2010 National Championship Cook-Off Winners

FIRST PLACE 

Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo

Lori Stephens – Hendersonville, TN

Ingredients
Crisco® Original No-Stick Cooking Spray 

Cornbread Sliders
2 (6.5 oz.) packages Martha White® Yellow Cornbread and Muffin Mix  
1/2 cup Martha White® All-Purpose Flour
1 1/2 cup milk
1/4 cup sour cream
1 large egg
3 tablespoons chopped chives
8 slices bacon, cooked and crumbled
3/4 cup crumbled gorgonzola cheese

Fillings
2 tablespoons butter
1 medium yellow onion, sliced into rings
1 1/2 pounds ground chuck
1 large egg
1/2 cup Italian style bread crumbs
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
12 small slices medium Cheddar cheese (1/2 ounce each)

Chipotle Mayo
1/2 cup mayonnaise
1 chipotle pepper in adobo sauce, chopped with 1 teaspoon of the sauce

Directions

Heat oven to 400°F.  Spray 2 Lodge® cast iron straight-sided muffin pans with no-stick cooking spray.   Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended.  Stir in chives, bacon, and cheese.  Pour into prepared muffin cups.  Bake 10 to 12 minutes or until golden brown.

Melt butter in a 12-inch Lodge® cast iron skillet over medium-low heat.  Add onions.  Cook until onions are translucent, 8 to 10 minutes.  Remove onions and set aside.

Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl.  Blend well. Divide into 12 equal portions. Pat out into thin burgers.  Cook in 12-inch cast iron skillet over medium to medium-high heat until done. Top each burger with slice of cheese.

Combine mayonnaise, chipotle pepper and sauce. Slice cornbread to make buns.  Spread thin layer of chipotle mayo on top and bottom.  Place burger on bottom halves.  Top with onions.  Place top on burger. 

Makes 6 servings

SECOND PLACE

Crunchtastic Chicken Chipotle Cornbread

Erin Renouf Mylroie – Santa Clara, UT

Ingredients
Crisco® Original No-Stick Cooking Spray

Cornbread
1 (6.5 oz.) package Martha White® Yellow Cornbread and Muffin Mix
1 large egg, beaten
3/4 cup green (tomatillo) salsa
1 1/2 cups shredded cooked chicken
1/4 teaspoon chipotle chili powder
1/2 cup chopped green onions
1 (4 oz.) can diced green chilies
1  1/2 cups shredded pepper jack cheese
1/2 cups coarsely crushed corn chips

Slaw
1/2 cup sour cream
1 avocado, mashed
Juice and peel of one lime
3 cups shredded cabbage
1 cup minced cilantro
Salt and pepper

Toppings
1 cup chopped tomatoes
1 cup coarsely crushed corn chips

Directions

Heat oven to 400°F.  Spray 10 1/4-inch Lodge® cast iron skillet with no-stick cooking spray.  Stir together cornbread mix, egg and salsa in medium bowl until well blended. Stir in chicken, chili powder, green onions, green chilies and 1 cup cheese.  Pour into prepared skillet.  Sprinkle with remaining cheese and 1/2 cup corn chips. Bake 20 to 25 minutes or until golden brown.

While cornbread is baking, combine sour cream, avocado, lime juice and peel.  Stir in cabbage and cilantro.  Mix well.  Salt and pepper to taste.  Slice cornbread into six wedges.  Top each slice with slaw, tomatoes, and corn chips.

Makes 6 servings 

THIRD PLACE 

Carolina Shrimp and Grits Cornbread

Felice Bogus – Raleigh, NC

Ingredients

Cornbread
1/2 pound applewood smoked bacon, cooked and crumbled, reserve drippings<
1 large egg, beaten
3/4 cup milk
1 tablespoon butter, melted
1 cup shredded sharp Cheddar cheese
1 (6 oz.) package Martha White® Cotton Country® Cornbread Mix
1/4 cup roasted red pepper, drained and chopped
1/4 cup chopped green onions

Shrimp
1 tablespoon Crisco® Pure Vegetable Oil
1 1/4 pounds uncooked shrimp, shelled and deveined
Salt and pepper
2 cloves garlic, minced
2 cups sliced mushrooms
1/4 cup chicken broth
1 1/2 tablespoons fresh lemon juice
Hot sauce

Green onions for garnish

Directions

Heat oven to 400°F.  Return 2 tablespoons bacon drippings to 10 1/4-inch Lodge® cast iron skillet.  Stir together egg, milk, 1 tablespoon bacon drippings, butter, cheese, and cornbread mix in medium bowl until well blended. Stir in half the reserved bacon, red pepper and 1/4 cup green onions.  Pour into prepared skillet and spread evenly.  Bake 20 to 25 minutes, or until golden brown.

While cornbread is baking, heat 1 tablespoon bacon drippings and oil in 12-inch Lodge® cast iron skillet over medium-high heat until hot.  Add shrimp. Salt and pepper to taste.  Cook until shrimp turns pink, stirring occasionally, about 2 minutes.  Stir in garlic and mushrooms.  Cook 2 to 3 minutes.  Add broth and lemon juice and cook, stirring, about 1 minute.  Stir in hot sauce to taste.

Top cornbread with shrimp mixture. Sprinkle with remaining crumbled bacon and 1/4 cup green onions.  Serve immediately.

Makes 6 servings 

Click here to view the 2010 National Cornbread Festival Cook-Off Finalists.