Winner of the Cornbread Contest is: Comment# 157 Heather Kelly
Below is a list of the remaining 9 bloggers who participated and their posts. Please take a moment to visit each of these blogs featuring their cornbread creations for our Virtual Potluck. Everything looks delicious and I already see several dishes that I can't wait to try.
- Monte Cristo Cornbread Skillet from Linda of a Southern Pantry
- Tomato Basil Soup W/Cornbread Croutons from Robyn of Add a Pinch
- Cornbread & Sausage Quiche from Melissa of Melissa's Southern Style Kitchen
- Cheeseburger Stuffed Cornbread from Lorie of Mississippi Kitchen
- Mom's Mexican Cornbread from Stacey of Southern Bite
- Red Beans & Cornbread from Christy of Southern Plate
- Buffalo Chicken Cornbread W/Blue Cheese Salad from Sugar & Spice by Celeste
- Peachy BBQ Chicken and Cornbread Skillet from Jackie of Syrup & Biscuits
- White Chicken Chili with Cornbread Dumplings from Brandie of The Country Cook
This skillet meals starts with a quick beef and bean chili cooked in a cast iron skillet, a layer of shredded sharp cheddar cheese in the middle, and a sweet cornbread topping finishes it all off. There's a couple options to this skillet meal, so don't feel like you have to prepare it exactly like I did.
Another variation is omit the Mexicorn and add a small can of cream style corn, and shredded cheddar cheese into the cornbread batter. If corn isn't for you just omit the corn totally it's really your own preference. I think the Mexicorn compliments the chili nicely and gives it a festive flavor. Lets get started with the step by step.
To start in a large cast iron skillet (mine measured 11 in) brown ground beef, onion and garlic. Drain off any excess fat from skillet.
Add tomatoes, chili mix, Mexicorn and beans; stir to combine.
Turn the heat to medium and cook until mixture is hot and bubbly (about 10-15 minutes) then remove from heat. Add a bit of salt and pepper if needed.
Pre-heat oven to 400 degrees. Mix corn bread mix according to package instructions (adding the milk & eggs) and set aside. Sprinkle 1 cup shredded cheddar cheese over the chili mixture, and then pour the cornbread batter evenly over the top.
Bake at 400 degrees for 20 -25 min. Be sure to check chili-cornbread as it cooks making sure it doesn’t get too brown. Cornbread should be golden brown on top. You'll know the dish is ready when the mixture is bubbly and the cornbread is baked through.
Chili Cornbread Skillet
1 - pound ground beef, browned and drained
1/2 - cup yellow or white onion, chopped
1 - garlic clove, minced
1 - (14.5 oz) can chili ready tomatoes, un-drained
1 - (1.25 oz) packet mild chili seasoning mix
1 - cup Mexican corn or frozen corn
1 - (16 oz) can Bush's Chili Beans
salt and pepper, to taste
1 - cup shredded sharp cheddar cheese
garnish (optional) sour cream, shredded cheese and chopped green onions
Cornbread Topping:
1 - (6.5 oz) package Martha White® Sweet Yellow Cornbread & Muffin Mix
1 - egg
1/2 - cup milk or buttermilk
In a large (11 in) cast iron skillet brown ground beef, onion and garlic. Drain excess fat from skillet.
Add tomatoes, chili mix, Mexicorn and beans; stir to combine. Turn the heat to medium and cook until mixture is hot and bubbly (about 10-15 minutes) then remove from heat.
Add salt and pepper to taste. Pre-heat oven to 400 degrees. Mix corn bread mix according to package instructions and set aside. Sprinkle 1 cup shredded cheddar cheese over the chili mixture.
Pour the cornbread batter evenly over the top of the chili mixture. Bake at 400 degrees for 20 -25 min. Be sure to check chili-cornbread as it cooks making sure it doesn’t get too brown. Cornbread should be golden brown on top.
You'll know the dish is ready when the mixture is bubbly and the cornbread is baked through.Carefully remove skillet from oven and allow it to cool for 10 minutes before serving. Scoop into bowls and garnish with sour cream, shredded cheese and green onions.
8 servings
Do you have a winning cornbread recipe tucked away in your recipe file? If so submit your recipe for a chance to win over $5,000 in prizes at 18th Annual National Cornbread Cook-Off and Festival. Recipes must use a Martha White Cornbread Mix of your choice. Enter by February 28, 2014. See the official rules below for complete details. Good Luck to everyone who enters.
For the official rules of the Cornbread Festival competition, click here.
For the official rules of the Cornbread Festival competition, click here.
Click here to submit your recipe to the National Cornbread Festival competition or email your recipe to Cornbread@DVL.com.
Before you go I have a wonderful giveaway from the generous folks at Martha White! One lucky Mommy's Kitchen reader will win (1) Lodge Cast Iron Corn Stick Pan and a Variety of Martha White Cornbread Mixes!!! See below for details on how to enter.
Giveaway Includes:
1 - Lodge Cast Iron Corn Stick Pan
3 - packages Martha White Cornbread Mixes selected from the following varieties:
- Cotton Country Cornbread
- Buttermilk Cornbread
- Mexican Style Cornbread
- Sweet Yellow Cornbread & Muffin Mix
Just leave a comment on this post telling me know how you like your cornbread? Do you like a sweet cornbread or a regular cornbread? (mandatory entry)
Bonus Entry:
Tweet the following (leave a separate comment) Stop by @mommyskitchen to win a #marthawhite Cornbread Prize Package http://tiny.cc/2bc6ax @DVLprad #cornbreadfestival
The giveaway starts Wednesday, February 12th 2014 and closes on Tuesday, February 18th 2014 at midnight (CST). Winner will be contacted by email and has 48 hours to reply and claim their prize. If you comment anonymously please include your email address in the event that you're a winner. Giveaway open to US Residents only due to shipping charges.
Disclosure: This post is sponsored. I was provided with a gift card for the products purchased to make this recipe. A Martha White Prize Package was provided to use in a reader giveaway. No other compensation was received. Bush's Beans provided me with the beans to use in this recipe.
223 comments:
«Oldest ‹Older 201 – 223 of 223I like regular cornbread usually, but also like to add various things to it like chilies and hamburger!
Martha White makes the greatest hushpuppies! Meal, water and onions only.
My husband is from the south and this is the only brand of corn bread mix that he has me use. We love Martha White and we put warm butter and honey on. We pair our corn bread with a pot of beans :)
I like regular old fashioned sweet cornbread with sweet butter!
I love sweet cornbread, and then with my left over cornbread, put into milk as a snack
Debbie FieldsI love Sweet Cornbread, Goes with anything, and with my left over cornbread and milk makes a great snack
sweet cornbread with honey butter...twinkie1325@aol.com
I like all kinds of corn bread, but honey corn bread is a special favorite.
aylward2@nemr.net
I always loved camping/cooking with cornbread and my cast iron skillet. Great recipes.
tabreier@hotmail.com
Sweet cornbread is my favorite but mexican cornbread is good too. My mother had one of those cornstick pans when I was growing up. We loved it.
I li,w a warm cornbread with jalapenos and cheese and honey butter.
I love regular cornbread but my hubby and kids crave their sweet...so of course it's Sweet corn bread in our house!
I honestly like jiffy cornbread. I like it to be a little sweet, but not overly so. I also don't like it when it is too grainy. Like I don't like the cornbread at Cracker Barrel has. (By the way, I wanted to let you know how much I like your recipe for apple pie jam! I have made it twice with no issues. And everyone I have given a jar to loves it! It will always be my go-to recipe!)
SWEET CORNBREAD COOKED TO A LIGHT GOLDEN BROWN.Mmmmmm!
I prefer mine to be sweet!!!
I tweeted.
Hi Tina, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
http://chelencarter-retiredandlovingit.blogspot.ca/
I like sweet cornbread. Thanks!
sharonjo at gwtc dot net
Tweet: https://twitter.com/sharonjo2/status/435976026292633600
sharonjo at gwtc dot net
I like my cornbread sweet & spicy with corn kernels and chopped jalapenos.
Wish I had found your website yesterday instead of this morning :D
I still wanted to post even tho the contest is over. Got the way I love my cornbread from my daddy (RIP). Just regular Martha White, not sweet and you must dip it into your pinto beans or crumble it in there! Love Martha White, use nothing else!
Thank you! This recipe is perfect. Your food styling is so beautifully done, too. I'm excited to make these! Welcome to my blog and leave your comment. I am very happily. http://www.asiacookingrecipe.com
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