More Great Recipes: Main Dish

Cristo Cornbread Skillet Supper


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 package Martha White Cotton Country Cornbread Mix
1 1/2 cups chopped cooked turkey
1/2 cup chopped cooked ham
1 1/2 cups shredded Swiss cheese
4 eggs
1 cup milk
2 tablespoons mayonnaise
2 tablespoons honey mustard, divided
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup Smucker's Currant Jelly
Powdered sugar


Prepare cornbread mix according to package directions, except bake in a 10 ½-inch Lodge® cast iron skillet. (Cornbread will be thin.) Remove cornbread from skillet; cool and cut into cubes. Wipe out skillet with paper towels; grease generously.


2. Heat oven to 350° F. Place cornbread cubes in skillet. Top with turkey, ham and shredded cheese. In medium bowl, whisk together eggs, milk, mayonnaise and 1 tablespoon of mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake at 350° F. for 30 to 35 minutes or until set and lightly browned.


3. Meanwhile, warm currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend.


4. Remove skillet from oven. Cut in wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7651 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana