Monte Cristo Skillet
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With all the goodness of a classic Monte Cristo sandwich, enjoy this easy Monte Cristo Skillet recipe to make Monte Cristo flavors easy and accessible for the whole family!
This Monte Cristo Skillet was the Grand Prize Winner of the 2006 National Cornbread Festival. It caught my eye because I recently had my very first Monte Cristo Sandwich and absolutely loved it. Southern Living sent me to Charleston to do some presentations for the Taste of Charleston Festival. Have you ever been to Charleston? Oh my goodness gracious, is that a beautiful town! With every sight and sound I became more determined to bring my family back there someday so I could experience it with them (it is hard to enjoy a trip without the folks you want to share it with beside you).
As I’ve started traveling from time to time I’ve taken a queue from my adventurous counterparts at SL and started making it a point to try something new in each place if possible. In Charleston, I had my first Monte Cristo Sandwich and it was right up my alley. I ate it in the cafe of a beautiful hotel right downtown. The flavors were a unique combination for me: Ham, cheese, battered and toasted bread drizzled with a sweet fruit preserves and sprinkled with confectioner’s sugar. It was part lunch, part breakfast, part sandwich, part dessert, and all the way good!
So when Martha White offered to guest post I got to nosing around for what recipe I thought would appeal the most to everyone and as soon as this skillet came before my eyes, my heart just settled on it.
This recipe is quick to throw together and feeds six people. I like strawberry preserves with mine but feel free to use whichever you like best.
What You’ll Need to Make the Monte Cristo Skillet:
- Martha White Cotton Country Cornbread Mix
- cooking spray
- chopped cooked turkey
- chopped cooked ham
- shredded Swiss cheese
- eggs
- milk
- mayonnaise
- honey mustard
- salt
- pepper
- currant jelly
- powdered sugar
How to Make a Monte Cristo Skillet:
Prepare the cornbread batter according to the instructions on the package.
Bake cornbread mix in a 10 1/2 inch cast-iron skillet.
The cornbread will be thin and should look like this when baked.
Remove the cornbread from the skillet, and cut it into cubes when cooled. Wipe out the skillet with paper towels and spray the skillet generously with non-stick cooking spray.
Heat the oven to 350 degrees. Place the cornbread cubes in the bottom of the cast iron pan.
Top the cornbread cubes with the turkey, ham, and Swiss cheese.
In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon mustard, salt and pepper until well blended.
Pour evenly over ingredients in skillet. Bake 30 to 35 minutes or until set and lightly browned.
Melt the currant jelly by warming it slightly in the microwave. Add one tablespoon of the honey mustard and whisk until blended.
Remove the Monte Cristo Skillet from the oven.
Cut it into wedges…
…sprinkle with powdered sugar…
…and serve with the currant jelly/honey mustard mixture! ENJOY this delicious cast-iron-skillet recipe!
Ingredients
- 1 6 oz. package Martha White® Cotton CountryTM Cornbread Mix
- Crisco® Original No-Stick Cooking Spray
- 1-1/2 cups chopped cooked turkey
- 1/2 cup chopped cooked ham
- 1-1/2 cups shredded Swiss cheese
- 4 large eggs
- 1 cup milk
- 2 tablespoons mayonnaise
- 2 tablespoons honey mustard divided
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup Smucker's® Currant Jelly
- Powdered sugar
Instructions
- 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; spray generously with no-stick cooking spray.
- HEAT oven to 350°F. Place cornbread cubes in skillet. Top with turkey, ham and cheese. In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake 30 to 35 minutes or until set and lightly browned.
- MELT currant jelly by warming slightly. Add 1 tablespoon honey mustard; whisk to blend.
- REMOVE skillet from oven. Cut in wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.
I could not live without my cast iron skillet and dutch oven. The crispness from the bottom when you make cornbread and/or potatoes is great.
hello christy i have my mother s cast iron . iuse it all the time, it is veryold iuse a lot of cast iron . please let me know when you are going to be in south pittsburg .see you there
My Grandma Birdie gave me her cast iron skillet when I got married. For 20 something years I tried to make cornbread like my daddy made in my skillet, but it always stuck in one spot, even though I heated it in the oven just like he taught me. And, my cornbread was never as good as my grandmother’s. I finally gave up and made cornbread from a pouch in a glass baking dish.
A few years ago when I was going through a box of my family memories, I found where my grandmother had cut the recipe off a a Martha White cornmeal bag and wrote on the back, “This is the recipe I use to make my corn bread. My skillet sticks though, so I have to add flour.” I cried. I had been making cornbread like my grandmother after all!
WOW, Christy! Right there between Paula Deen and Lucy Buffett! What an honor 🙂 You mean people cook cornbread in something besides an iron skillet?? I own several “hand-me-down” iron skillets, but my favorite belonged to my grandmother and she made the best “steak and gravy” ever in it. As a little girl, (staying with her because my Momma worked outside the home) I watched her every move! She’s been gone for over 30 years now, and I was honored to get that skillet. It’s deep and has a lid….perfect for making steak and gravy! BTW, I don’t wash my cornbread skillets, just wipe them out with a paper towel…perfect cornbread every time!
I have the cast iron cornstick mold that my mother used to make cornsticks for our family. My father loved them. I find it extremely difficult to clean, so I don’t use it very often, but it still brings back happy memories.
I picked up a copy of the magazine this weekend — loved it. My husband collects (and cooks) in cast iron. We have lots of pieces of every size and shape. I have skillets and griddles that belonged to my grandmother and I use them often. I agree with LisaG — it just isn’t cornbread unless it’s baked in cast iron!
Christy, My mama is no longer with me but I always remember her using her cast iron skillet to make all of our meals. I always commented that I wanted one but didn’t buy one because I didn’t know how to season one. Well this Christmas My Aunt bought me a set and it was the best gift ever. Because it reminds me of my mama and thats the best gift ever. Can’t wait to try this recipe in it.