The National Cornbread Festival proudly announces the winners in the 2007 National Cornbread Festival Cook-off sponsored by Martha White, Lodge Cast Iron and Brown Stove Company.
Melt 1 tablespoon butter in 10-inch Lodge® cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions. Wipe out skillet with paper towel. Add oil 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.
Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.
Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions. 6 servings
Heat oven to 400° F. Heat oil in a 10-inch Lodge® cast iron skillet on medium high. Add onion; cook until softened. Add sausage; cook breaking up with a fork until done. Drain, if needed. Add cream; simmer 5 minutes. Add tomatoes, sage and red pepper. Simmer on medium about 10 minutes or until sauce thickens.
In a medium bowl, combine cornbread crust ingredients; mix well. Spread over top of sausage mixture in skillet. Bake at 400° F. for 15 to 20 minutes or until cornbread is golden brown.
In a bowl, toss greens and dressing. Cut cornbread crust into 6 wedges. Place each with sausage filling on plate; top with 1/6th of the greens. Sprinkle with Gorgonzola and fresh pepper.
6 servings
Heat oven to 400°F. Pour oil into 12-inch Lodge® cast iron skillet; place in oven 7 to 8 minutes or until hot. Add soda to buttermilk; set aside for 5 minutes. In large mixing bowl, combine all cornbread crust ingredients; stir until well blended. Pour into hot skillet. Bake at 400°F for 10 to 12 minutes or until lightly browned.
Reduce oven to 350° F. In large mixing bowl, combine 5 eggs, half and half, salt, pepper and cumin; beat well. Layer sausage, peppers, mushrooms, onions, and cheeses over crust. Pour egg mixture over top. Bake at 350°F for 45 to 50 minutes or until golden brown and set. Cool 5 minutes before serving. Cut into wedges and serve with choice of toppings.
8 servings