Martha White and Lodge Cast Iron Crown Winner at the 18th Annual National Cornbread Cook-Off
SOUTH PITTSBURG, Tenn., May 14, 2014 /PRNewswire/ -- In honor of its commitment to preserve the celebration of Southern food, Martha White® presented this year's coveted cast iron skillet crown to Andria G. of Matthews, North Carolina, the winner of the 2014 Martha White®/Lodge® Cast Iron National Cornbread Cook-Off. Andria's original recipe, Roasted Tomato and Bacon Cobbler, earned her $5,000 cash and a 30-inch stainless steel gas range (a $3,250 value) from FiveStar® Professional Cooking Equipment, a division of Brown Stove Works, Inc.
Roasted Tomato and Bacon Cobbler takes the familiar flavors of a classic tomato pie and transforms them into a savory twist on a fruit cobbler. The roasted tomatoes provide a tangy contrast to the creamy, cheesy herb filling. A crunchy layer of golden cornbread spiced up with crumbled bacon and sun-dried tomatoes caps it all off for the perfect blend of textures and flavors.
The National Cornbread Cook-Off was held April 26 in conjunction with the National Cornbread Festival® in South Pittsburg, Tennessee.
The second place winning recipe, Mediterranean Cornbread Caprese, was created by Judy A. of Prairieville, Louisiana. She was awarded a $1,500 cash prize.
The third place winner, Susan R. of Round Rock, Texas, took home $1,000 for her Ultimate Southern Grilled Cheese Sandwich.
For more Cornbread Cook-Off winning recipes, go to www.marthawhite.com/media. Join the Martha White community at www.Facebook.com/MarthaWhiteBaking and www.Pinterest.com/BakeMarthaWhite.
Roasted Tomato and Bacon Cobbler
Ingredients
Tomatoes
2 1/4 pounds Roma tomatoes, cut into 1/2-inch thick slices
2 tablespoons Crisco® Extra Virgin Olive Oil
1 teaspoon each kosher salt and sugar
1/2 teaspoon coarse ground black pepper
Filling
1 tablespoon Crisco Vegetable Oil
1 medium sweet onion, thinly sliced
1 cup shredded sharp cheddar cheese
1 cup shredded Havarti cheese
1/4 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes
Crust
1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin mix
4 slices thick cut bacon, cooked and crumbled
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
2/3 cup milk
Directions:
- For tomatoes: HEAT oven to 450 degrees F. Line a large baking pan with foil. Brush with 1 tablespoon oil. Place tomatoes on pan, cut side up, in a single layer. Brush with 1 tablespoon oil. Sprinkle with salt, sugar and pepper. Roast until tomatoes are caramelized, 25 to 30 minutes. Reduce heat to 425 degrees F.
- For filling: HEAT oil in 10 1/2-inch Lodge® cast iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine remaining filling ingredients in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over cheese mixture. Bake 10 minutes.
- For crust: STIR together crust ingredients in medium bowl. Pour batter evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.
Makes 8 servings
Lodge is a trademark of Lodge Manufacturing Company.
National Cornbread Festival is a trademark of National Cornbread Festival, Inc.
FiveStar is a trademark of Brown Stove Works, Inc.
Contact: Andrea Lindsley (615) 780-3315
[email protected]
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SOURCE Martha White
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