Tuesday, June 7, 2011

Monte christo cornbread skillet supper


INGREDIENTS:

1 (7 ounce package cornbread mix)
2 Tablespoons mayonnaise
1 ½ cups chopped cooked turkey
2 Tablespoons honey mustard, divided
1/2 cup chopped cooked ham
1 teaspoon salt
1 ½ cups shredded Swiss cheese
½ teaspoon pepper
4 eggs
½ cup currant jelly
                                             1 cup 2% reduced fat milk
                                             2 teaspoons confectioner’s (powdered) sugar
METHOD:


1. Prepare cornbread mix according to package directions, except bake in a 10 ½ inch cast iron skillet. (Cornbread will be thin.) Remove from skillet; cool and cut into cubes. Wipe out skillet with paper towels; grease generously.


2. Preheat the oven to 350F. Place cornbread cubes in skillet. Top with turkey, ham and shredded cheese. In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over meat and cheese. Bake 30 to 35 minutes or until set and lightly browned.

3. Warm currant jelly slightly to melt. 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. Serves 8.

Photo: http://www.smuckersrms.com/RSI/RecipeImage.ashx?recipeid=2863&w=250

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