Mediterranean Cornbread Caprese Skillet

Name: Mediterranean Cornbread Caprese Skillet | Lodge Cast Iron
Prep time: 15 min
Cook time: 25 min
Yield: 6
Ingredients: 1 tablespoon of olive oil; 4 of ounces diced pancetta; 1 of shallot, minced; 2 of cloves garlic, minced; 1 of roasted red bell pepper, chopped; 1 of 6.5 ounce package Martha White Yellow Cornbread & Muffin Mix; 1 tablespoon of chopped fresh basil; ¼ cup of shredded Parmesan cheese; ⅔ cup of milk; of nonstick cooking spray; 1 of large tomato, cut into 6 thin slices; ½ teaspoon of salt; 6 of thin slices fresh mozzarella; 4 of ounces diced pancetta; 2 tablespoons of chopped fresh basil; ¼ cup of shredded parmesan cheese; 2 cups of prepared marinara sauce, warmed; of basil sprigs for garnish

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

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