MONTE CRISCO SKILLET

Monte Crisco Skillet image

Provided by Patty Ward

Time 55m

Number Of Ingredients 13

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1 box martha white or jiffy cornbread mix
crisco original no-stick cooking spray-tiny amount
1 1/2 c chopped, cooked,or deli turkey
1/2 c chopped cooked, or deli ham
1 1/2 c shredded swiss cheese
4 large eggs
1 c milk
2 Tbsp good mayonnaise
2 Tbsp honey mustard, divided
1 1/2 tsp salt
1/2 tsp freshly ground black pepper or to your taste
1/2 c smuckers currant jelly
powdered sugar

Steps:

1. Prepare cornbread mix according to package directions, except bake in a 10 1/2 inch cast iron skillet (cornbread will be thin). Remove cornbread from skillet; cool and cut into cubes. Wipe out skillet with paper towels, lightly spray with no-stick cooking spray.
2. Heat oven to 350 d/f. Place cornbread cubes in skillet. Top with turkey, ham and cheese. In medium bowl, whisk together eggs, milk, mayo, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake 30-35 minutes or until set and lightly browned.
3. Melt currant jelly by warming slightly. Add 1 tablespoon honey mustard; whisk to blend. Remove skillet from oven. Cut into wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.