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"    Watch our footage from last year&amp;#039;s fair here: National Cornbread Festival. And then try your hand at the recipes that wowed the judges. First Place Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle Jenny Flake \u2014 Gilbert, AZ Dressing 1/2 cup ranch dressing 1/2 cup salsa verde 1 cup tightly packed cilantro leaves Filling 2 tablespoons extra virgin olive oil 1/2 cup finely chopped onion 1/4 cup finely chopped red pepper 1 tablespoon finely chopped jalape\u00F1o pepper 2 cups shredded rotisserie chicken 3 tablespoons finely chopped cilantro leaves 1/2 teaspoon salt 1/2 teaspoon cumin 1/4 teaspoon black pepper 1 (14 1/2-ounce) can diced tomatoes with green chilies Crust 1 egg 1 (7-ounce) package Martha White Sweet Yellow Cornbread Mix 1/2 cup milk 3/4 cup crushed corn tortilla chips Toppings 1/2 cup shredded mozzarella cheese 1/2 cup shredded Cheddar cheese 3 cups shredded romaine lettuce 1 cup chopped tomatoes Heat oven to 400 degrees F. Combine ranch dressing, salsa, and 1 cup cilantro in small food processor or blender. Process until well blended. Cover and refrigerate. In 10-inch Lodge cast-iron skillet, heat olive oil over medium heat. Add onion, bell pepper, and jalape\u00F1o pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, black pepper, and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease. In large bowl, beat egg. Add cornbread mix and milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses. Bake at 400 degrees F 16 to 20 minutes or until golden brown. Cut into wedges. Top with lettuce and tomatoes; drizzle with dressing. 6 servings SEE MORE PHOTOS FROM THE FESTIVAL HERE. Second Place Caribbean Cornbread Crab Cakes Lanie Smith \u2014 Topeka, KS 1 (6-ounce) Martha White Cotton Country or Buttermilk Cornbread Mix Salsa 3 tablespoons fresh squeezed lime juice 1 tablespoon honey 1 teaspoon fresh grated ginger 1/8 teaspoon salt 2 tablespoons chopped fresh cilantro 1/2 cup chopped red bell pepper 2 mangoes, peeled and cubed 1 cup chopped fresh pineapple Crab Cakes 2 eggs 1 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon seafood seasoning 1/2 teaspoon dry mustard 1/4 cup sliced green onion 2 (6-ounce) packages pasteurized lump crabmeat, lightly drained Pepper, to taste 1/2 cup Crisco oil, for frying Bake cornbread according to package directions in 8-inch Lodge cast-iron skillet. Cool and crumble. Meanwhile, in a medium bowl, whisk together lime juice, honey, ginger, and salt. Add cilantro, bell pepper, mango, and pineapple; stir. Refrigerate. In large bowl, combine egg, milk, mayonnaise, seafood seasoning, and dry mustard; mix well. Add crumbled cornbread; blend. Fold in green onion and crabmeat. Heat oil in cast-iron skillet over medium heat. Form crab mixture into 12 cakes. Cook in hot oil 3 to 4 minutes on each side or until lightly browned. Drain on paper towels. Serve topped with salsa. 6 servings SEE MORE PHOTOS FROM THE FESTIVAL HERE. Third Place Roasted Red Pepper, Sage, and Sausage Cornbread Dinner Judy Armstrong \u2014 Prairieville, LA Filling 1 pound bulk Italian sausage 1 onion, cut into thin wedges 3 cloves garlic, minced 1/2 teaspoon red pepper (cayenne) Crust 1 (6.5-ounce) package Martha White Yellow Cornbread Mix 1 egg, beaten 1/2 cup milk 1/2 cup red pepper pesto Toppings 1 (14-ounce) can artichoke hearts, drained and coarsely chopped 2 roasted red peppers, drained and chopped (about 3/4 cup) 2 plum tomatoes, diced 1 1/2 cups shredded Fontina cheese 2 tablespoons chopped fresh sage Preheat oven to 425 degrees F. In a 10-inch Lodge cast-iron skillet, cook sausage, onion, and garlic over medium-high heat for 5 minutes. Add red pepper; remove from skillet. Wipe out skillet with paper towel; place in oven to heat. In medium bowl, combine cornbread mix, egg, milk, and pesto. Pour into hot skillet; top with sausage mixture, artichoke hearts, red peppers, and tomatoes. Bake at 425 degrees F for 15 to 18 minutes. Sprinkle with cheese and sage. Return to oven; bake 5 minutes or until cheese is melted. 6 servings SEE MORE PHOTOS FROM THE FESTIVAL HERE. Roasted Vegetable &amp;amp;amp; Chicken Pot Pie Bev Jones \u2014 Brunswick, MO Filling 1/4 cup olive oil 1/2 cup chopped celery 1/2 cup chopped onion 1 cup thinly sliced carrots 1 cup chopped red bell pepper 1 cup sliced baby portobello (crimini) mushrooms 1 cup heavy (whipping) cream 1 cup chicken broth 3 tablespoons Martha White All-Purpose Flour 1 tablespoon chopped fresh rosemary 1/4 teaspoon fresh ground black pepper 3 cups shredded rotisserie chicken Crust 1 (6-ounce) package Martha White Buttermilk Cornbread Mix 2/3 cup milk 1/4 cup grated Parmesan cheese Preheat oven to 425 degrees F. In a 10-inch Lodge cast-iron skillet, combine oil, celery, onion, carrots, red pepper, and mushrooms; toss to combine. Roast in oven 20 minutes or until lightly browned, stirring once. In large bowl, combine cream, broth, flour, rosemary, and black pepper; whisk until smooth. Stir in chicken. Pour over vegetables in hot skillet. In same bowl, combine cornbread mix, milk, and Parmesan cheese. Pour over chicken mixture. Bake at 425 degrees F 18 to 23 minutes, or until golden brown. Cool 15 minutes before serving. 6 servings SEE MORE PHOTOS FROM THE FESTIVAL HERE. Spinach &amp;amp;amp; Sun Dried Tomato Polenta Pizza Debbi Bracker \u2014 Carl Junction, MO Filling 6 slices hickory-smoked bacon 1 (6-ounce) bag prewashed fresh baby spinach 1/2 cup sun-dried tomato pesto 8 ounces (2 cups) shredded mozzarella cheese, divided 1/4 teaspoon fresh ground black pepper 1 teaspoon dried Italian seasoning Crust 1 (7-ounce) package Martha White Sweet Yellow Cornbread Mix 1 (8.25-ounce) can sweet cream-style corn 1 egg, beaten 2 tablespoons finely shredded fresh basil leaves Preheat oven to 400 degrees F. In a 10-inch Lodge cast-iron skillet, cook bacon over medium-high heat until crisp. Drain on paper towels; crumble. Reserve 2 tablespoons bacon drippings; drain remaining drippings. In skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add half of spinach; toss until slightly wilted, about 30 to 60 seconds. Remove spinach to large bowl. Repeat with remaining drippings and spinach; add to spinach in bowl. Add bacon, pesto, 1 1/2 cups cheese, pepper, and Italian seasoning; stir gently until well combined. Wipe out skillet with paper towel; grease. Place greased skillet in hot oven for 5 minutes. In medium bowl, combine cornbread mix, corn, and egg; stir until well blended. Pour batter into hot skillet; spread evenly. Spoon spinach mixture evenly over batter, leaving about 1/2-inch around edges uncovered. Sprinkle with remaining cheese. Bake at 400 degrees F 18 to 22 minutes, or until crust is set and filling is hot. Sprinkle with basil. 6 to 8 servings SEE MORE PHOTOS FROM THE FESTIVAL HERE. Summer Vegetable Pizza with Cheesy Cornbread Crust Melinda Kaye Bell \u2014 Lake Village, AR Filling 1/2 pound bulk pork sausage 1/2 cup chopped onion 2 tablespoons olive oil 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper 1 medium red tomato, thinly sliced 1 small green tomato, thinly sliced 1 small red bell pepper, thinly sliced 1 small yellow squash, thinly sliced Crust 1 cup Martha White Self-Rising Cornmeal Mix 1/2 cup Martha White Self-Rising Flour 1 egg, beaten 1/2 cup milk 1 tablespoon sugar 1 cup shredded sharp Cheddar cheese Toppings 1 cup marinara sauce 1 cup shredded mozzarella cheese 1/2 cup sharp Cheddar cheese Heat oven to 375 degrees F. In 10 1/2-inch Lodge cast-iron skillet cook sausage and onion until sausage is browned and onions are tender; stirring occasionally. Drain; wipe out skillet with paper towel. Grease skillet. In medium bowl, whisk together olive oil, oregano, basil, garlic powder, salt, and black pepper. Add tomatoes, bell pepper, and squash; lightly toss to coat with olive oil mixture. In medium bowl, combine cornmeal, flour, egg, milk, sugar, and 1 cup Cheddar cheese. Moisten fingers; press dough into bottom and about 1/2-inch up sides of greased skillet to form crust. Layer marinara sauce, sausage mixture, and 1 cup mozzarella cheese over crust. Arrange vegetables over mozzarella. Sprinkle with 1/2 cup Cheddar cheese. Bake at 375 degrees F for 40 to 45 minutes, or until golden brown. 8 servings SEE MORE PHOTOS FROM THE FESTIVAL HERE. Cornbread Turkey Taco Cheesecake with Zesty Avocado Cream Filling 1 pound ground turkey 1 (1.5-ounce) package taco seasoning mix, divided 1/2 cup salsa 1/4 cup water Crust 1 (6-ounce) package Martha White Cotton Country Cornbread Mix 1 egg 1/2 cup milk Cheesecake Topping 2 (8-ounce) package cream cheese, softened 1 cup shredded Cheddar cheese 2 eggs Avocado Cream 1 cup (8-ounce) sour cream 1 avocado, peeled and chopped 2 tablespoon cilantro leaves 2 tablespoons fresh lime juice 1 teaspoon lime zest Salsa Preheat oven to 325 degrees F. In 10 1/2-inch Lodge cast-iron skillet, cook turkey, breaking apart with spatula, until no longer pink and cooked through. Reserve 2 teaspoons taco seasoning; add remaining seasoning, 1/2 cup salsa, and 1/4 cup water to turkey. Cook, stirring until thick, about 2 minutes. Remove from skillet. Wipe out skillet with paper towel; grease. In large bowl, combine cornbread mix, 1 egg, and milk; mix well. Pour into skillet; spoon turkey mixture over batter. In medium bowl, combine cream cheese, Cheddar cheese, 2 teaspoons taco seasoning, and 2 eggs; mix well. Spread over turkey. Bake at 325 degrees F 25 to 30 minutes or until lightly browned around edges. Remove from oven; cool 10 minutes. In small food processor, combine sour cream, avocado, cilantro, lime juice, lime zest, and salt; process until smooth. Gently spread over cheesecake. Serve warm; top with salsa. 6 servings SEE MORE PHOTOS FROM THE FESTIVAL HERE. Garlicky Shrimp and Spinach Cornbread Sherry Klinedinst \u2014 South Bend, IN Filling 8 ounces cream cheese 1/2 cup heavy (whipping) cream 3 eggs 1 1/2 teaspoons seafood seasoning 1/2 teaspoon lemon pepper 1 tablespoon chopped fresh chives 2 cloves garlic, minced 1 cup Swiss cheese 1 (10-ounce) package frozen chopped spinach, squeezed dry 1 pound raw shrimp, peeled, deveined, and coarsely chopped Crust 2 (6.5-ounce) packages Martha White Yellow Cornbread Mix 2 tablespoons melted butter 1/2 cup sour cream 1/2 cup seafood cocktail sauce 1/2 cup water 1/2 cup Parmesan cheese 1 tablespoon olive oil Preheat oven to 375 degrees F. Grease a 10 1/2-inch Lodge cast-iron skillet. In medium bowl, combine cream cheese and cream; mix well. Add eggs, seafood seasoning, lemon pepper, chives, and garlic; mix well. Stir in Swiss cheese, spinach, and shrimp. In another medium bowl, combine cornbread mix, butter, sour cream, cocktail sauce, water, and Parmesan cheese; mix well. Spread into greased skillet. Spoon filling over crust, leaving 1/2 inch around edges uncovered. Drizzle with olive oil. Bake at 375 degrees F 55 to 60 minutes or until crust is golden brown and middle set. Cool 5 minutes. 6 servings SEE MORE PHOTOS FROM THE FESTIVAL HERE. Italian Sausage &amp;#039;N Bean Stew With Roasted Pepper Cornbread Croutons Betty C. Cariaco \u2014 Townsend, TN Croutons 2 tablespoons olive oil 1 (6-ounce) package Martha White Cotton Country Cornbread Mix 1/3 cup finely chopped roasted red pepper 2/3 cup milk 1 egg, beaten 1 cup shredded Italian-blend cheese 1/2 teaspoon dried oregano Crisco Olive Oil No-Stick Spray Stew 3 tablespoons olive oil 1 medium onion, chopped 1/2 cup chopped red, yellow, and/or green bell pepper 1 pound smoked turkey sausage, cut in 1/2-inch pieces 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano 1 (15-ounce) can cannellini beans, drained 2 cloves garlic, minced 1/2 teaspoon black pepper 1 teaspoon sugar 1/2 cup chopped fresh spinach Shredded Italian-blend cheese Preheat oven to 450 degrees F. Grease 10 1/2-inch Lodge cast-iron skillet with 2 tablespoons olive oil. Place in oven to heat. In medium mixing bowl, combine cornbread mix, bell pepper, milk, and egg; stir until smooth. Add 1 cup cheese and oregano; mix well. Pour into hot skillet. Bake at 450 degrees F 12 to 15 minutes, or until golden brown. Cool. Reduce oven temperature to 350 degrees F. Cut cornbread into 1-inch cubes. Spray with olive oil spray. Place on large baking sheet or pan; bake 10 to 12 minutes or until toasted. Set aside. Heat 3 tablespoons olive oil in Lodge cast-iron Dutch oven over medium heat. Cook onion and pepper until tender. Add sausage; cook until lightly browned. Add tomatoes, beans, garlic, black pepper, and sugar. Simmer over low heat for 20 minutes. Add spinach; simmer until leaves wilt, about 5 minutes. Serve topped with shredded cheese and cornbread croutons. 6 serving SEE MORE PHOTOS FROM THE FESTIVAL HERE. Seafood Cornbread Panzanella Renata Stanko \u2014 Lebanon, OR Cornbread 1 (6-ounce) package Martha White Cotton Country Cornbread Mix 1/4 cup grated Parmesan cheese 3/4 cup water Seafood 2 tablespoons olive oil 2 cloves garlic, minced 1 pound medium fresh shrimp, shelled and deveined 1 pound fresh scallops, cut into halves 2 tablespoons chopped Italian parsley 1 teaspoon lemon pepper 1/2 teaspoon salt Salad 1 cup diced tomato 1 cup diced cucumber 1/2 cup sliced ripe olives 5 tablespoons olive oil 3 tablespoons rice vinegar Lettuce leaves, lemon wedges, and fresh basil, optional Preheat oven to 450 degrees F. Grease 10 1/2-inch Lodge cast-iron skillet. Place in oven 6 to 7 minutes or until hot. In medium bowl, combine cornbread mix, Parmesan cheese, and water; stir until smooth. Pour into hot skillet. Bake at 450 degrees F 15 to 20 minutes or until golden brown. Cool. Reduce heat to 350 degrees F. Cut cool cornbread into 1-inch pieces. Place on large baking sheet or pan; bake 10 to 12 minutes or until toasted. Cool. Heat 2 tablespoons olive oil in skillet over medium-high heat. Cook garlic, shrimp, and scallops 3 to 4 minutes or until shrimp turns pink and scallops are opaque. Add parsley, lemon pepper, and salt. Cool. In large bowl, combine tomato, cucumber, olives, basil, seafood, and cornbread pieces. In small bowl, whisk together 5 tablespoons olive oil and vinegar; pour over salad. Lightly toss to combine. Serve immediately or chill. To serve, line clean skillet with lettuce leaves; spoon in salad and garnish with lemon wedges and basil leaves, if desired. 6 servings SEE MORE PHOTOS FROM THE FESTIVAL HERE. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/a2217/winning-cornbread-cookoff-recipes-0408/>