The 15th Annual National Cornbread Cook-Off
Set in the foothills of southern Tennessee, the finals of the National Cornbread Cook-Off, sponsored by Martha White® and Lodge® Cast Iron, took place in South Pittsburg, Tenn., on April 30th. The challenge? Finding the best main dish cornbread recipe in the United States prepared with at least one package of Martha White Cornbread Mix — and cooked in Lodge cast iron cookware. The 10 competitors served up competition with a side of warm, delicious cornbread and judges from across the country savored traditional and unique meal creations.
And the winners are...
Jennifer used classic French onion soup as her inspiration for Tennessee Onion Soup Gratin. Her rustic soup draws delightful flavor from caramelized onions, bacon, Swiss chard and white beans. Cubes of Monterey Jack cheese are mixed into a cornbread topping batter, made with Martha White Yellow Cornbread Mix. The batter is spooned over the stew and baked until golden brown — reminiscent of the melted cheese on French Onion Soup.
The second place winner, Margee B. of White Salmon, Wash., took home a $1,500 cash prize plus special gifts from Martha White and Lodge® Cast Iron. Margee's creative Caramelized Maple Apple Bacon Brunch Bake recipe features cornbread made with Martha White Cotton Country® or Buttermilk Cornbread Mix flavored with caramelized bacon, cheese and maple syrup. Cornbread wedges are topped with a sautéed, spiced apple, orange and raisin mixture and garnished with toasted pecans, bacon, nutmeg and a dusting of powdered sugar before serving.
Andria G. of Matthews, N.C., created Sausage and Spinach Calzone Cornbread, a new twist on a hearty Italian favorite made with Martha White Yellow Cornbread Mix. The cornbread is loaded with Italian sausage, spinach, roasted red peppers, ricotta and Italian cheeses. Individual servings are topped with marinara sauce and Parmesan cheese for an easy-to-make main dish full of robust flavor. She was awarded the third place prize of $1,000 along with special gifts from Martha White and Lodge® Cast Iron for her winning recipe.
About the National Cornbread Festival®
We hope to see you at next year's National Cornbread Cook-Off. Rules and information will be posted after the first of the year. For more information about the National Cornbread Festival, visit www.nationalcornbread.com.
Or contact us by mail at:
National Cornbread Festival
P.O. Box 247
South Pittsburg, Tennessee 37380
Phone: (423) 837-0022