Ronna Farley – Rockville, Maryland
2016 First Prize Winner
1 large egg
1/2 cup of milk
1/4 cup sour cream
3/4 cup freshly grated Parmesan cheese, divided
1 (6 ounces) package Martha White® Buttermilk Cornbread and Muffin Mix
1 cup cooked chicken breast, shredded and diced
1 1/4 cups bottled Alfredo sauce
1 (4 ounces) can mushroom stems and pieces, drained
1 cup free spinach leaves
2 ounces thinly sliced deli-style cooked ham, roughly chopped
4 ounces shredded Swiss cheese
1/2 cup panko bread crumbs
1 teaspoon dried parsley
Preheat the oven to 375 degrees. In a medium sized bowl, using a wire whisk, whisk together the egg, milk, sour cream and 1/4 cup Parmesan cheese. Blend in the cornbread mix. Set aside.
In a 10 1/4-inch Lodge® cast iron skillet, combine the chicken, Alfredo sauce and mushrooms. Lay the spinach leaves over the chicken mixture. Scatter the ham over the spinach. Sprinkle the Swiss cheese on top of the ham. Spoon the cornbread mixture evenly over the top.
In a small bowl, combine the panko bread crumbs, remaining 1/2 cup of Parmesan cheese and parsley. Sprinkle over the cornbread.
Bake in preheated oven for 25 to 30 minutes or until topping is golden brown and a toothpick inserted in the center of the cornbread comes out clean. Cut into wedges.