SOUTH PITTSBURG, Tenn.,
May 27, 2015 /PRNewswire/
-- In its continuing celebration of Southern food,
Martha White® presented the first ever
All-Star cast iron skillet crown to Karen S. of Knoxville, Tennessee, as the winner of the
2015 Martha
White®/Lodge® Cast Iron
All-Star Cornbread Cook-Off. Karen's original recipe, Festive
Good Luck Cornbread Skillet, rose among the best of the best in
this year's all-star competition that included 10 returning grand
prize winners and earned her $5,000
cash and a 30-inch stainless steel gas range (ARV $3,250) from FiveStar®
Professional Cooking Equipment, a division of Brown Stove Works,
Incorporated.
The Festive Good Luck Cornbread Skillet was first named
the grand prize winner in the 1998 Cornbread Cook-Off. The dish
features several Southern staples and proves a good recipe can
stand the test of time. With black-eyed peas, collards greens,
smoked sausage and cornbread topping, the Festive Good Luck
Cornbread Skillet lends itself to being a classic dish to be
shared long after the New Year.
The All-Star Cornbread Cook-Off was held in conjunction with the
National Cornbread Festival® in South Pittsburg, Tennessee.
The second place winning recipe, Roasted Tomato and Bacon
Cobbler, was created by Andria G. of Matthews, North Carolina, and was the 2014
grand prize winning recipe. She was awarded a $1,500 cash prize.
The third place winner, Valerie H. of Cartersville, Georgia, took home $1,000 for The Crescent City Skillet. This
recipe won the 2004 Cook-Off.
For more award winning cornbread recipes, go to
www.marthawhite.com. Join the Martha White community at
www.Facebook.com/MarthaWhiteBaking and
www.Pinterest.com/BakeMarthaWhite.
Festive Good Luck Cornbread Skillet
Ingredients
Filling
1 pound smoked
sausage
1/2 cup chopped onion
1 to 2 cloves garlic, minced
2 (15 oz.) cans black-eyed peas, drained
1 (14.5 oz.) can ready-to-serve fat-free chicken broth, with 1/3
less sodium
10 ounces frozen chopped collard or turnip greens, thawed and
drained
1/2 teaspoon hot pepper sauce
Topping
1 cup Martha White®
Self-Rising Enriched White Corn Meal Mix
2 teaspoons sugar
3/4 cup buttermilk
1/4 cup Crisco® Pure Vegetable Oil
1 large egg, beaten
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup finely chopped fresh parsley, or cilantro
Directions:
- HEAT oven to 400°F. Cut sausage in half lengthwise; cut
crosswise into 1/4-inch slices. Combine sausage, onion and garlic
in 12-inch cast iron or ovenproof skillet; cook until sausage is
browned and onion is tender, stirring occasionally.
- ADD all remaining filling ingredients; mix well. Bring to a
boil. Reduce heat to low; simmer 10 minutes.
- COMBINE all topping ingredients in large bowl; stir until
smooth. Pour batter around edge of sausage mixture in skillet.
- BAKE 25 to 30 minutes or until golden brown. Garnish with sour
cream, pickled jalapeno chile slices and fresh parsley or cilantro
leaves, if desired.
Makes 8 servings
Lodge is a trademark of Lodge Manufacturing Company.
National Cornbread Festival is a trademark of National Cornbread
Festival, Inc.
FiveStar is a trademark of Brown Stove Works, Inc.
CONTACT: Andrea Lindsley,
1-615-780-3315, andrea.lindsley@dvl.com
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SOURCE Martha White