Monte Cristo Cornbread Skillet Supper

Monte Cristo Cornbread Skillet Supper

Cheesy and rich, this one-dish meal is reminiscent of the classic deli sandwich.

45 min Prep: 15 min Cook: 30 min
Serves: 8 Save

Ingredients (12)

  • 7 oz Cornbread Mix
  • 1½ cup Pre Cooked Turkey, Chopped
  • ½ cup Ham, Cubed
  • 1½ cup Shredded Swiss Cheese
  • 4 Eggs
  • 1 cup 2% Milk
  • 2 T Mayonnaise
  • 2 T Honey Mustard
  • 1 tsp Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ cup Red Currant Jelly
  • 2 tsp 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 from skillet; cool and cut into cubes. Wipe out skillet with paper towels; grease generously.
  2. Preheat the oven to 350F. Place cornbread cubes in skillet. Top with turkey, ham and shredded cheese. In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over meat and cheese. Bake 30 to 35 minutes or until set and lightly browned.
  3. Warm currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend.
  4. Remove skillet from oven. Cut in wedges, sprinkle with confectioners sugar and serve with currant jelly and mustard sauce