Martha White®/Lodge® Crown All-Star Winner at 19th Annual Cornbread Cook-Off

Ten Grand-Prize Winners Return for First Ever All-Star Challenge

May 27, 2015, 07:28 ET from Martha White

SOUTH PITTSBURG, Tenn., May 27, 2015 /PRNewswire/ -- In its continuing celebration of Southern food, Martha White® presented the first ever All-Star cast iron skillet crown to Karen S. of Knoxville, Tennessee, as the winner of the 2015 Martha White®/Lodge® Cast Iron All-Star Cornbread Cook-Off. Karen's original recipe, Festive Good Luck Cornbread Skillet, rose among the best of the best in this year's all-star competition that included 10 returning grand prize winners and earned her $5,000 cash and a 30-inch stainless steel gas range (ARV $3,250) from FiveStar® Professional Cooking Equipment, a division of Brown Stove Works, Incorporated.

The Festive Good Luck Cornbread Skillet was first named the grand prize winner in the 1998 Cornbread Cook-Off. The dish features several Southern staples and proves a good recipe can stand the test of time. With black-eyed peas, collards greens, smoked sausage and cornbread topping, the Festive Good Luck Cornbread Skillet lends itself to being a classic dish to be shared long after the New Year.

The All-Star Cornbread Cook-Off was held in conjunction with the National Cornbread Festival® in South Pittsburg, Tennessee.

The second place winning recipe, Roasted Tomato and Bacon Cobbler, was created by Andria G. of Matthews, North Carolina, and was the 2014 grand prize winning recipe. She was awarded a $1,500 cash prize.

The third place winner, Valerie H. of Cartersville, Georgia, took home $1,000 for The Crescent City Skillet. This recipe won the 2004 Cook-Off.

For more award winning cornbread recipes, go to Join the Martha White community at and

Festive Good Luck Cornbread Skillet

1 pound smoked sausage
1/2 cup chopped onion
1 to 2 cloves garlic, minced
2 (15 oz.) cans black-eyed peas, drained
1 (14.5 oz.) can ready-to-serve fat-free chicken broth, with 1/3 less sodium
10 ounces frozen chopped collard or turnip greens, thawed and drained
1/2 teaspoon hot pepper sauce

1 cup Martha White® Self-Rising Enriched White Corn Meal Mix
2 teaspoons sugar
3/4 cup buttermilk
1/4 cup Crisco® Pure Vegetable Oil
1 large egg, beaten
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup finely chopped fresh parsley, or cilantro


  1. HEAT oven to 400°F. Cut sausage in half lengthwise; cut crosswise into 1/4-inch slices. Combine sausage, onion and garlic in 12-inch cast iron or ovenproof skillet; cook until sausage is browned and onion is tender, stirring occasionally.
  2. ADD all remaining filling ingredients; mix well. Bring to a boil. Reduce heat to low; simmer 10 minutes.
  3. COMBINE all topping ingredients in large bowl; stir until smooth. Pour batter around edge of sausage mixture in skillet.
  4. BAKE 25 to 30 minutes or until golden brown. Garnish with sour cream, pickled jalapeno chile slices and fresh parsley or cilantro leaves, if desired.

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, 1-615-780-3315,

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SOURCE Martha White