Monte Cristo Cornbread Skillet Supper

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/30/2020

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)

  • 1 (7-ounce) package cornbread mix
  • 1 1/2 cup chopped cooked turkey
  • 1/2 cup chopped cooked ham
  • 1 1/2 cup shredded Swiss cheese
  • 4 eggs
  • 1 cup 2 percent reduced-fat milk
  • 2 tablespoon mayonnaise
  • 2 tablespoon honey mustard, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup currant jelly
  • 2 teaspoon powdered sugar

Directions

  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

Watermelon Mint Margarita

The Bar

Ingredients (7)

  • 1.5 oz. Casamigos Tequila Blanco
  • 0.75 oz. Fresh Watermelon Juice (or 4-5, 1-inch Watermelon Cubes)
  • 0.5 oz. Fresh Lime Juice
  • 0.25 oz. Simple Syrup
  • 8-10 Mint Leaves
  • 2 Dashes Aromatic Bitters
  • Skewered Mint Sprig and Watermelon Cube Garnish
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