LINDA CARMAN / MARTHA WHITE
1 (6 oz.) package Buttermilk Cornbread Mix
No-Stick Cooking Spray
1 1/2 cups chopped cooked turkey
1/2 cup chopped cooked ham
1 1/2 cups shredded swiss cheese
4 large eggs
1 cup milk
2 tablespoons mayonnaise
2 tablespoons honey mustard, divided
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup currant jelly
powdered sugar
|
1.
|
PREPARE cornbread mix according to package directions, except bake in a 10 1/2-inch cast iron skillet (cornbread will be thin). Remove cornbread from skillet; cool and cut into cubes. Wipe out skillet with paper towels; spray generously with no-stick cooking spray.
|
|
2.
|
HEAT oven to 350°F. Place cornbread cubes in skillet. Top with turkey, ham and cheese. In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake 30 to 35 minutes or until set and lightly browned.
|
|
3.
|
MELT currant jelly by warming slightly. Add 1 tablespoon honey mustard; whisk to blend.
|
|
4.
|
REMOVE skillet from oven. Cut in wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.
|
Prep Time: 25 min. Cooking Time: 30 min. Serving size: 6 Servings
