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Monte Cristo Cornbread Skillet Supper
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- #124540
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (6 ounce size) cornbread mix
1 1/2 cup chopped cooked turkey
1/2 cup chopped cooked ham
1 1/2 cup shredded Swiss cheese
4 eggs
1 cup milk
2 tablespoons mayonnaise
2 tablespoons honey mustard, divided use
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup currant jelly
confectioners' sugar
directions
Prepare cornbread according to package directions, except 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 generously.
Heat oven to 350 degrees F. Place cornbread cubes in skillet. Top with turkey, ham and cheese.
In a bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon of the mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet.
Bake at 350 degrees F for 30 to 35 minutes or until set and lightly browned.
Meanwhile, warm currant jelly slightly to melt. Add 1 tablespoon honey mustard and whisk to blend.
Remove skillet from oven. Cut cornbread mixture into wedges, sprinkle with sugar and serve with currant jelly and mustard sauce.
Recipe Source: Janice Elder, National Cornbread Festival winner
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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