For the Media
MARTHA WHITE® AND LODGE® CAST IRON IN SEARCH OF NATION'S BEST CORNBREAD RECIPES
Martha White® Announces Call for Entries for 2010 Cornbread Cook-Off
SOUTH PITTSBURG, Tenn., (January 4, 2010) – Once again cornbread will take center-stage and one lucky winner will win the coveted cast iron skillet crown at the 2010 National Cornbread Cook-Off and a $5,000 cash prize. Entries for original main dish cornbread recipes using a Martha White® Cornbread Mix are now being accepted until March 1, 2010 for the 14th Annual Cook-Off, sponsored by Martha White and Lodge® Cast Iron.
To enter the National Cornbread Cook-Off:
• An entry must be an original main dish recipe and prepared with at least one package of Martha White Cornbread Mix using Lodge Cast Iron cookware.
• Entries must also include contestant’s name, address, daytime phone number, date of birth and name of grocery retailer.
• To enter online, go to www.marthawhite.com, click on the "Promotion and News" section, and submit your original recipe along with complete contact information.
• To enter by e-mail, send your original recipe along with your complete contact information to cornbread@dvl.com. Online and e-mail entries must be received by 11:59 p.m. CST on March 1, 2010.
• To enter by mail, send your original recipe and complete contact information on an 8 1/2 x 11-inch paper to: National Cornbread Cook-Off 2010, 209 Seventh Avenue North, Nashville, TN 37219. Mail-in entries must be postmarked by March 1, 2010 and received by March 8, 2010.
• For Official Rules visit www.marthawhite.com. Open to legal residents of the 50 United States and D.C., 18 years of age or older. Void where prohibited.
Ten finalists will be chosen from all entries. For past winning recipes and complete Official Rules, visit www.marthawhite.com or www.lodgemfg.com.
Ten finalists will heat up their cast iron skillets during the National Cornbread Festival to create their original cornbread specialties under the Big Cook-Off Tent on April 24, 2010, in South Pittsburg, Tenn. One lucky winner and their dish will be chosen as the reigning cornbread champion and receive $5,000 and a 30-inch stainless steel gas range (a $3,250 value) from Five Star® Professional Cooking Equipment, a division of Brown Stove Works, Inc.
"The quality and creativity of cornbread recipes that are submitted to the contest continues to impress me year after year," said Linda Carman, Martha White baking expert. “Several years ago, we began receiving recipes that got their unique style from being served with a ‘salad’ topping. Crowning a hearty cornbread casserole with leafy greens or other vegetables, cheese and dressings gave a surprising and refreshing new dimension to the concept of a casserole. This is just one example of the unique recipes we receive. We encourage entrants to experiment with different flavors, techniques and ingredients.”
In 2007 Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle broke into new territory by putting a cool salad mix and dressing over wedges of spicy cornbread and won the coveted first place prize. The following year, the judges awarded second place to Zesty Italian Sausage Skillet with Sundried Tomato Cornbread Crust topped with baby greens, balsamic dressing and Gorgonzola cheese.
Cash and Prizes
The Cook-Off grand champion will receive a $5,000 cash prize, a 30-inch stainless steel gas range (a $3,250 value) from Five Star Professional Cooking Equipment, a division of Brown Stove Works, Inc., and special gifts from Martha White and Lodge Cast Iron.
The second prize winner will walk away with $1,500, and the third prize winner with $1,000. The remaining seven finalists will be awarded $150. All finalists will receive $500 travel reimbursement and a gift basket courtesy of Martha White and Lodge Cast Iron.
Sponsored by Martha White Foods, Inc., Lodge Manufacturing Company, and Brown Stove Works, Inc. Open to legal residents of the United States and D.C., 18 years or older, except food professionals, such as chefs, food writers, or food home economists who create recipes for pay. Void outside the 50 United States and D.C. and where prohibited.
Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle
Dressing
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves
Filling
2 tablespoons Crisco® 100% Extra Virgin Olive Oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeño pepper
2 cups shredded rotisserie chicken
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
Crisco Original No-Stick Cooking Spray
Crust
1 large egg
1 (7 oz.) pkg. Martha White® Sweet Yellow Cornbread Mix
1/2 cup milk
3/4 cup crushed corn tortilla chips
Toppings
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
3 cups shredded romaine
1 cup chopped tomatoes
1. Heat oven to 400° F. Combine ranch dressing, salsa and 1 cup cilantro leaves in small food processor or blender. Process until well blended. Cover and refrigerate.
2. Heat olive oil in 10-inch cast iron skillet over medium heat. Add onion, bell pepper and jalapeño pepper. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies. Cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel. Spray with no-stick cooking spray.
3. Beat egg in large bowl. Add cornbread mix and milk. Mix well. Place tortilla chips in prepared skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture. Sprinkle with cheeses.
4. Bake 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes. Drizzle with dressing.
6 servings
Zesty Italian Sausage Skillet with Sundried Tomato Cornbread Crust
Filling
2 tablespoons Crisco® Pure Olive Oil
1 cup chopped onion
1 pound Italian pork sausage
3/4 cup heavy cream
2 (14.5 oz.) cans diced tomatoes with Italian seasoning
2 teaspoons dried sage
1/2 teaspoon crushed red pepper
Crust
1 (6 oz.) pkg. Martha White® Cotton Country® Cornbread Mix
2/3 cup milk
1 large egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup chopped oil packed sun-dried tomatoes, drained
1 1/2 teaspoon Italian seasoning
Toppings
6 cups baby lettuce greens
Balsamic salad dressing, to taste
1/2 cup crumbled Gorgonzola cheese
Fresh ground pepper
1. Heat oven to 400° F. Heat oil in a 10-inch cast iron skillet on medium high. Add onion and cook until softened. Add sausage and 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.
2. In a medium bowl, combine cornbread crust ingredients. Mix well. Spread over top of sausage mixture in skillet. Bake 15 to 20 minutes or until cornbread is golden brown.
3. Toss greens and dressing in large bowl. Cut cornbread crust into wedges. Place each with sausage filling on plate. Top with greens. Sprinkle with Gorgonzola and fresh pepper.
6 servings
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