Monte Cristo Cornbread Skillet Supper |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Recipe source: local newspaper - recipe was from North Carolina and won grand prize in the 2006 Cornbread Festival Cook-off sponsored by Martha White (cornbread mixes). Ingredients:
1 (7 ounce) package cornbread mix |
1 1/2 cups turkey, cooked and chopped |
1/2 cup ham, cooked and chopped |
1 1/2 cups swiss cheese, shredded |
4 eggs |
1 cup reduced-fat milk |
2 tablespoons mayonnaise |
2 tablespoons honey mustard, divided |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup currant jelly |
2 teaspoons confectioners' sugar (powdered sugar) |
Directions:
1. Prepare cornbread mix according to package directions, excep bake in a 10 1/2 inch cast iron skillet (Cornbread will be thin). Remove from skillet; cool and cut into cubes. Wipe out skillet with paper towels and grease well.
2. Preheat oven to 350-degrees F.
3. Place cornbread cubes in skillet, topping with turkey, ham and shredded cheese.
4. In a medium bowl whisk together the eggs, milk and mayonnaise, 1 tablespon mustard, salt and pepper until blended. Pour over meat and cheese.
5. Bake for 30-35 minutes or until set and light brown.
6. In a saucepan warm jelly to melt and add 1 tablepoon mustard, whisking to blend.
7. Remove skillet from oven.
8. Cut into wedges, sprinkling with confectioners sugar and serve with current jelly/mustard sauce.
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