Lodge Cast Iron and Martha White are searching the nation for the best original main dish cornbread recipes in the 23rd Annual Lodge National Cornbread Cook-Off.
Now through Jan. 31, 2019, Cook-Off applicants can submit an original main dish/entree recipe that includes at least one cup of Martha White Cornmeal prepared in Lodge Cast Iron cookware. Ten finalists will be selected to compete during the National Cornbread Festival on Saturday, April 27, 2019, in South Pittsburg.
“We’re thrilled to host the 23rd Annual National Cornbread Cook-Off,” said Lodge President Mike Otterman. “The recipes created by cook-off contestants display a wide variety of uses for Martha White cornbread and Lodge Cast Iron Cookware.”
FiveStar Professional Cooking Equipment provides competitive cook-off ranges.
Recipes must be a finalist’s original creation, may not have won previous awards, may not have been published previously, and must not infringe on upon any other person’s rights. Contestants are required to plate six to eight servings for cook-off judges.
Cook-Off competitors cannot be graduates from a culinary institute or be employed as a paid executive chef.
Cook-Off competitors cannot be professional cooks/chefs or enrolled in a culinary school. Bloggers are encouraged to submit their recipes.
Along with the coveted cast iron skillet crown, the Cook-Off champion will receive $5,000 and a 30-inch stainless steel gas range (a $3,250 value) from FiveStar Professional Cooking Equipment, a division of Brown Stove Works, Inc.
The second prize winner will receive $1,500 and the third prize winner will receive $1,000. The remaining seven finalists will walk away with $150, and all finalists will receive a $500 travel reimbursement and a gift basket courtesy of Lodge and Martha White.
South Pittsburg hosts the National Cornbread Festival the last full weekend of April. The 2019 event is set for April 27-28.
With her recipe, Too 'Gouda' to be True Cornbread Cakes Topped with Pancetta Laced Seafood Cream Sauce, Pamela Gelsomini won the 22nd Annual Lodge National Cornbread Cook-off in April. The Wrentham, Ma. resident won a $5,000 grand prize and a 30-inch stainless steel gas range from FiveStar Professional Cooking Equipment, a division of Brown Stove Works, Inc.
TOO “GOUDA” TO BE TRUE CORNBREAD CAKES TOPPED WITH PANCETTA LACED SEAFOOD CREAM SAUCE
1st place: Pamela Gelsomini
For the Cornbread Cakes:
1, 7-ounce package Martha White® Sweet Yellow Cornbread & Muffin Mix
¼ cup milk
1 cup frozen corn, thawed
1 ½ cup smoked gouda cheese, shredded
2 tablespoons olive oil
4 tablespoons butter
For Pancetta Laced Seafood Cream Sauce:
4 tablespoons olive oil
4 tablespoons butter
¾ pound scallops
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
1 pound shrimp, shelled & deveined
1 medium onion, chopped
6 ounces pancetta, diced
1 jalapeno, chopped fine (including seeds)
½ cup green pepper, chopped
½ cup red bell pepper, chopped
½ cup frozen corn, thawed
1 cup heavy cream
1 teaspoon Dijon mustard
¾ cup smoked gouda cheese, shredded
3 tablespoons fresh lemon juice
4 tablespoons fresh parsley, chopped
1. In a large bowl, combine the Martha White® Cornbread Mix, egg, milk, corn, and cheese to form a batter. Heat a large Lodge® Cast Iron Skillet over medium heat with the olive oil and 2 tablespoons of the butter. Working in 2 batches of 3, make 6” pancakes (I use an ice cream scoop to get consistent size). Let cook until you can see the bottoms starting to brown, about 1-2 minutes, and flip to brown the other side. Cakes should be fluffy and golden brown. Place on a cookie sheet, covered with foil, and place in a 200° F oven to keep warm.
2. Heat your Lodge® skillet, over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. Sprinkle scallops with ½ teaspoon salt, ½ teaspoon of the black pepper, the garlic powder, and paprika. Lightly massage the scallops so the seasonings are evenly distributed. Place each scallop in the very hot skillet, careful not to crowd, and sear for 1 ½ minutes on each side. Remove from pan and set aside.
3. Add another tablespoon each of olive oil and butter to the pan and sear shrimp until they turn pink, about 2 minutes. Remove from pan and set aside.
4. Reduce heat to medium and add remaining olive oil and butter to the pan. Sauté onions and garlic until soft and fragrant. Add mushrooms and pancetta and continue to cook for another 5 minutes until pancetta renders fat and mushrooms begin to brown. Add jalapeno, green bell, and red bell peppers to the skillet and sauté until just soft, about 3 more minutes.
5. Add corn, cream, and Dijon mustard to the skillet and bring to a boil and let reduce until thickened, about 3 minutes. Stir in shredded gouda and lemon juice.
6. Serve one gouda corn cake topped with seafood sauce and garnish with parsley.