SOUTH PITTSBURG, TN – “Cornbread Time,” is a celebration as synonymous with this community of 3,300 folks as Christmas, Easter and St. Patrick’s Day are for other cities.

A more accurate description is “The National Cornbread Festival,” complete with a National Cornbread Cook-off, carnival, food court, music, plus arts and crafts. Held on the last weekend of April, the event attracts 45,000 to 60,000 visitors, with an extra smidgen of attention poured out to the National Cornbread Cook-off.

“We seen interest and submissions for the cook-off grow every year,” says Linda Carman, baking expert for Martha White, which sponsors the cook-off with Lodge Cast Iron and Five Star Professional Cooking Equipment. “The 2008 Cook-off was successful because of the range of recipes, presentations and home towns of participants.”

The recipes aren’t your grandmother’s variety of cornbread. Indeed, the “main dish” concept requires that recipes are prepared in a Lodge 10-inch skillet with a cup of Martha White Cornmeal as the primary ingredient.

Hendersonville, TN’s Lori Stephens took top prize with her Ancho Shrimp on Smoked Gouda Corncakes. Second place honors went to Teresa Ralston from New Albany, OH. Ralston’s recipe was Zesty Italian Sausage Skillet with Sundried Tomato Cornbread Crust.

The third place prize was claimed by Earl Bandy, Jr. of Knoxville, TN. Bandy’s recipe was Sausage Pepper Cheese Quiche with Cornbread Crust.    

The 12th Annual Cook-off provided surprises for Allison Fishman, a judge for the cook-off. 

“The contest reflects what is current in national foods, not just southern,” said Fishman, a food stylist and television personality in New York. “The contestants took elements from traditional kitchens – cast iron skillets and cornmeal – and came away with different solutions. “As wonderful and diverse as the recipes are, they’re totally doable at home.”

Excerpted from a story by Mark H. Kelly

The Official Website: http://www.nationalcornbread.com