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SOURCE Martha White

Martha White® Announces Last Call for Entries for the 17th Annual National Cornbread Cook-Off for a Chance to Win $5,000

NASHVILLE, Tenn., Feb. 26, 2013 /PRNewswire/ -- Warm up your skillets! In honor of their commitment to preserve the celebration of all Southern food, Martha White® and Lodge® Cast Iron are once again searching the nation for the best original main dish cornbread recipes in the 17^th Annual National Cornbread Cook-Off.

To view the multimedia content, please click: http://www.multivu.com/players/English/58723-martha-white-cornbread-national-cook-off-2013/

Now through Feb. 28, 2013, fans can submit an original main dish recipe prepared with at least one package of Martha White Cornbread Mix and cooked in Lodge® Cast Iron cookware. Ten finalists will be selected to compete during the National Cornbread Festival® and the Grand Prize Winner will receive a $5,000 cash prize.

From Southwestern cornbread wedges and tomato pies to Buffalo salads and rustic soups, National Cornbread Cook-Off winning recipes help create special family moments any day of the week.

Check out past winning recipes at MarthaWhite.com/recipes.

Buffalo Chicken Cornbread with Blue Cheese Salad

Crisco® Original No-Stick Cooking Spray

Cornbread
1 large egg
3/4 cup milk
2 tablespoons Crisco Pure Olive Oil
1 (6.5 oz.) pkg. Martha White® Yellow Cornbread & Muffin Mix
1 cup shredded cheddar cheese
1/2 cup crumbled blue cheese
2 cups fully cooked frozen boneless Buffalo-style hot wings, thawed and diced
1/2 teaspoon red pepper flakes
2 tablespoons chopped cilantro

Salad
1/2 small head of lettuce, chopped
1 cup sliced celery
1/2 red onion, sliced
1/2 cup crumbled blue cheese
2/3 cup blue cheese salad dressing
1/2 cup tomatoes, diced
Chopped cilantro

1. HEAT oven to 400 degrees F. Spray 10 1/2-inch Lodge® cast iron skillet with no-stick cooking spray. Stir egg, milk and oil together. Add cornbread mix, cheddar cheese, 1/2 cup blue cheese, diced hot wings, red pepper flakes and 2 tablespoons chopped cilantro. Stir until well blended.  Pour mixture into prepared skillet, spreading evenly. Bake 20 to 30 minutes until golden brown. Remove from oven. Cool.
2. COMBINE lettuce, celery, red onion and 1/2 cup blue cheese crumbles. Toss with blue cheese dressing. Cut cornbread into 8 wedges. Top each wedge with an even amount of salad.  Garnish with diced tomatoes and cilantro. 

Makes 8 servings

 

Crisco is a trademark of The J.M. Smucker Company.

Contact:
Courtney Eller
(615) 780-3336
Courtney.Eller@dvl.com

Andrea Lindsley
(615) 780-3315
Andrea.Lindsley@dvl.com

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