Lori Stephens of Hendersonville, Tenn., won the coveted cast iron skillet crown as grand prize winner of the 2010 National Cornbread Cook-Off with her Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo recipe. The National Cornbread Cook-Off is held in conjunction with the National Cornbread Festival® in South Pittsburg, Tenn., and is sponsored by Martha White® and Lodge® Cast Iron.

BACON AND GORGONZOLA CORNBREAD SLIDERS WITH CHIPTOLE MAYO “The wide variety of finalist recipes stole the spotlight and were some of the most creative dishes we’ve seen in the contest’s 14 years,” said Linda Carman, Martha White baking expert. “We received hundreds of recipe entries this year and the 10 finalists were the best of the best. It was an honor to watch them prepare their take on the Southern classic celebrated at this festival.”

Stephens took a cue from the trendy miniature sandwich to create a slider made on a bacon and Gorgonzola cornbread muffin. Using a Martha White Yellow Cornbread and Muffin Mix and baked in cast iron muffin pans, the delectable muffins are spread with a tangy sauce and filled with little burgers, cheese and grilled onions. Any family will love the fun presentation and unique flavor combination of this new twist on the popular slider concept.

CRUNCHTASTIC CHICKCN CHIPTOLE CORNBREAD Her original main dish recipe earned the top prize of $5,000, a 30- inch stainless steel gas range (a $3,200 value) from FiveStar® Professional Cooking Equipment, a division of Brown Stove Works, Inc., of Cleveland, Tenn., and special gifts from Martha White and Lodge Cast Iron.

Erin Renouf Mylroie from Santa Clara, Utah, won second place and $1,500 for her Southwest influenced Crunchtastic Chicken Chipotle Cornbread. Mylroie kicked up the cornbread’s flavor by adding green salsa, chipotle chili powder, green chilies and pepper jack cheese before topping with cheese and corn chips. The spicy cornbread is also topped off with a cool, crisp avocado and cabbage slaw, chopped tomatoes and corn chips.

CAROLINA SHRIMP AND GRITS CORNBREAD The third prize winner Felice Bogus of Raleigh, N.C., took home $1,000 for her interpretation of shrimp and grits, a traditional Southern coastal recipe. Carolina Shrimp and Grits Cornbread does not contain grits, but the soft, bacon-flavored cornbread has a similar texture and serves as the bottom layer. Bogus completed the dish by topping off the cornbread with a simple stir fry of lemony shrimp and mushrooms, then garnishing with bacon and green onions for an appetizingly beautiful finished product.

BACON AND GORGONZOLA CORNBREAD SLIDERS WITH CHIPOTLE MAYO

Cornbread Sliders:

2 (6.5 oz.) packages Martha White® Yellow Cornbread Mix

1/2 cup Martha White® All-Purpose Flour

1 1/2 cup milk 1/4 cup sour cream 1 large egg, lightly beaten

3 tablespoons chopped chives

8 slices bacon, cooked and crumbled

3/4 cup crumbled Gorgonzola cheese

Burgers:

2 tablespoons butter

1 medium yellow onion, sliced into thin rings

1 1/2 pounds ground chuck 1 large egg 1/2 cup Italian style bread crumbs 2 cloves garlic, minced 1 teaspoon salt

1/2 teaspoon pepper

12 small slices cheddar cheese (1/2 ounce each)

Chipotle Mayo:

1/2 cup mayonnaise

1 chipotle pepper in adobo sauce, chopped with 1 teaspoon of adobo sauce

Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)

Melt butter in a 12-inch cast iron skillet over medium-low heat. Add

onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.

Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.

Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger. ( Makes 6 servings; 2 sliders each)

CRUNCHTASTIC CHICKEN CHIPOTLE CORNBREAD

Cornbread:

1 (6.5 oz.) package Martha White® Yellow Cornbread Mix

1 large egg, beaten

3/4 cup green (tomatillo) salsa

1 1/2 cups shredded cooked chicken

1/4 teaspoon chipotle chili powder

1/2 cup chopped green onions

1 (4 oz.) can diced green chilies

1 1/2 cups shredded pepper jack cheese

1/2 cup coarsely crushed small corn chips

Slaw: 1/2 cup sour cream

1 avocado, mashed

Juice and peel of one lime

3 cups shredded cabbage

1 cup minced cilantro Salt and pepper

Toppings:

1 cup chopped tomatoes

1 cup small corn chips

Heat oven to 400 degrees F. Spray 10 1/4- inch cast iron skillet with no-stick cooking spray. Stir together cornbread mix, egg and salsa in medium bowl until well blended. Stir in chicken, chili powder, green onions, green chilies and 1 cup cheese. Pour into prepared skillet. Sprinkle with remaining cheese and 1/2 cup corn chips. Bake 20 to 25 minutes or until golden brown.

Combine sour cream, avocado, lime juice and peel. Stir in cabbage and cilantro. Mix well. Salt and pepper to taste. Remove cornbread from oven and let cool 5-10 minutes. Slice cornbread into six wedges. Top each slice with slaw, tomatoes, and corn chips. Serve immediately. (Makes 6 servings)

CAROLINA SHRIMP

AND GRITS CORNBREAD

Cornbread:

1/2 pound applewood smoked bacon, cooked and crumbled, reserve drippings 1 large egg, beaten 3/4 cup milk

1 Tbsp. butter, melted

1 cup shredded sharp cheddar cheese

1 (6 oz.) package Martha White® Cotton Country® Cornbread Mix

1/4 cup roasted red peppers, drained and chopped

1/4 cup chopped green onions

Shrimp:

1 Tbsp. vegetable oil

1 1/4 lbs. uncooked shrimp, shelled and deveined

Salt and pepper

2 cloves garlic, minced

2 cups sliced mushrooms

1/4 cup chicken broth

1 1/2 Tbsps. fresh lemon juice

Hot sauce

Remaining bacon and green onions for garnish

Heat oven to 400 degrees F. Return 2 tablespoons bacon drippings to 10 1/4-inch cast iron skillet. Stir together egg, milk, 1 tablespoon bacon drippings, butter, cheese, and cornbread mix in medium bowl until well blended. Stir in half the reserved bacon, red pepper and 1/4 cup green onions. Pour into prepared skillet and spread evenly. Bake 20 to 25 minutes, or until golden brown.

Heat 1 tablespoon bacon drippings and oil in 12-inch cast iron skillet over medium-high heat until hot. Add shrimp. Sprinkle with salt and pepper to taste. Cook until shrimp turns pink, stirring occasionally, about 2 minutes. Stir in garlic and mushrooms. Cook and stir 2 to 3 minutes. Add broth and lemon juice and cook, stirring, about 1 minute. Stir in hot sauce to taste.

Top cornbread with shrimp mixture. Sprinkle with remaining crumbled bacon and 1/4 cup green onions. Serve immediately.

Makes 6 servings