Skip to main content

Get 2 free gifts when you purchase a 10.25 or 12 inch skillet!  Now-July 6. Use code FIREWORKS at checkout. Shop now Free Shipping On Orders $49 and Up!

Double Decker Denver Omelet Cornbread Stack

Carson Aaron | June 24, 2020

If you ask us, there should be more sweet mustard things in the world. Carson Aaron, 2018 Lodge National Cornbread Cook-off contestant, must have heard our plea when he delivered this recipe. Flavors of vegetables, bacon, and cheese are layered between two omelet cornbread stacks and topped with a mustard maple glaze. It's like a sweet and savory ribbon wrapping a beautiful gift. Thank you, Carson.

Level
Intermediate
Prep Time
30 minutes
Cook Time
18-22 minutes
Serves
8-10
Cook it With Our
Double Decker Denver Omelet Cornbread Stack

Ingredients

Cornbread Cakes
  • 1/4 cup olive oil
  • 1 package Martha White Mexican Cornbread & Muffin Mix
  • 1/3 cup heavy whipping cream
  • 8 large eggs
Maple Mustard
  • 1/4 cup yellow mustard
  • 3 tablespoons pure maple syrup
Filling
  • 2 tablespoons olive oil
  • 4 ounces chopped bacon
  • 2 cloves garlic, minced
  • 1/3 cup diced red onion
  • 1/3 cup diced green bell pepper
  • 1/3 cup fresh sliced mushrooms
  • 1 cup fresh baby spinach
  • 4 ounces thin-sliced deli ham
  • 2 cups shredded cheddar cheese

Directions

1. Preheat oven to 425 degrees F.

2. Divide olive oil between two 12 inch skillets and swirl to coat the bottom of the skillets.

3. Whisk together Martha White Mexican Cornbread & Muffin Mix, heavy whipping cream, and 4 eggs until smooth. Pour half of the cornbread batter into one of the prepared skillets. Top with 4 eggs (this will be the top layer of the stack). Pour remaining batter in second prepared skillet. Place both skillets in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

4. While cornbread is baking, prepare the filling. Heat olive oil in a 12 inch skillet
over medium-low heat. Add chopped bacon and cook until the bacon is beginning to crisp. Add garlic, onions, bell pepper, and mushrooms. Cook, stirring occasionally, until onions are translucent and pepper is tender. Stir in spinach and cook until spinach has wilted. Remove from heat.

5. Whisk together mustard and maple syrup until smooth. Set aside.

6. To assemble, place ham on top of plain cornbread layer. Spread prepared vegetable/bacon filling evenly over top of ham. Top with shredded cheese. Transfer remaining cornbread layer with eggs to top of cheese. Drizzle with maple mustard just before serving.

Skillet and Egg Logo
Skillet and Egg Logo
Contributed By: Carson Aaron

Carson Aaron from Quitman, Ariz., entered the 2018 Lodge National Cornbread Cook-off with this recipe.

 

We hope you enjoy our stories and recipes! Follow us on InstagramFacebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed!

Ratings background image.

How would you rate this recipe?

Thanks for rating

Recommended recipes you might like

Pork chop pan

Get $10 off any $50+ order!

While you're shopping, become a Pan Fan today and sign up for our newsletter!

By submitting your information, you are agreeing to Lodge Cast Iron’s Terms of Use and Privacy Policy.

Please try again.