Entrees

Monte Cristo Cornbread Skillet Supper

Lodge Cast iron / February 2, 2017

This sweet and savory one-pot cornbread meal filled with turkey, ham, and Swiss cheese is perfect when placed on the table for any meal - especially brunch!

A one-pot cornbread meal filled with turkey, ham, and Swiss cheese.

Prep Time

20 minutes

Cook Time

35 minutes

Servings

4

Ingredients

  • 1 6 ounce package Martha White Cotton Pickin' or Buttermilk Cornbread Mix
  • 1 1/2 cups 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 
  • 1 1/2 teaspoon salt 
  • 1/2 teaspoon pepper 
  • 1/2 cup currant jelly 
  • Confectioner's sugar 


A one-pot cornbread meal filled with turkey, ham, and Swiss cheese.

Preparation

  1. Using a 10.25-inch cast iron skillet, prepare the cornbread mix according to the package directions. The cornbread will be thin. 
  2. Remove the cornbread from the skillet; cool and cut into cubes. Wipe out the skillet with paper towels; grease generously. 
  3. Preheat the oven to 350°F. Place the cornbread cubes in skillet. Top with turkey, ham, shredded cheese. 
  4. In a medium bowl, whisk together the eggs, milk, mayonnaise, salt, pepper and 1 tablespoon honey mustard until well blended. Pour evenly over the ingredients in the skillet. Bake at 350°F for 30 to 35 minutes or until set and lightly browned. 
  5. Meanwhile, warm the currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend. 
  6. Remove the skillet from the oven. Cut in wedges, sprinkle with confectioner's sugar and serve with currant jelly and mustard sauce. 
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Monte Cristo Cornbread Skillet Supper

By Lodge Cast iron

Prep Time: 20 minutes

Cook Time: 35 minutes

Servings: 4

Ingredients

  • 1 6 ounce package Martha White Cotton Pickin' or Buttermilk Cornbread Mix
  • 1 1/2 cups 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 
  • 1 1/2 teaspoon salt 
  • 1/2 teaspoon pepper 
  • 1/2 cup currant jelly 
  • Confectioner's sugar 


Monte Cristo Cornbread Skillet Supper

Preparation

  1. Using a 10.25-inch cast iron skillet, prepare the cornbread mix according to the package directions. The cornbread will be thin. 
  2. Remove the cornbread from the skillet; cool and cut into cubes. Wipe out the skillet with paper towels; grease generously. 
  3. Preheat the oven to 350°F. Place the cornbread cubes in skillet. Top with turkey, ham, shredded cheese. 
  4. In a medium bowl, whisk together the eggs, milk, mayonnaise, salt, pepper and 1 tablespoon honey mustard until well blended. Pour evenly over the ingredients in the skillet. Bake at 350°F for 30 to 35 minutes or until set and lightly browned. 
  5. Meanwhile, warm the currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend. 
  6. Remove the skillet from the oven. Cut in wedges, sprinkle with confectioner's sugar and serve with currant jelly and mustard sauce. 

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/monte-cristo-cornbread-skillet-supper