Monte Cristo Cornbread Skillet Supper Recipes

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MONTE CRISTO CORNBREAD SKILLET SUPPER



Monte Cristo Cornbread Skillet Supper image

Posted for Zaar World Tour - USA - regional South (North Carolina). 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)

Provided by ellie_

Categories     Meat

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.
  • Preheat oven to 350-degrees F.
  • Place cornbread cubes in skillet, topping with turkey, ham and shredded cheese.
  • In a medium bowl whisk together the eggs, milk and mayonnaise, 1 tablespon mustard, salt and pepper until blended. Pour over meat and cheese.
  • Bake for 30-35 minutes or until set and light brown.
  • In a saucepan warm jelly to melt and add 1 tablepoon mustard, whisking to blend.
  • Remove skillet from oven.
  • Cut into wedges, sprinkling with confectioners sugar and serve with current jelly/mustard sauce.

Nutrition Facts : Calories 433.9, Fat 18.3, SaturatedFat 7.9, Cholesterol 160.1, Sodium 1041.7, Carbohydrate 49.9, Fiber 2.5, Sugar 25.7, Protein 17.9

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