E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Monte Cristo Cornbread Skillet Supper Lodge Cast Iron | February 17, 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! Level Intermediate Prep Time 20 minutes Cook Time 35 minutes Serves 4 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients 1 16 ounce package Martha White Buttermilk Cornbread Mix 1 ½ cups chopped cooked turkey ½ cup chopped, cooked ham 1 ½ cups shredded Swiss cheese 4 eggs 1 cup milk 2 tablespoons mayonnaise 2 tablespoons honey mustard, divided 1 ½ teaspoons salt ½ teaspoon pepper ½ cup currant jelly Powdered sugar Directions Using a 10.25 Inch Skillet, prepare the cornbread mix according to the package directions. The cornbread will be thin. Remove the cornbread from the skillet; cool and cut into cubes. Wipe out the skillet with paper towels; grease generously. Preheat the oven to 350 degrees Fahrenheit. Place the cornbread cubes in skillet. Top with turkey, ham, shredded cheese. 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 degrees Fahrenheit for 30-35 minutes or until set and lightly browned. Meanwhile, warm the currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend. Remove the skillet from the oven. Cut in wedges, sprinkle with confectioner's sugar and serve with currant jelly and mustard sauce. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Monte Cristo Cornbread Skillet Supper Lodge Cast Iron | February 17, 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! Level Intermediate Prep Time 20 minutes Cook Time 35 minutes Serves 4 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients 1 16 ounce package Martha White Buttermilk Cornbread Mix 1 ½ cups chopped cooked turkey ½ cup chopped, cooked ham 1 ½ cups shredded Swiss cheese 4 eggs 1 cup milk 2 tablespoons mayonnaise 2 tablespoons honey mustard, divided 1 ½ teaspoons salt ½ teaspoon pepper ½ cup currant jelly Powdered sugar Directions Using a 10.25 Inch Skillet, prepare the cornbread mix according to the package directions. The cornbread will be thin. Remove the cornbread from the skillet; cool and cut into cubes. Wipe out the skillet with paper towels; grease generously. Preheat the oven to 350 degrees Fahrenheit. Place the cornbread cubes in skillet. Top with turkey, ham, shredded cheese. 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 degrees Fahrenheit for 30-35 minutes or until set and lightly browned. Meanwhile, warm the currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend. Remove the skillet from the oven. Cut in wedges, sprinkle with confectioner's sugar and serve with currant jelly and mustard sauce. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
