The Dish - Orlando Sentinel: Cooking for dollars: Is your corn bread recipe worth $5,000?

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Cooking for dollars: Is your corn bread recipe worth $5,000? Jan 16th 2013, 17:26 Sweet Yellow Cornbread, Sausage & Tomato Pie with a Garlic Cream Drizzle Corn bread nation. Sponsored by Martha White and Lodge, a maker of cast-iron cookware, the 17th annual National Corn Bread Cook-Off is accepting original main-dish recipes at marthawhite.com through Feb. 28. Ten finalists will compete April 27 during the National Cornbread Festival in South Pittsburg, Tenn. The first-prize winner pockets $5,000 and takes home a 30-inch FiveStar stainless-steel gas range and gifts from Lodge and Martha White. Second place earns $1,500 and third receives $1,000. Sweet Yellow Cornbread, Sausage & Tomato Pie with a Garlic Cream Drizzle Cornbread 1/2 pound sweet Italian sausage, casing removed 6 tablespoons Crisco Extra Virgin Olive Oil, divided 1 pint (2 cups) grape tomatoes, halved 1/2 cup chopped sweet onion 1 tablespoon sugar 1 teaspoon dried Italian seasoning, divided 2 (7 oz.) packages Martha White Sweet Yellow Cornbread and Muffin Mix 1/4 cup grated Parmesan cheese 1/2 cup milk 1/2 cup sour cream 3 large eggs, lightly beaten Garlic Cream Drizzle 1/4 cup plus 2 tablespoons heavy cream 1 teaspoon Martha White Self-Rising or Plain Enriched Corn Meal 2 cloves garlic, crushed 2 fresh basil leaves 1/4 cup sour cream 2 tablespoons grated Parmesan cheese 1/4 teaspoon Kosher salt 1/4 teaspoon ground black pepper Fresh basil, cut into thin strips and shaved Parmesan cheese for garnish HEAT oven 375°F. Brown sausage over medium heat in 10-inch Lodge® cast iron skillet, breaking up meat with wooden spoon. Drain on paper towels. Add 2 tablespoons olive oil to pan along with tomatoes, onions, sugar and 1/2 teaspoon Italian seasoning. Cook, stirring occasionally, until tomatoes and onions begin to caramelize, about 8 minutes. Spread tomato mixture evenly over bottom of pan. Spoon sausage evenly over top. STIR together cornbread mix, 1/4 cup grated parmesan, 1/2 teaspoon Italian seasoning, milk, sour cream, eggs and 4 tablespoons olive oil until smooth. Pour over hot mixture in skillet. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before inverting onto serving plate. If any tomatoes or onions stick to bottom of pan, replace on cornbread. STIR together 1/4 cup heavy cream, corn meal, garlic and basil leaves in 1 cup microwave safe measuring cup or bowl. Heat on HIGH in microwave for 45 to 60 seconds or until mixture boils. Discard garlic and basil. Whisk sour cream, 2 tablespoons grated Parmesan cheese, salt and pepper in small bowl. Add to cream mixture. Add 1 to 2 tablespoons cream if needed to make it a drizzle consistency. Sprinkle cornbread with shaved Parmesan cheese and strips of basil. Serve with Garlic Cream Drizzle. Makes 8 servings Recipe note: This recipe one the 16th Annual National Cornbread Cook-Off in 2012

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions