Monte Cristo Cornbread Skillet Supper

"Posted for Zaar World Tour - USA - regional South (North Carolina). Recipe source: local newspaper - recipe was from North Carolina and won grand prize in the 2006 Cornbread Festival Cook-off sponsored by Martha White (cornbread mixes)"
 
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Ready In:
55mins
Ingredients:
12
Serves:
6-8

ingredients

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directions

  • Prepare cornbread mix according to package directions, excep bake in a 10 1/2 inch cast iron skillet (Cornbread will be thin). Remove from skillet; cool and cut into cubes. Wipe out skillet with paper towels and grease well.
  • Preheat oven to 350-degrees F.
  • Place cornbread cubes in skillet, topping with turkey, ham and shredded cheese.
  • In a medium bowl whisk together the eggs, milk and mayonnaise, 1 tablespon mustard, salt and pepper until blended. Pour over meat and cheese.
  • Bake for 30-35 minutes or until set and light brown.
  • In a saucepan warm jelly to melt and add 1 tablepoon mustard, whisking to blend.
  • Remove skillet from oven.
  • Cut into wedges, sprinkling with confectioners sugar and serve with current jelly/mustard sauce.

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Reviews

  1. Yummy. The whole family liked this one. Will definitely make again. It does have the flavors of a Monte Cristo Sandwich. The only change I made was to use strawberry fruit spread instead of currant jelly.
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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