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25 min.
30 min.
6 servings

Monte Cristo Cornbread Skillet


  • 1 (6 oz.) package Martha White® Cotton Country® Buttermilk Cornbread Mix
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups chopped cooked turkey
  • 1/2 cup chopped cooked ham
  • 1 1/2 cups shredded Swiss cheese
  • 4 large eggs
  • 1 cup milk
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey mustard, divided
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup Crosse & Blackwell® Red Currant Jelly
  • Powdered sugar

Preparation Directions

  1. PREPARE cornbread mix according to package directions, except bake in a 10 1/2-inch cast iron skillet (cornbread will be thin). Remove cornbread from skillet; cool and cut into cubes. Wipe out skillet with paper towels; spray generously with no-stick cooking spray.
  2. HEAT oven to 350°F. Place cornbread cubes in skillet. Top with turkey, ham and cheese. In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake 30 to 35 minutes or until set and lightly browned.
  3. MELT currant jelly by warming slightly. Add 1 tablespoon honey mustard; whisk to blend.
  4. REMOVE skillet from oven. Cut in wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.

Nutritional Information Per Serving

Serving Size (1/6 of recipe), Calories 470 (Calories from Fat 170), Total Fat 18g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 190mg, Sodium 1150mg, Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 25g), Protein 28g; Percent Daily Value*: Vitamin A 10%, Vitamin C 0%, Calcium 30%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.