Alabama woman's recipe finishes third in national cook-off
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Buffalo Chicken Cornbread with Blue Cheese Salad.
FIRST PLACE
BUFFALO CHICKEN CORNBREAD WITH BLEU CHEESE SALAD
Sonya Goergen, Moorhead, Minn.
(8 servings)
Cooking spray
1 large egg
3/4 cup milk
2 tablespoons olive oil
1 6-ounce package Martha White Yellow Cornbread
1 cup cheddar cheese
1 cup bleu cheese crumbles, divided
2 cups thawed boneless buffalo-style hot wings, diced
1/2 teaspoon red pepper flakes
2 tablespoons cilantro, chopped
1/2 small head of lettuce
1 cup celery, sliced
1/2 red onion, sliced
2/3 cup bleu cheese salad dressing
1/2 cup tomatoes, diced
Cilantro for garnish
Preheat oven to 400 degrees. Spray a 101/2-inch Lodge cast iron skillet with cooking spray. Beat egg, milk and oil together. Add cornbread mix, cheddar cheese, 1/2 cup bleu cheese crumbles, hot wings, red pepper flakes and cilantro. Pour mixture into prepared skillet, spreading evenly. Bake 20-30 minutes until golden brown. Remove from oven and set aside to cool.
Chop washed lettuce. Combine greens, celery, red onion and remaining bleu cheese crumbles. Toss with bleu cheese dressing.
Cut cornbread into 8 wedges and top each wedge with an even amount of salad. Garnish with cilantro and diced tomatoes. Serve immediately.
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Black Olive Cornbread Wedges with Chorizo Tomato Gravy.
SECOND PLACE
BLACK OLIVE CORNBREAD WEDGES WITH CHORIZO TOMATO GRAVY
Gaynell Lawson, Maryville, Tenn.
(8 servings)
2 tablespoons vegetable oil
1 large egg
3/4 cup buttermilk
1 package (6.5 ounces) Martha White Yellow Cornmeal Mix
2 tablespoons melted butter
1 cup fresh corn kernels (1 to 2 ears)
1 can (2.25 ounces) sliced black olives, drained
5 tablespoons butter, divided
1 medium onion, diced
2 links Mexican chorizo sausages (about 6 ounces, removed from casings)
3 tablespoons all-purpose flour
2 cups milk
1 cup diced tomatoes (fresh or canned, drained)
1/2 teaspoon paprika garnishes: chopped green onion, diced avocado, crumbled tortilla chips, chopped tomatoes, sliced fresh limes
Preheat oven to 400 degrees. In 9-inch Lodge cast iron wedge pan, add vegetable oil evenly and place in oven to heat.
Whisk egg and buttermilk in large bowl. Add cornbread mix, melted butter, corn and olives and mix thoroughly. Pour evenly into wedges in hot bakeware. Bake at 400 degrees for 20 to 25 minutes, or until golden brown. Remove from oven and keep warm.
Meanwhile, in a 10-inch Lodge cast iron skillet over medium heat, saute onion in 2 tablespoons butter until translucent, about 3 to 4 minutes. Crumble chorizo in skillet and cook until browned, about 4 to 5 minutes. remove mixture with slotted spoon to small bowl and set aside. Wipe skillet with paper towel.
Return skillet to medium heat and melt remaining 3 tablespoons butter. Add flour and whisk until roux is golden. Add milk, tomatoes and paprika and whisk for about 3 minutes or until thickened. Add chorizo mixture to gravy.
To serve, place a wedge of cornbread on each plate, topped with cup of chorizo tomato gravy. Garnish as desired.
Special to The News
Jamie Martin's Cilantro Lime Cornmeal Dumplings in Chorizo Chicken Soup, which finished third in the National Cornbread Festival cook-off.
THIRD PLACE
CILANTRO LIME CORNMEAL DUMPLINGS IN CHORIZO CHICKEN SOUP
Jamie Martin, Madison, Ala.
(6 servings)
3 tablespoons canola oil, divided
3/4 pound fresh chorizo sausage,casings removed
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
1 poblano pepper, seeded, stemmed and diced
1-1/2 teaspoons kosher salt
2 garlic cloves, grated
1/4 cup all-purpose flour
14.5 ounce can fire roasted tomatoes (or regular diced tomatoes)
6 cups low-sodium chicken stock
DUMPLINGS:
1 (6.5 ounces) package Martha White Yellow Cornbread Mix
Zest of 1 lime
2 tablespoons milk
1/2 cup sour cream, plus extra for garnish
1/2 cup fresh cilantro, coarsely chopped, plus extra for garnish
1 avocado, peeled and diced
6 lime wedges
Preheat a Lodge cast iron 5-quart fryer over medium heat. Add 1 tablespoon of oil to the pot, along with the chorizo. Using the back of a fork, break the chorizo into small bits as it starts to brown. Cook the chorizo for 2 to 3 minutes then add the chicken and cook for another 2 minutes. Add the onion, celery, carrots, poblano pepper and salt. Stir well and saute for 3 to 4 minutes. Grate the garlic directly into the pot and cook for another minute. Push all of the meat and vegetables to one side of the pot. Add the remaining 2 tablespoons of oil to the bare side of the pot and stir the flour into the oil to make a roux. Cook the flour for 1 minute, then add the tomatoes and chicken stock. Stir well to combine the ingredients, making sure to scrape all of the bits off the bottom of the pot. Cover and bring soup to a boil for 10 minutes. Remove the lid and allow the soup to simmer and reduce for 15 to 20 minutes.
Meanwhile, in a medium bowl, combine the cornbread mix, lime zest, milk, sour cream and cilantro. Stir until combined. Mixture will be thick. Allow the batter to sit for 10 minutes to ensure all of the liquid is absorbed into the cornmeal. Using 2 tablespoons (one to scoop the dumplings and the other to push them off the spoon and into the soup), drop rounded spoonfuls of the dumpling mixture into the soup. Cover the pot with the lid and cook dumplings for 8 to 10 minutes (without lifting the lid) until they are puffed and cooked all the way through. To serve, spoon a couple of dumplings into each bowl and ladle soup around the dumplings. Garnish with a dollop of sour cream, a sprinkling of cilantro and avocado, and a wedge of lime squeezed over the top.
Alabama woman's recipe finishes third in national cook-off
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