Mediterranean Cornbread Caprese Skillet
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
IntermediatePrep Time
15 minutesCook Time
25 minutesServes
6Cook it With Our
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.
