cup sour cream

2 Tbsp mayonnaise

¼ cup buttermilk

½ of a 1-ounce packet dry ranch mix

¼ tsp garlic powder

¼ cup pickled jalapenos

¼ cup fresh cilantro 2 tsp lime juice

2 Tbsp maple syrup

 

For the dredge:

1/2 cup Martha White Self-Rising Flour

1/2 cup Martha White Yellow Corn Meal

2 tsp cayenne pepper

2 tsp garlic powder 2 tsp paprika

Salt and pepper to taste

Canola oil (for frying)

 

For the dip:

2 eggs

1 Tbsp buttermilk

 

 

1. Prepare brine by adding salt and sugar to hot water. Allow to cool, then add chicken tenders. Cover and keep at room temperature for 30 minutes or refrigerate up to 6 hours. Remove from refrigerator 30 minutes before cooking.

2. Combine cornbread mix, corn meal, buttermilk, eggs, melted butter, and molasses or maple syrup

in a medium bowl and mix until smooth. Fold in 1/3 cup of scallions and set aside for 10 minutes.

3. Heat ½ cup of canola oil in a microwave safe bowl on high for 1 minute, then add cayenne pepper, brown sugar, paprika, garlic, salt, and apple cider vinegar. Whisk to combine, then set aside.

4. In a blender or small food processor, combine all creamy maple jalapeno sauce ingredients. Blend until smooth, then set aside.

5. Preheat oven to 200 degrees. Preheat Lodge Cast Iron Reversible Grill/Griddle Pan over medium heat, then spray with nonstick spray. Spoon cornbread waffle batter onto grill pan with ¼ cup scoop to form 4-inch waffles. Flip with a fork when beginning to brown around the edges, approximately 2 minutes. Cook an additional 1-2 minutes, until golden brown. Transfer to baking sheet and keep warm in preheated oven until ready to serve.

6. Preheat Lodge 12-Inch Cast Iron Skillet over medium heat, add ½ inch of canola oil. Remove chicken from brine. Pat dry with paper towels. Combine dredge ingredients in a shallow bowl. Mix eggs and 1 Tbsp buttermilk in a separate shallow bowl. Coat chicken tenders in flour and cornmeal mixture. Shake off excess, then transfer to egg mixture and coat. Transfer chicken back to flour and cornmeal mixture, coat again, then shake off excess. Fry chicken in hot oil, cooking 3-4 minutes per side.

7. When chicken tenders are golden brown, remove chicken from skillet, then transfer to bowl with spicy coating, and turn chicken in mixture to coat completely.

8. To serve, stack 2 waffles on a plate, top with 1-2 spicy chicken tenders, drizzle with creamy sauce, and sprinkle with chopped scallions.

Korean BBQ Pork Cornbread Totchos

Shauna Havey - 2nd. Place Winner

For the BBQ Pork:

2 tablespoons sesame oil

1 pound ground pork 2 teaspoons crushed garlic

1 teaspoon ginger paste

2 tablespoons soy sauce

2 tablespoons honey

2/3 Cup sweet & spicy barbeque sauce

1 tablespoon bottled gochujang sauce

 

For the cornbread tots:

1 seven ounce package Martha White Sweet Yellow Cornbread Mix

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon crushed red pepper flakes

1 cup heavy cream

1/2 cup cilantro, finely chopped

2 whole eggs, plus 2 egg whites

4 tablespoons salted butter, melted

1/2 cup queso fresco, crumbled

 

For the toppings:

1 1/2 cups shredded Monterrey Jack Cheese 1 cup mayonnaise

1/3 cup bottled gochujang sauce

1 1/2 cups bottled kimchi

2 Tablespoons chopped scallions

1 avocado, diced

1/2 Cup queso fresco, crumbled

1/2 cup chopped cilantro

Heat a 10 inch Lodge Cast Iron Skillet over medium high heat. Add sesame oil, pork, garlic, and ginger. Cook until pork is fully browned. Add soy sauce, honey, BBQ sauce, and gochujang. Stir and remove from heat. Keep warm. In a mixing bowl, place the Martha White Cornbread Mix, baking powder, salt, red pepper flakes, heavy cream, and cilantro. Crack two of the eggs, add the yolks to the bowl and reserve the whites. Stir to combine. Add the four egg whites to a mixing bowl. Beat with an electric mixer until eggs are light and fluffy. Fold egg whites into cornbread mixture. Set the Lodge Cast Iron aebleskiver pan over medium heat. Brush the wells and surface with melted butter. Pour cornbread mixture into the wells, filling them 3/4 full. Place about a teaspoon of queso fresco crumbles into the middle of each well and push down slightly. It’s okay if the batter runs over the edges of the wells. Use two chop sticks to coax the batter back into the wells as it cooks. When bubbles start to form on the surface, poke the inside of the tot and bring it upward 90 degrees. Allow the tot to brown again and turn it again. Repeat this until you have a nice, round ball that is fully cooked through. Remove tots from pan and repeat until all the batter is used. You should get about 18 tots. Place three tots into each of six five inch Lodge Cast Iron Skillets. Place the skillets onto a large,
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rimmed sheet pan. Divide the Monterrey Jack Cheese evenly on top of each one, and place under the oven broiler for 2-3 minutes to melt cheese. Meanwhile, mix the mayonnaise and the gochujang sauce. Place it into a zip top bag and snip off the corner. Top each dish of tots with the pork mixture and the kimchi. Pipe the gochujang mayonnaise onto each dish. To finish, sprinkle on the scallions, avocado, queso fresco, and cilantro. Serve immediately with forks or chopsticks.

* In this recipe, a Lodge Cast Iron Aebleskiver Pan and a package of Martha White Cornbread Mix join forces to create this food-truck style fusion dish that is simply irresistible. A fun play on a tater tot, potatoes are nixed so fluffy, delicious corn bread can take center stage. This fully-loaded dish, bright with Asian flavors is as fun and easy to make as it is to eat.

Smoky Cajun-Style Shrimp’n Bacon Pizza with Crispy Cornbread Crust

Lidia Haddadian - 1st. Place Winner

1/2 cup warm water (110-115 degrees F)

1 teaspoon double acting instant yeast

1 ½ tablespoons sugar, divided

3 tablespoons plus 1 ½ teaspoons olive oil, divided

1 – 6.5 oz package Martha White yellow cornbread mix

3/4 cup all-purpose flour, plus more for kneading

6 slices (6 oz) smoked bacon

2 tablespoons unsalted butter

1 ½ cups chopped onions

1 cup each chopped red, yellow and green bell peppers (3 cups total)

1 tablespoon crushed garlic

1 1/8 teaspoon sea salt, divided

1/4 teaspoon ground black pepper

1 3/4 cups store-bought pizza sauce

2 teaspoons cajun seasoning

1 teaspoon smoked paprika

½ tablespoon apple vinegar

24 medium (about ½ pound) raw shrimp, peeled and deveined

1 cup shredded Jack cheese

8 ounces smoked mozzarella, cut into small cubes

2 cups baby arugula

1/4 tsp crushed red pepper flakes, or more to taste

 

1. Pre-heat oven to 400 degrees F.

2. In a medium mixing bowl, combine warm water, yeast and 1 tbsp sugar; allow to sit for 2 minutes; add 2 tbsp olive oil, Martha White cornbread mix and flour; knead with hands (adding more flour if needed), just enough to form a dough that doesn’t stick to hands; form into a ball and let it rest covered in bowl for 15 minutes.

3. Meanwhile, in a 12-inch Lodge cast iron skillet, cook bacon till almost crispy; set bacon aside; remove all but 2 tbsp rendered bacon fat from skillet; add butter, bell peppers and onions; sauté till tender and translucent; add garlic, 1 tsp salt and pepper; sauté till it just begins to brown; reserve.

4. Brush 14-inch Lodge cast iron pizza pan with 1 tbsp olive oil; Roll out rested dough over a floured cutting board to about a 14-inch round (doesn’t have to be perfect); fold dough in half twice for easy transfer into pizza pan; unfold dough over pizza pan and carefully spread evenly till edges are filled; bake in pre-heated oven for 15 minutes.

5. Transfer 3/4 of sautéed veggies to a bowl and set aside; to remaining veggies in skillet, add pizza sauce, 1 tsp cajun seasoning, ½ tsp smoked paprika, vinegar, and ½ tbsp sugar to veggies in skillet; simmer over low heat for 5 minutes; reserve.

6. In a small bowl, coat shrimp with 1 tsp cajun seasoning, ½ tsp paprika, 1/4 tsp sea salt and
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lemon zest; drizzle with 1 tsp olive oil and toss to coat; set aside.

7. Slice previously cooked bacon into thin strips and set aside.

8. Spread sauce all over baked pizza dough, leaving about ½-inch edge for the crust; top evenly with shredded Jack cheese, ½ of reserved sautéed veggies, cubed smoked mozzarella, remaining veggies, shrimp and bacon; bake for another 8 minutes or till shrimp is cooked and cheese is completely melted.

9. In a medium bowl, toss arugula in ½ teaspoon olive oil; Remove pizza from oven, sprinkle with crushed red pepper; top with arugula. Slice and serve! Enjoy!

New Year’s Fritter

New Year's Fritter

2 cups Martha White® self-rising cornmeal

1 cup Martha White® self-rising flour

1 cup Mayfield® buttermilk

1 cup black eyed peas

½ cup bacon bits

½ cup chopped onion

  1. Mix all ingredients together and drop by spoonful into hot oil to fry.
  2. Flip when golden brown.

Cheesy Chorizo Tamale Pie with Cilantro-Lime Crema

Lidia Haddadian - 2nd Place - 2018 Winner

8 dry corn husks
1 quart warm water to soak corn husks

For the Chorizo Filling:
1 tablespoon vegetable oil
1 cup onion, chopped
½ cup each red and green bell pepper
½ teaspoon coriander
¼ teaspoon cumin
½ teaspoon sea salt
1/8 teaspoon black pepper
8 ounces ground chorizo
1 tablespoon raw sugar

For the Tamale Corn Cakes:
1- 15.25 ounce can sweet corn, drained
½ cup butter, melted
2 tablespoons sugar
⅛ teaspoon salt
⅓ cup corn masa harina (fine corn flour)
1- 6.5 ounce package Martha White® yellow cornbread mix
¼ cup water
2 tablespoons milk
4 ounces Mexican cheese mix, shredded

For the Cilantro-Lime Drizzle:
¼ cup Mexican crema
3 tablespoons cilantro leaves
1 tablespoon chopped jalapeno pepper, seeded
1 tablespoon fresh lime juice
2 tablespoons sour cream
½ teaspoon sea salt

For the Garnish:
¼ cup thinly sliced green onion, green part only
¼ cup finely chopped tomatoes, seeded

  1. Soak corn husks in warm water till softened (about 30 minutes); reserve.

2. In a 12-inch Lodge® Cast Iron Skillet, sauté onion and bell peppers in oil till translucent; add coriander, cumin, salt, pepper and chorizo and cook till browned; add raw sugar and cook for another couple minutes; transfer to a heat proof dish; reserve.

3. Pre-heat oven to 350° F. In a small blender, blend corn, butter, sugar and salt till creamy; transfer to a medium bowl. Add masa harina, Martha White® cornbread mix, water and milk; combine well

4. With kitchen shears, cut softened corn husks to fit cast iron wedge mold with about an inch overhang; Place softened corn husk over Lodge® Cast Iron Wedge Mold; divided cornbread mixture in two parts; evenly spread half of cornbread mixture over each corn husk; top evenly with chorizo mixture; cover with remaining cornbread mixture; sprinkle evenly with cheese; bake in preheated oven for 20 minutes.

5. Meanwhile, using a small processor or blender, blend crema, cilantro, jalapeño and lime juice, sour cream and sea salt.Step 6. Drizzle tamale pie wedges with cilantro/lime drizzle; garnish with green onions and tomatoes; Enjoy!

Serves 8

Bacon Jam Corn Cakes, Eggs Benedict, Spiced Fried Chicken and Honey Hollandaise

Ann Jones - 2018 Finalist

For the Bacon Jam Corn Cakes:
1 (6-ounce) package Martha White® Buttermilk Cornbread & Muffin Mix
1 egg, beaten
½ cup milk

For the Bacon Jam:
3 slices thick-cut bacon, coarsely chopped
½ cup chopped onion
1 tablespoon minced large shallot
2 tablespoons pure maple syrup
1 tablespoon balsamic vinegar
½ teaspoon lemon juice
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
Salt and freshly ground black pepper (about ¼ teaspoon of each)
⅛ teaspoon chipotle chili powder
¼ teaspoon chopped fresh rosemary
¼ teaspoon chopped fresh thyme
2 tablespoons cup water

For the Buttermilk Bath:
8 ounces boneless/skinless chicken thighs, cut in half
1 cups buttermilk
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon onion powder
⅛ teaspoon thyme
1 pinch cayenne pepper
1 heaping teaspoon honey

For the Chicken Dredge:
2 cups self-rising Flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon thyme, minced
¼ teaspoon dry sage, minced
Vegetable oil (for frying)

For the Chipotle Honey Hollandaise:
1 package hollandaise mix (or use favorite homemade recipe)
4 tablespoons butter
1 cup water
1 tablespoon honey
1 pinch chipotle chili powder

For the Poached Eggs:
6 large eggs, brought to room temperature
Salt and black pepper

  1. Preheat oven to 425° F.

2. To make the Bacon Jam Corn Cakes, combine in a bowl and mix together. Set aside until ready to bake.

3. Using the top/lid of the Lodge® 3.2 Quart Cast Iron Combo Cooker as a skillet, heat over medium heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 6-8 minutes. Remove bacon using a slotted spoon and drain on paper towels; keep all the bacon fat in the pan; do not discard.

4. Add the onions and shallots to the skillet with the bacon renderings and cook over medium heat until softened, 3-5 minutes. Add the remaining Bacon Jam ingredients and stir to combine. Bring the mixture to a boil, reduce heat to medium low and simmer, stirring occasionally. Cook until the jam has a glossy appearance and syrup-like consistency, about 8-10 minutes.

5. Allow the onion mixture to cool slightly. Add the bacon and onion mixture to a food processor and pulse until combine and onions are smaller bits but not to a paste. Return to the skillet and spread out into an even/smooth layer. Pour the cornbread mix over the top and bake 15 minutes.

6. Moving on to the chicken, combine the chicken and remaining Buttermilk Bath ingredients to a large bowl, cover and let set for at least 20 minutes.

7. Combine Chicken Dredge ingredients to a large dish; coat chicken in the flour mixture and shake off excess flour.

8. Add enough oil to fill half a Lodge® 3.2 Quart Cast Iron Cooker and bring up to 350° F over medium high heat. Fry chicken in hot oil for 3-4 minutes on each side. Remove from oil and let drain on paper towels.

9. Prepare hollandaise mix per package instructions. Add honey and chili powder at the end; stir until well combined and serve immediately.

10. To poach the eggs, add water to a large stock pot ¾ full and bring to a very low boil. Poach eggs 3 minutes. Use a slotted spoon to transfer to paper towels. Lightly salt and pepper.

11. To assemble, use a 3-inch biscuit cutter to cut out the Bacon Jam Corn Cakes. Top with fried chicken, poached egg, Hollandaise sauce and chives to garnish.

 

 

Serves 6

Double Decker Denver Omelet Cornbread Stack

Carson Aaron - 2018 Finalist

For the Cornbread Cakes:

¼ cup olive oil
1 package Martha White® Mexican Cornbread & Muffin Mix
⅓ cup heavy whipping cream
8 large eggs

For the Filling:
2 tablespoons olive oil
4 ounces chopped bacon
2 cloves garlic, minced
⅓ cup diced red onion
⅓ cup diced green bell pepper
⅓ cup fresh sliced mushrooms
1 cup fresh baby spinach
4 ounces thin sliced deli ham
2 cups shredded cheddar cheese

For the Maple Mustard:
¼ cup yellow mustard
3 tablespoons pure maple syrup

  1. Preheat oven to 425° F.

2. Divide olive oil between two 12-inch Lodge® Cast Iron Skillets and swirl to coat bottom of skillets.

3. Whisk together Martha White® Mexican Cornbread & Muffin Mix, heavy whipping cream and 4 eggs until smooth. Pour half of the cornbread batter into one of the prepared skillets. Top with 4 eggs (this will be the top layer of the stack). Pour remaining batter in second prepared skillet. Place both skillets in preheated oven and bake for 18 to 22 minutes or until toothpick inserted into center of cornbread comes out clean.

4. While cornbread is baking, prepare filling. Heat olive oil in a 12-inch Lodge® Cast Iron Skillet over medium-low heat. Add chopped bacon and cook until bacon is beginning to crisp. Add garlic, onions, bell pepper, and mushrooms. Cook, stirring occasionally, until onions are translucent and pepper are tender. Stir in spinach and cook until spinach has wilted. Remove from heat.

5. Whisk together mustard and maple syrup until smooth. Set aside.

6. To assemble, place ham on top of plain cornbread layer. Spread prepared vegetable/bacon filling evenly over top of ham. Top with shredded cheese. Transfer remaining cornbread layer with eggs to top of cheese. Drizzle with maple mustard just before serving.

Serves 8-10

Too “Gouda” to Be True Cornbread Cakes Topped with Pancetta Laced Seafood Cream Sauce

Pamela Gelsomini - 1st Place - 2018 Winner

For the Cornbread Cakes:
1, 7-ounce package Martha White® Sweet Yellow Cornbread & Muffin Mix
1 egg
¼ cup milk
1 cup frozen corn, thawed
1 ½ cup smoked gouda cheese, shredded
2 tablespoons olive oil
4 tablespoons butter

For Pancetta Laced Seafood Cream Sauce:
4 tablespoons olive oil
4 tablespoons butter
¾ pound scallops
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
1 pound shrimp, shelled & deveined
1 medium onion, chopped
6 ounces pancetta, diced
1 jalapeno, chopped fine (including seeds)
½ cup green pepper, chopped
½ cup red bell pepper, chopped
½ cup frozen corn, thawed
1 cup heavy cream
1 teaspoon Dijon mustard
¾ cup smoked gouda cheese, shredded
3 tablespoons fresh lemon juice
4 tablespoons fresh parsley, chopped

  1. In a large bowl, combine the Martha White® Cornbread Mix, egg, milk, corn, and cheese to form a batter. Heat a large Lodge® Cast Iron Skillet over medium heat with the olive oil and 2 tablespoons of the butter. Working in 2 batches of 3, make 6” pancakes (I use an ice cream scoop to get consistent size). Let cook until you can see the bottoms starting to brown, about 1-2 minutes, and flip to brown the other side. Cakes should be fluffy and golden brown. Place on a cookie sheet, covered with foil, and place in a 200° F oven to keep warm.

2. Heat your Lodge® skillet, over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. Sprinkle scallops with ½ teaspoon salt, ½ teaspoon of the black pepper, the garlic powder, and paprika. Lightly massage the scallops so the seasonings are evenly distributed. Place each scallop in the very hot skillet, careful not to crowd, and sear for 1 ½ minutes on each side. Remove from pan and set aside.

3. Add another tablespoon each of olive oil and butter to the pan and sear shrimp until they turn pink, about 2 minutes. Remove from pan and set aside.

4. Reduce heat to medium and add remaining olive oil and butter to the pan. Sauté onions and garlic until soft and fragrant. Add mushrooms and pancetta and continue to cook for another 5 minutes until pancetta renders fat and mushrooms begin to brown. Add jalapeno, green bell, and red bell peppers to the skillet and sauté until just soft, about 3 more minutes.

5. Add corn, cream, and Dijon mustard to the skillet and bring to a boil and let reduce until thickened, about 3 minutes. Stir in shredded gouda and lemon juice.

6. Serve one gouda corn cake topped with seafood sauce and garnish with parsley.

Serves 6-8

Crispy Crusted Caribbean Turkey Tomato Pie

Sharon Sorensen - 2018 Finalist

For the Crispy Herb Crust:
2- 7 ounce packages Martha White® Sweet Yellow Honey Cornbread & Muffin Mix, reserve 3 tablespoons aside in a small bowl
6 Tablespoons of all-purpose flour (3 tablespoons for crust mixture, 3 tablespoons for dusting surface and crust roll out)
½ teaspoon sea salt
½ teaspoon dried thyme leaves
¾ cup cold butter, unsalted and cubed
1- 5.3 ounce cup plain Greek yogurt, (4 tablespoons for crust mixture, the remainder for turkey mixture)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon grated nutmeg

For the Caribbean Turkey-Tomato Filling:
4 tablespoons extra virgin olive oil (1 tablespoon to coat inside of pan, 3 tablespoons to sauté turkey, onion, and pepper)
1 pound ground turkey
1 small yellow onion, chopped
1 green pepper, chopped
1 teaspoon garlic paste
¾ teaspoon sea salt
¼ teaspoon white pepper
¼ teaspoon ground cumin
¼ teaspoon ground coriander seed
¼ teaspoon ground all-spice
½ teaspoon ground Ceylon cinnamon
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes
¼ cup half & half
1 ½ cups mozzarella (1 cup for turkey mixture, ½ cup reserved to sprinkle on top of tomatoes)
3 large red tomatoes, (¼” slices)
Drizzle of olive oil (about 1 ½ tablespoon)
¼ cup green scallions, sliced
Salt and ground black pepper, to taste
2 mini yellow sweet peppers, sliced

For Fresh Herb Crumb Topping:
6 tablespoons fine bread crumbs
3 tablespoons cornbread mix (which was reserved earlier)
1 teaspoon fresh thyme, de-stemmed
¼ cup unsalted butter, melted

1. Preheat oven to 425° F.

2. Crispy Herb Crust: In food processor, pulse together cornbread mix, (minus the 3 tablespoons. set aside for the herb crumb topping), 3 tablespoons flour, dried thyme, sea salt, and cubed butter. Add 4 tablespoons of yogurt, garlic powder, onion powder, and nutmeg to the mix. Pulse until dough forms. Turn dough onto lightly floured surface, and form dough into a disk. Cover with plastic wrap, and place into refrigerator while preparing the turkey mixture.

3. Caribbean Turkey-Tomato Filling: In a Lodge® 12-inch Cast Iron Skillet, pour 1 tablespoon olive oil. Using a paper towel, rub down entire inside of pan. Place pan on medium-high and add remaining oil. To hot oil, add turkey, yellow onion, and green pepper. Add in garlic paste, sea salt, white pepper, cumin, coriander, all-spice, cinnamon, dried thyme, crushed red pepper flakes, and cook all the spices with mixture, until turkey is browned and onions are translucent. Add in the remainder of the yogurt, half & half, and 1 cup of mozzarella. Stir well and remove pan from heat.

4. Rolling out dough: Remove dough from refrigerator. On lightly floured surface, roll out dough into a 15-inch round. Place dough into a clean, Lodge® 12-inch Cast Iron Skillet, and press dough onto bottom and up the sides of pan. (This is a rustic pie shell, so no need to be particular). Bake for 10 minutes. Remove from oven.

5. Filling the crust: Fill crust with cooked turkey filling. Place sliced tomatoes on top of turkey filling. Drizzle with olive oil, salt and pepper to taste, and sprinkle mozzarella and green scallions on top. Top with mini yellow pepper slices.

6. Fresh Herb Crumb Topping: Mix bread crumbs, 3 tablespoons cornbread mix (which was reserved), fresh thyme, and melted butter in small bowl with fork. To finish, sprinkle crumb topping over tomatoes, cheese, scallions. Bake for an additional 20 minutes, or until warmed completely throughout. Cover with tin foil to keep cheese and crust from getting to brown, if necessary. Enjoy immensely!

Serves 6

Tamale Cakes

Jackie Hardin - 2018 Finalist

For the Tamale Cakes:
2 boxes Martha White® Sweet Yellow Cornbread & Muffin Mix
2 eggs
⅔ cup milk
¼ cup melted butter
2 tablespoons chopped green chilies
½ cup frozen yellow corn
1 teaspoon fresh chopped rosemary

For the Chipotle Cream:
2 cups mayonnaise
1-2 chipotle peppers with adobe sauce

For the Toppings:
1 pound lump crab meat
2 avocados, sliced
2 tomatoes, seeded and finely chopped
8 ounces sour cream

Fresh flat leaf of parsley for garnish

  1. Preheat oven to 400° F. Spray Lodge® Cast Iron Drop Biscuit Pan with no stick spray and place in hot oven.

2. Combine Martha White® Sweet Yellow Cornbread Mix, eggs, milk, butter, chopped green chilies, and rosemary together in a mixing bowl. Pour into a hot Lodge® Biscuit Pan.

3. Bake for 15-18 minutes or until done. Remove from oven and allow to cool slightly.

4. While Tamale Cakes bake, blend together mayonnaise and chipotle peppers with adobe sauce.

5. Assemble; On serving plate spread a little of the Chipotle Cream. Place Tamale Cake onto of the Chipotle Cream. Top Tamale Cake with sour cream, then sliced avocado, crab and chopped tomatoes. Drizzle with Chipotle Crème and garnish with flat leaf parsley.

Serves 8

Cajun Crab Corn Cakes with Pickled Okra Maque Choux

Amy Fossett - 3rd Place - 2018 Winner

For the Cajun Crab Corn Cake:
2 packages of Martha White® Sweet Yellow Cornbread and Muffin Mix
4 large eggs
3 ½ cups buttermilk
2 tablespoons vegetable oil
1 jumbo lump crab meat
1 sweet potato, roasted, peeled, and mashed
Orange zest
Lemon zest
2 teaspoons creole mustard
2 teaspoons Cajun seasoning
3 Green onions (green tops diced)
¼ cup chopped cilantro

For the Maque Choux:
1 small red onion, chopped
1 green bell pepper, chopped
3 cups, frozen shoepeg corn, thawed
2 plum tomatoes, seeded, and chopped
¼ pound smoked andouille sausage, diced
¼ cup chopped green onion tops
¼ teaspoon black pepper
1 to 2 tablespoons olive oil
1 jar pickled okra (4-5 chopped, depending on preference)

For the Bloody Mary Drizzle (non-alcoholic):
½ cup Bloody Mary mix
¼ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon prepared horseradish
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
¾ teaspoon celery salt
½ teaspoon Worcestershire sauce

  1. Preheat oven to 400° F. In a 12-inch Lodge® cast iron skillet, heat ¼ cup of vegetable oil while preparing batter. In a large bowl, combine cornbread mix, eggs, buttermilk, vegetable oil, orange zest, lemon zest, creole mustard, Cajun seasoning, and onions. Mix well. Gently fold in crab meat, careful not to overmix. Add cilantro and pour into skillet. Place skillet in oven and bake for 30-35 minutes until golden brown. Complete steps 2 and 3 while cornbread is baking.

2. Gently toss all Maque Choux ingredients in a bowl until combined and chill until ready to use.

3. Combine all Bloody Mary Ingredients and chill until ready to use.

4. Remove cornbread from oven. All to cool. Slice into triangles. Place a slice onto a serving plate. Spoon a generous portion of the Maque Choux on top and finish with the Bloody Mary Drizzle. Enjoy!

Serves 8

Cornmeal Pitas with Spicy Chicken and Mustard Greens

Daljeet Singh - 2018 Finalist

For the Cornmeal Pitas:
1 ½ packages (6.5 oz.) of Martha White® Yellow Cornbread & Muffin Mix, total amount 9 ¾ ounces
¾ cup all-purpose flour
½ cup buttermilk
¼ cup warm water
¼ cup Martha White® Yellow Cornmeal to spread over the working surface

For the Spicy Chicken and Mustard Greens:
1 tablespoon canola oil
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
½ cup finely chopped yellow onion
1½ pounds boneless, skinless chicken thigh filets chopped into bite size pieces
1 teaspoon crushed red pepper
½ teaspoon ground turmeric powder
2 ½ cups finely chopped (in food processor) mustard greens
1 teaspoon salt
½ cup buttermilk

  1. Combine Martha White® Yellow Cornbread & Muffin Mix and all-purpose flour, buttermilk, and water in a large glass bowl. Mix well using a fork. Knead the mixture for a few minutes to form a ball of dough. Cover with plastic wrap and set aside at room temperature.

2. Heat the skillet of Lodge® 3.2 Quart Combo Cooker over medium heat. Add oil and when heated through, add ginger, garlic and onions. Cook stirring constantly until lightly brown. Add chicken pieces, red pepper, and turmeric. Continue to stir until chicken pieces turn opaque. Add mustard greens. Mix well and cook for a few minutes while continuing to stir. Add salt and buttermilk, mix well. When buttermilk begins to boil, cover the skillet using skillet cover. Reduce heat to low and let mixture cook for 10 minutes. Remove the cover and stir. Cook until the liquid has been absorbed into the mixture. Remove from heat and cover with aluminum foil.

3. Wipe clean the skillet cover and place it on the stove. Heat the skillet cover to medium low heat (surface temperature of around 350-400° F). Divide the dough into four equal parts and form into four round patties. One at a time, place the patties on the working surface. Use a rolling pin to roll into 7 inch diameter round pita dough. Place the dough on the skillet, one at a time and cook for a minute per side until lightly brown on both sides. Remove from heat and place on a serving plate.

4. Cut each pita in half, then using a sharp, thin knife, split open both halves. Divide the chicken and mustard green mixture into 8 equal parts and fill each pita half with this portion of mixture and serve.

Serves 4

The Hot Italian Skillet

Elaine Barbee - 2018 Finalist

Sausage Mixture:
1 tablespoon olive oil
6 hot Italian sausage links
1 large yellow onion (thinly sliced)
7 large bay leaves
1 tablespoon minced fresh garlic
28 ounce can crushed tomatoes
1 ½ teaspoon kosher salt
2 teaspoon fresh cracked pepper
2 teaspoon white sugar

Garnish Mixture:
1 small bunch flat leaf Italian parsley (cleaned and dry, leaves removed)
1 clove garlic (skin removed)
¼ cup banana peppers rings (dried on a paper towel and finely minced)
Zest of 1 lemon

Cornmeal Mixture:
2 packages Martha White® Cotton Country Cornbread Mix
1 tablespoon granulated garlic
2 teaspoon ground oregano
1 cup shredded Parmesan cheese (divided)
½ cup banana pepper rings (chopped)
4 tablespoon melted butter
1 ½ cups water

Topping:
2 cups finely shredded Italian cheese

  1. Sausage mixture: In a 12 in. Lodge® Cast Iron skillet, over medium high heat, drizzle the olive oil evenly over the bottom of the skillet. Add the sausage links. Cook until brown on all sides.

2. Add the onion slices and the bay leaves to the sausages. Cook until the onions are softened. Stirring frequently. Add the garlic, crushed tomatoes, salt, pepper, and sugar. Simmer over medium heat for 30 minutes until thickened. Stirring frequently. While the sausage mixture is simmering make the gremolata.

3. Place the parsley leaves on a small cutting board. Grate the garlic over the parsley leaves. Then add the minced banana peppers over the garlic, zest the lemon over the parsley mixture. Using a sharp knife finely mince all of the ingredients mixing together. Set aside to garnish the dish.

4. Preheat oven to 450° F. Add 1 tablespoon olive oil to the Lodge® Cast Iron skillet and place in oven while it is coming up to temperature. Once the oven is up to temperature remove the skillet from the oven and set aside. In a medium bowl add 2 packages of Martha White® Cotton Country Cornbread Mix, garlic, oregano, ½ cup shredded parmesan (reserve the other ½ cup parmesan for the topping), banana peppers, melted butter, and water. Mix well and add to a warm 12 inch Lodge® Cast Iron skillet and using the back of the spoon spread the mixture out to the edges of the skillet. Place in preheated oven and bake for 7 minutes.

5. Remove from the oven and sprinkle the top evenly with the remaining parmesan. Turn off oven and turn on broiler. Return cornbread to the broiler for 1 minute or until golden brown on top. Watch closely so it doesn’t burn.

6. Remove from broiler add the 2 cups Italian cheese evenly over the top. Then layer the sausage links over the cornbread. Spoon the sauce over the sausage links and then garnish with the gremolata. Serve immediately.

Serves 6

Smokey Chicken Tinga Street Gorditas

Felice Bogus - 3rd Place - 2017 Winner

Chicken Tinga:
1 package Martha White® Cotton Country Cornbread Mix &
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 cup chopped pineapple, fresh or canned (well drained, if canned)
16 ounce bottle chipotle salsa
15 ounce 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:
6 ounce 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

  1. Preheat oven to 400° F. Spray Lodge® Cast Iron Drop Biscuit Pan with no stick spray and place in hot oven.

Make the chicken:
1. Heat a large (10 ¼” or 12″ 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 200° F.
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

Cornbread Cuban Sandwiches with Mojo Sauce

Ashlyn Morgan - 2nd Place - 2017 Winner

For the Cornbread:
2 packages Martha White® buttermilk cornbread mix
2 eggs, beaten
1 cup buttermilk
8 ounce 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 - 1st Place - 2017 Winner

For Coconut Cornbread:
1 package (7 ounce) Martha White® Sweet Yellow Cornbread & Muffin Mix
1 large egg
½ cup canned coconut milk
1 tablespoon water
¼ cup unsweetened coconut flakes
1/8 teaspoon salt
½ 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
¾ cup water
¼ cup Sriracha® tomato ketchup
1 teaspoon soy sauce
½ teaspoon sugar
¾ teaspoon crushed red pepper
1/16 teaspoon salt
1/8 teaspoon black pepper
1 large egg, beaten
½ 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 ¾ 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

Broccoli Cheese Cornbread

1 1/2 cups self-rising cornmeal

1 1/4 cups chopped broccoli

1/2 cups chopped onion

1/2 cup melted butter

1/4 cup Mayfield milk

4 eggs

6 ox Mayfield cottage cheese

1/4 cup sugar

1 tsp salt

1 cup shredded cheddar cheese

 

Preheat oven to 375 degrees. Combine all ingredients adding cornmeal last. Pour into greased Lodge Cast Irion skillet and bake at 375 for 30 minutes. This recipe can also bake on a lined pan sheet or Lodge Cast Iron baking pan.

Sweet Potato and Bacon Fritter

6 cups self-rising cornmeal

2 1/4 cups self-rising flour

3 cups Mayfield milk

2 eggs

3 cups mashed sweet potatoes or sweet potato puree

1 1/2 cups chopped onion

2 cups bacon bits

1 tsp paprika

 

Mix cornmeal, flour, and paprika. Add all other ingredients to the dry mixture. Mix well and drop by spoonful into oil and fry until golden brown on both sides. These fry well in a Lodge Cast Iron skillet.

Farmer Jack Cornbread

2 cups self-rising cornmeal

1/2 cup self-rising flour

1 cup Mayfield buttermilk

1 cup Mayfield sour cream

1 cup Bush’s black beans (drained)

1 egg

1/4 cup sugar

1/2 melted butter

1/2 cup chopped onion

1 cup cream-style corn

3/4 cup chopped jalapenos

1/2 tsp cumin

1 1/2 cups shredded pepper jack cheese (reserve 1/2 cup)

Preheat oven to 400 degrees. Mix flour and cornmeal. Mix other ingredients (except reserved cheese). Combine all ingredients (except reserved cheese) and pour into a greased Lodge Cast Iron skilled. Sprinkle remaining 1/2 cup cheese. Bake at 400 for 25 minutes. Can also be baked in greased Lodge Cast Iron baking pan.

Pepperoni Skillet Cornbread

1 1/4 cups self-rising cornmeal

1 cup White self-rising flour

1 1/2 cups Mayfield buttermilk

1/4 cup melted butter

1/4 tsp minced garlic or garlic powder

1 egg

1/2 cup chopped onion

1/2 cup chopped tomato

1 cup shredded cheddar cheese

1 cup mini pepperonis

Preheat over to 400 degrees. Mix flour and cornmeal with egg, butter, and milk. Add cheese, pepperoni, onions, tomatoes, and garlic to the flour and cornmeal mixture. Bake in greased 12-in Lodge Cast Iron skillet at 400 for 25-30 minutes.

Lemon Squeeze Cornbread

1 cup self-rising flour

3/4 cup self-rising cornmeal

1/2 cup sugar

1/4 cup vegetable oil

2/3 cup Mayfield milk

1 egg

1/3 cup lemon juice

1 tsp lemon extract

 

Preheat oven to 350 degrees. Mix sugar and wet ingredients. Combine wet and dry ingredients until well blended. Pour into a greased 12-in Lodge Cast Iron skillet and bake at 350 for 30 minutes.

Sweet Corn Blueberry Burst Cornbread

1 1/2 cups of self-rising cornmeal

1/2 cup self-rising flour

1 cup Mayfield Buttermilk

1/2 cup sugar

2 tbsp vegetable oil

1 egg

1/2 cup melted butter

1 cup blueberries (can be fresh or frozen)

1 cup sweet corn kernels

Preheat over to 400 degrees. Mix flour and cornmeal together. Mix all wet ingredients and sugar together. Combine wet and dry ingredients until well blended. Gently stir in corn and then blueberries. Pour into a greased Lodge Cast Iron skilled and bake at 400 for 25-30 minutes or until golden brown. Can also be baked in a greased Lodge Cast Iron baking pan.

Big Apple Bash Cornbread

2 cups self-rising flour

1/2 cup self-rising cornmeal

1/2 cup melted butter

1/3 cup sugar

1/3 cup brown sugar

2 eggs

1/2 cup Mayfield Milk

2 cups Apple Pie Filling (chopped)

1 teaspoon cinnamon

Preheat over to 375 degrees. Mix flour and cornmeal. Mix wet ingredients except Pie Filling. Combine wet and dry ingredients until mixed well. Add in Pie Filling last and gently mix until well combined. Pour into greased Lodge Cast Iron skillet. Bake at 375 for 30 minutes or until golden brown. This may also be baked on a lined baking sheet as another option. Serve with a glaze of 1/2 cup of powdered sugar and 1 tablespoon of milk if desired.

Grandpa’s Garden Hushpuppies

4 cups yellow self-rising cornmeal

2 cups self-rising flour

1/4 cup sugar

1 teaspoon salt

2 teaspoon garlic powder

3 eggs

1/2 cup chopped jalapenos with a little juice

1 cup diced tomatoes (drained)

1 cup chopped green onions or sweet onions

1 cup shredded cheddar cheese

Mayfield Buttermilk as needed

Mix all dry ingredients well. Add remaining ingredients to dry using buttermilk to bring all ingredients together until moistened. Do not over mix. Drop by rounded tablespoons into hot oil for 3 minutes or until golden brown, turning once. Drain on paper towel.

Sau-Cheesy Cornbread

1 1/2 cups Self-rising cornmeal

1 cup self-rising flour

1 1/2 cup Mayfield buttermilk

1/2 cup Mayfield milk

1 egg

1/2 cup melted butter

1 1/2 cup grated or shredded cheese

1 1/2 cup cooked and crumbled sausage

1 1/2 teaspoon Cayenne pepper

Preheat over to 375 degrees. Mix dry ingredients. Separately mix wet ingredients. Combine wet and dry ingredients, adding sausage and cheese last. Pour into greased Lodge Cast Iron skillet or Lodge Cast Iron baking pan, baked at 375 for 25 minutes.

Beans and Greens Cornbread

1 ½ cups Martha White Self-Rising Cornmeal
½ cup Martha White Self-Rising Flour
1 cup Mayfield Milk
1 cup chopped Bush’s Great Northern Beans
1 cup chopped canned greens (can use turnip or collard)
1 egg
½ cup chopped bacon
¼ cup chopped onions

Mix all dry ingredients and add egg, onion, bacon, beans, greens and milk, Mix well.

Bake in a greased 9 X 13 pan or 10 in Lodge Cast Iron Skillet. Bake for 25 minutes at 400 degrees or until golden brown.

Black Eyed Pea Fritter

6 cups Martha White self-rising cornmeal
2 1/4 cups Martha White self-rising flour
3 cups Mayfield milk
3 eggs
3 cups Black eyed peas
1 ½ cup chopped onion
2 cups bacon bits

Mix all ingredients together and drop by spoonful into oil and fry until golden brown.

Chicken and Dressing Cornbread

1 ½ cups Martha White Self-Rising Cornmeal
½ cup Martha White Self-Rising Flour
1 cup Mayfield Buttermilk
1 egg
1 cup chopped cooked chicken
½ cup melted butter
1/2 cup cream of chicken soup
¼ cup chopped onions
¼ cup chopped celery
2 tsp rubbed sage

Mix cornmeal, flour, chicken, onions, celery, soup butter, egg, and mix. Add buttermilk and sage.

Pour into a greased Lodge cast iron skillet and bake at 425 degrees for 25 minutes.

NCF Hot Chicken Cornbread

1 ½ cups Martha White Self-Rising Cornmeal
½ cup Martha White Self-Rising Flour
1 cup Mayfield Milk
1 cup chopped cooked chicken
1 egg
1/2 cup sour cream
½ cup ranch dressing or blue cheese dressing
¼ cup dark brown sugar
1 tablespoon cayenne pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 tablespoon hot sauce (Texas Pete)

Mix all dry ingredients and add sour cream cheese, spices, chicken, brown sugar, and milk, Mix well.
Bake in a greased 9 X 13 pan or 10 in Lodge Cast Iron Skillet. Bake for 25 minutes at 400 degrees or until golden brown.

New South Mexican Cornbread

2 cups Martha White Self-rising cornmeal
1/2 cup Martha White Self-rising flour
1 cup Mayfield buttermilk
1 cup Mayfield Sour Cream
1 egg
1/4 cup sugar
1/2 cup melted butter
½ cup chopped onion
1 cup cream style corn
¾ cup chopped jalapenos
1 1/2 cups shredded cheddar cheese (reserve ½ cup)

Mix all ingredients together (except reserved cheese) and pour in a 9 X 13 greased pan or a 12 inch Lodge cast iron skillet. Sprinkle with remaining ½ cup cheese. Bake at 400 degrees for 25 minutes.

Old Fashioned Cornbread

2 Cups Martha White Self-Rising Cornmeal
1/4 Cup Martha White Self-Rising Flour
1/3 Cup Sugar
1 Egg
1 Cups Mayfield Buttermilk

Mix Well and Bake on Lined Baking Pan.

Southern Hushpuppies

4 cups yellow Self-Rising Martha White cornmeal
2 cups Martha White Self-Rising flour
¼ cup sugar
1 teaspoon salt
2 teaspoons garlic powder
5 eggs
½ cup of chopped jalapenos with a little juice
1 cup cream style corn
1 cup chopped green onions
1 cup shredded cheddar cheese
Mayfield Buttermilk as needed

Mix all dry ingredients well. Add remaining ingredients to dry using buttermilk. Mix till moistened. Do not overmix.

Drop by rounded tablespoons into hot oil for 3 minutes or until golden brown, turning once. Drain on paper towel.

Sweet Georgia Peach

2 Cups Martha White Self-Rising Flour
½ Cup Martha White Cornmeal
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

Mix All Ingredients except Pie Filling Until mixed well. Then, Add Pie Filling. Bake on a lined Baking Sheet.

Serve with a glaze of ½ Cup powdered sugar and 1 Tbsp milk

Tennessee Mud Cornbread

3 Cups Martha White Self-rising flour
1 cup Martha White Self-rising cornmeal
1 1/2 cup Mayfield Milk
¾ cup brown sugar
2 eggs
1 tsp vanilla
1 cup sugar
3 tablespoons cocoa powder
1 cup chocolate chips
1 cup miniature marshmallows
½ cup chopped pecans

Mexican Fiesta

1 ½ cups Martha White ® self-rising cornmeal

1 cup cream style corn

1 cup Mayfield® buttermilk

2 eggs

⅔ cup oil

1 cup chopped onions

2 cups ground beef

2 cups shredded cheddar cheese

½ cups tomatoes and green chilis

 

  1. Mix thoroughly and bake on a lined baking sheet.

Italian Pesto Fritters

1 ½ cups Martha White Self-Rising Cornmeal

½ cup flour

2 tablespoons sugar

1 egg

¾ cup Mayfield milk

3 tablespoons oil

1 tablespoon pesto

1 cup shredded mozzarella cheese

½ cup petite diced tomatoes

  1. Mix all ingredients together.
  2. Drop by spoonful into hot oil and fry until golden brown.

Latin American Hominy Cornbread

1 ½ cups Martha White Self-Rising Cornmeal

½ cup Martha White Self-Rising Flour

1 cup Mayfield Milk

1 ½ cups chopped Bush Beans Hominy

1 egg

1 cup shredded cheddar cheese

¼ cup melted butter

¼ cup chopped onions

¼ cup chopped green pepper

¼ teaspoon cayenne pepper

  1. Mix all dry ingredients together.
  2. Add eggs, butter, onions, peppers, cheese, hominy, and milk.
  3. Bake in a 9×13 greased pan at 400° for 25-30 minutes or until golden brown.

German Gingerbread Cornbread

2 cups Martha White Self-Rising Flour

½ cup Martha White Cornmeal

½ cup melted butter

½ cup sugar

1/3 cup brown sugar

1 cup molasses

1 teaspoon cinnamon

1 cup Mayfield Milk (1 tablespoon set aside)

1 teaspoon ground ginger

1 teaspoon ground cloves

½ cup powdered sugar set aside for glaze

  1. Mix all dry ingredients and set aside.
  2. Mix wet ingredients and then slowly fold in the dry mixture. Bake in a greased 9×13 baking pan at 350° for 35-40 minutes.
  3. Serve with a glaze of ½ cup powdered sugar and 1 tablespoon Mayfield Milk.

Ellis Island Ham and Cheese Cornbread

1 ¼ cups Marhta White Self-Rising Cornmeal

1 cup Marhta White Self-Rising Flour

¼ cup granulated sugar

¼ cup melted butter

1 ¼ cups Mayfield Buttermilk

2 eggs

½ teaspoon onion powder

¼ teaspoon garlic powder

1 cup shredded cheddar cheese

1 cup small diced ham

  1. Mix flour, cornmeal, and sugar.
  2. Mix all wet ingredients and mix in dry ingredients.
  3. Add cheese and ham once all rest is combined.
  4. Bake on greased baking sheet at 400° for 25-30 minutes.

War Eagle French Cornbread

2 cups Martha White Self-Rising Flour

½ cup Martha White Self-Rising Cornmeal

1 cup Mayfield Milk

½ cup Mayfield Orange Juice

½ cup Mayfield Sour Cream

1 egg

½ cup granulated sugar

½ cup brown sugar

½ cup melted butter

2 teaspoons ground cinnamon

½ cup raisins

  1. Mix all ingredients together and pour into a greased 9×13 pan.
  2. Bake at 400° for 25-30 minutes until golden.

Rockin’ Moroccan Garbanzo Cornbread

Marion County Sertoma Club

1 ½ cups Martha White Self-rising Cornmeal

1 cup Mayfield buttermilk

1 large egg

½ cup Mayfield Sour Cream

¼ cup oil

1 cup chopped Bush’s Garbanzo Beans (drained)

1 cup chopped or shredded chicken

1 cup shredded cheddar cheese

1 teaspoon chili powder

1 tablespoon ground cumin

1 In a medium sized bowl mix cornmeal, egg, sour cream, oil, chili powder, cumin and buttermilk.

2. Stir in chicken, cheese, and beans.

3. Pour into a greased 9×13 pan or Lodge Cast Iron Skillet.

4. Bake at 400° for 30 minutes until center is cooked through.

East Indian Cornbread

1 ¼ cups Martha White Cornmeal

½ cup Martha White Self-Rising Flour

1 cup Mayfield Buttermilk

½ cup Mayfield Cottage Cheese

1 egg

1 cup chopped cooked chicken

½ teaspoon black pepper

2 teaspoon coriander

½ teaspoon turmeric

2 teaspoon ground cumin

1 teaspoon garlic powder

¼ cup melted butter

  1. Mix all dry ingredients together, then add chicken, cottage cheese, egg, butter, and milk.
  2. Bake at 400° for 30 minutes in a greased 9 x 13 pan or Lodge Cast Iron Skillet.

Old English Hushpuppies

Marion County Sertoma Club

4 cups Yellow Self-Rising Martha White Cornmeal

2 cups Martha White Self-Rising Flour

¼ cup sugar

1 teaspoon salt

2 teaspoons garlic powder

5 eggs

½ cup of chopped jalapenos with a little juice

1 cup cream style corn

1 cup chopped green onions

1 cup shredded cheddar cheese

Mayfield Buttermilk as needed

  1. Mix all dry ingredients well.
  2. Add remaining ingredients to dry using buttermilk.
  3. Mix until moistened, but do not overmix.
  4. Drop by rounded tablespoons into hot oil for 3 minutes or until golden brown, turn once.
  5. Drain on paper towel.

Fluffy Zucchini Cornbread

Marion County Sertoma Club

1 ½ cups Martha White® self-rising flour

½ cups Martha White ® self-rising cornmeal

1 cup Mayfield® buttermilk

1/3 cup Mayfield® cottage cheese

1/3 cup granulated sugar

1 egg

¼ cup melted butter

1 ½ cups chopped or shredded zucchini

  1. Mix all the wet ingredients together, add the dry ingredients. Once all combined, add in the zucchini.
  2. Spread in a greased 9X13 baking dish or Lodge® cast iron skillet.
  3. Bake at 400° F for 25-30 minutes or until a toothpick comes out clean and the top springs back.

Sloppy Joe Cornbread

Boy Scout Troop #63

2 cups self-rising Martha White® self-rising cornmeal

1 cup Mayfield® buttermilk

1 egg

1 cup browned and drained ground beef

¼ cup tomatoes and green chilies

1 cup tomato soup

2 tablespoons brown sugar

1 cup shredded cheddar cheese

  1. Mix all ingredients together.
  2. Pour into a greased 12 inch Lodge® cast iron skillet or a 9 X 13 greased pan.
  3. Bake at 400° F for 20 minutes until golden brown.

Berry Chip Cornbread

Marion County Democratic Women

9 cups Martha White® self-rising flour

3 cups Martha White® self-rising cornmeal

3 cups Mayfield® milk

1 ½ cups Mayfield® sour cream

4 ½ cups sugar

3 cups melted butter

1 cup light corn syrup

6 tablespoons vanilla

4 ½ cups sweetened dried cranberries

3 cups white chocolate chips

  1. Mix all ingredients together and pour into a greased 9 X 13 pan.
  2. Bake at 400° F for 20 minutes.

Caribbean Dream

House of God

9 cups Martha White® self-rising flour

¾ cup Martha White® self-rising cornmeal

1 cup Mayfield® milk

½ cup melted butter

½ cup sugar

1 egg

½ cup crushed pineapple (not drained)

¼ cup oil

½ cup shredded coconut

  1. Mix all ingredients together.
  2. Bake in a 9 X 13 greased pan at 400° F for 25-30 minutes.

Our Hushpuppies

Our Lady of Lourdes Catholic Church

4 cups self-rising Martha White® self-rising cornmeal

2 cups Martha White® self-rising flour

¼ cup sugar

1 teaspoon salt

2 teaspoons garlic powder

5 eggs

½ cup chopped jalapenos

1 cup cream style corn

1 cup chopped green onions

1 cup shredded cheddar cheese

Mayfield® buttermilk as needed

  1. Mix all dry ingredients well.
  2. Add remaining ingredients to dry using buttermilk. Mix until moistened. Do not overmix.
  3. Drop by rounded tablespoons into hot oil for 3 minutes, or until golden brown, turning once.
  4. Drain on paper towel.

Cheesy Chicken Sriracha Cornbread

The Bridge @ South Pittsburg

2 cups Martha White® self-rising cornmeal

½ cup Mayfield® buttermilk

1 large egg

¼ cup oil

1 cup chopped or shredded chicken

1 cup shredded cheddar cheese

3 teaspoons sriracha sauce

  1. Make a well in the center of the cornmeal, crack egg into well and mix together.
  2. Stir in buttermilk and then oil.
  3. Quickly stir in sriracha sauce, cheddar cheese, and chicken.
  4. Pour into greased 12 inch Lodge® cast iron skillet or a 9 X 13 greased pan.
  5. Bake at 400° F for 25-30 minutes until center is cooked through.

Black Olive Cornbread

Kimball Tabernacle of Praise

2 cups Martha White® self-rising cornmeal

¾ cup Mayfield® buttermilk

½ cup Mayfield® sour cream

1 large egg

2 tablespoons melted butter

¼ cup chopped black olives

½ cup chopped onions

1 teaspoon red pepper flakes

1 cup shredded cheddar cheese

  1. Mix all ingredients together and pour into a greased 8 X 8 pan or a 10 inch Lodge® cast iron skillet.
  2. Bake at 400° F for 20-25 minutes.

Mexi Jack Cornbread

Richard Hardy Memorial School Athletics

2 cups Martha White® self-rising cornmeal

½ cup Martha White® self-rising flour

1 cup Mayfield® buttermilk

1 cup Mayfield® sour cream

1 egg

¼ cup sugar

½ cup melted butter

½ cup chopped onion

1 cup cream style corn

¾ cup chopped jalapenos

1 ½ cups shredded pepper jack cheese (reserve ½ cup)

  1. Mix all ingredients together (except reserved cheese) and pour in a 9 X 13 greased pan or a 12 inch Lodge® cast iron skillet.
  2. Sprinkle with remaining ½ cup cheese.
  3. Bake at 400° F for 25 minutes.

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.