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Monte Cristo Cornbread Skillet Supper

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“Posted for Zaar World Tour - USA - regional South (North Carolina). Recipe source: local newspaper - recipe was from North Carolina and won grand prize in the 2006 Cornbread Festival Cook-off sponsored by Martha White (cornbread mixes)”

Ingredients Nutrition


  1. Prepare cornbread mix according to package directions, excep bake in a 10 1/2 inch cast iron skillet (Cornbread will be thin). Remove from skillet; cool and cut into cubes. Wipe out skillet with paper towels and grease well.
  2. Preheat oven to 350-degrees F.
  3. Place cornbread cubes in skillet, topping with turkey, ham and shredded cheese.
  4. In a medium bowl whisk together the eggs, milk and mayonnaise, 1 tablespon mustard, salt and pepper until blended. Pour over meat and cheese.
  5. Bake for 30-35 minutes or until set and light brown.
  6. In a saucepan warm jelly to melt and add 1 tablepoon mustard, whisking to blend.
  7. Remove skillet from oven.
  8. Cut into wedges, sprinkling with confectioners sugar and serve with current jelly/mustard sauce.

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