E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Mediterranean Cornbread Caprese Skillet Lodge Cast Iron | January 19, 2017 Each year as a part of the National Cornbread Festival, Lodge sponsors the National Cornbread Cook-Off, a contest for the best main dish cornbread recipe. This recipe by Judy Armstrong of Prairieville, Louisiana won second place in the 2014 Cook-Off. To learn how you can enter the National Cornbread Cook-Off, visit the National Cornbread Festival website! Level Intermediate Prep Time 15 minutes Cook Time 25 minutes Serves 6 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients Cornbread 1 tablespoon olive oil 4 ounces diced pancetta 1 shallot, minced 2 cloves garlic, minced 1 roasted red bell pepper, chopped 1 6.5 ounce package Martha White Yellow Cornbread & Muffin Mix 1 tablespoon chopped fresh basil ¼ cup shredded Parmesan cheese ⅔ cup milk nonstick cooking spray Topping 1 large tomato, cut into 6 thin slices ½ teaspoon salt 6 thin slices fresh mozzarella 4 ounces diced pancetta 2 tablespoons chopped fresh basil ¼ cup shredded parmesan cheese 2 cups prepared marinara sauce, warmed basil sprigs for garnish Directions Preheat the oven to 375 degrees Fahrenheit. Heat olive oil in a 10.25 Inch Cast Iron Skillet over medium-high heat. Add the pancetta, shallot, garlic and red bell pepper. Cook for 5 minutes. Whisk together the cornbread mix, basil, parmesan and milk in a medium bowl until combined. Stir in the pancetta mixture. Wipe out the skillet with a paper towel. Spray with nonstick cooking spray. Pour the cornbread mixture into the skillet. Bake at 375 degrees Fahrenheit for 10 minutes. Arrange the tomato slices in single layer on the paper towels. Sprinkle with salt. Remove the cornbread from oven. Top with the sliced mozzarella. Place a tomato slice over each slice of mozzarella. Sprinkle with pancetta. Bake for 15 minutes or until the edges are golden brown. Sprinkle with basil and parmesan. Serve with the prepared marinara and with a basil sprig. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Heart Burn Brownie View recipe Mimosa Cinnamon Rolls View recipe Whole Rainbow Trout With Jack Daniel’s Glazed Carrots View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Mediterranean Cornbread Caprese Skillet Lodge Cast Iron | January 19, 2017 Each year as a part of the National Cornbread Festival, Lodge sponsors the National Cornbread Cook-Off, a contest for the best main dish cornbread recipe. This recipe by Judy Armstrong of Prairieville, Louisiana won second place in the 2014 Cook-Off. To learn how you can enter the National Cornbread Cook-Off, visit the National Cornbread Festival website! Level Intermediate Prep Time 15 minutes Cook Time 25 minutes Serves 6 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients Cornbread 1 tablespoon olive oil 4 ounces diced pancetta 1 shallot, minced 2 cloves garlic, minced 1 roasted red bell pepper, chopped 1 6.5 ounce package Martha White Yellow Cornbread & Muffin Mix 1 tablespoon chopped fresh basil ¼ cup shredded Parmesan cheese ⅔ cup milk nonstick cooking spray Topping 1 large tomato, cut into 6 thin slices ½ teaspoon salt 6 thin slices fresh mozzarella 4 ounces diced pancetta 2 tablespoons chopped fresh basil ¼ cup shredded parmesan cheese 2 cups prepared marinara sauce, warmed basil sprigs for garnish Directions Preheat the oven to 375 degrees Fahrenheit. Heat olive oil in a 10.25 Inch Cast Iron Skillet over medium-high heat. Add the pancetta, shallot, garlic and red bell pepper. Cook for 5 minutes. Whisk together the cornbread mix, basil, parmesan and milk in a medium bowl until combined. Stir in the pancetta mixture. Wipe out the skillet with a paper towel. Spray with nonstick cooking spray. Pour the cornbread mixture into the skillet. Bake at 375 degrees Fahrenheit for 10 minutes. Arrange the tomato slices in single layer on the paper towels. Sprinkle with salt. Remove the cornbread from oven. Top with the sliced mozzarella. Place a tomato slice over each slice of mozzarella. Sprinkle with pancetta. Bake for 15 minutes or until the edges are golden brown. Sprinkle with basil and parmesan. Serve with the prepared marinara and with a basil sprig. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Heart Burn Brownie View recipe Mimosa Cinnamon Rolls View recipe Whole Rainbow Trout With Jack Daniel’s Glazed Carrots View recipe
