Cristo Cornbread Skillet Supper
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
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
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.