My years of judging the National Cornbread Cook-Off never failed to convince me of one thing: Cornbread is for more than a slab of butter. It can be transformed into some amazing main-dish dinners, and I’m sure as finalists in this year’s contest present their dishes to a team of judges on Saturday, I will not be proven wrong.
Again, cooks from around the country will descend on South Pittsburg, Tenn., this weekend and have outdone themselves in creating amazing dishes. Take a look:
Anne Braly» Robin Kessler of Sarasota, Fla., will make Butternut and Sage Sausage Skillet Tart with Mushrooms and Smoked Gouda.
» Pamela Gelsomini of Wrentham, Mass., puts some Cajun in her cornbread with Cornbread-Crusted Catfish Jambalaya.
» Ashlyn Morgan of Englewood, Tenn., will put some mojo in her cornbread with Cornbread Cuban Sandwiches with Mojo Sauce.
» Devon Delaney of Westport, Conn., will prepare Seared Steakhouse Cornbread Crepes with Horseradish Caper Sauce.
» Felice Bogus comes from Raleigh, N.C., and will make Smoky Chicken Tinga Street Gorditas.
» Hidemi Walsh of Centreville, Va., will make Chili Shrimp and Coconut Cornbread.
» Sherry Kozlowski of Morgantown, W.Va., will serve Seafood Pot Pie.
» Shauna Havey of Roy, Utah, will make with Steak and Eggs Cornbread Dutch Baby
» Mary Edwards, Long Beach, Calif., also adds a taste of the Big Easy with Cajun Spoon Bread.
» Michele Kusma of Columbus, Ohio, will try to impress the judges with her Shakshuka-Topped Cornbread Skillet.
All dishes must be made using a product from Martha White cooked in a piece of Lodge cast iron.
It’s not just taste that judges consider with each dish. Presentation is key, and this is one area that Mark Kelly, public relations and advertising manager for cook-off co-sponsor Lodge Manufacturing, says has changed through the years, thanks to coverage from the Food Network and other cooking-competition shows.
“Some of the presentations include cocktails or a glass of wine. Others, primarily TexMex, may include chips and salsa,” he says. And there are a few that have elaborate decorations with flowers, but overall, the cook-off maintains its appeal of Southern food prepared with cornmeal and cast-iron cookware.
“As we know, Southern cuisine is much more than fried chicken and cornbread. There are so many countries and ethnic groups whose culinary influence have enhanced food in the South, and that is expressed in the cook-off.”
Example of such include Amish Chicken Cornbread Bake (2005); Ancho Shrimp with Smoked Gouda Corncakes (2008); and Sweet Cornbread Cakes with Mango Salsa (2012). These recipes, plus all others, can be found online at nationalcornbread.com.
The 2017 finalists will be preparing their dishes starting at 1 p.m. CDT Saturday on the cook-off stage. To find them, just follow your nose.
Along with the coveted cast-iron skillet crown, the cook-off champion receives a $5,000 cash prize and a 30-inch stainless steel gas range from FiveStar Professional Cooking Equipment and special gifts from Martha White and Lodge Cast Iron.
Second place wins $1,500, and third place receives $1,000. The remaining seven finalists walk away with $150. All finalists receive $500 travel reimbursement and a gift basket courtesy of Martha White and Lodge Cast Iron.
The winner will be crowned on the First Volunteer stage at 5 p.m.
Here’s last year’s winning recipe from Karen Harris of Littleton, Colo.
Mexican Style Cornbread with Chipotle Shrimp Salad
3 teaspoons vegetable oil, divided
1/2 small yellow onion
1/4 large orange or red bell pepper
1 large clove garlic, crushed
1 cup fresh or frozen yellow sweet corn, divided
1 (7-ounce) package Martha White Sweet Yellow Cornbread Mix
1 egg, beaten
1/2 cup milk
1 tablespoon coarsely chopped cilantro
1/4 cup chopped green onion tops
Chipotle shrimp:
2 tablespoons vegetable oil
4 tablespoons butter
1/4 cup finely chopped yellow onion
1 large garlic clove, crushed
1/3 cup canned adobo sauce
1 1/4 pounds medium-size shrimp, peeled and deveined
1 tablespoon fresh lime juice
1/2 tablespoon kosher salt
1/8 teaspoon coarsely ground black pepper
Salad:
1/3 cup mayonnaise
2 teaspoons fresh lime juice
1/4 teaspoon mild chile powder
3 ounces Cotija cheese, grated, divided
1 medium-size head of red leaf lettuce, cut into strips
1 ripe, yet firm avocado, peeled, seeded and coarsely chopped
Heat the oven to 400 degrees. Pour 1 teaspoon of the oil into the bottom of a 10 1/4-inch cast-iron skillet. Rub the oil around the skillet with a paper towel. Place the oiled skillet on the stove over medium-high heat. Once the pan is hot, add the onion and bell pwepper. Toast the vegetables until they have brown spots and become aromatic, stirring occasionally. Add the garlic, and sauté for 1 minute. Transfer to a medium-size mixing bowl. Set aside until ready to use.
Pour 1 teaspoon of the oil into a 10 1/4-inch cast-iron griddle. Wipe with a paper towel and place in the preheated oven to heat.
Wipe the skillet out with a paper towel and return to the heat. Add 1 teaspoon of oil to the skillet and rub it with the paper towel. Heat the pan to hot and add the corn to the skillet and toast (stirring occasionally) until it is slightly blistered and has brown spots. Transfer 2/3 of the corn to the bowl with the other vegetables and reserve 1/3 for garnish.
To the mixing bowl with the vegetables, add the cornbread mix, egg, milk, cilantro and green onions. Mix well. Pour onto the hot griddle, smoothing with the back of a spoon until it is evenly distributed.
Return to the oven and bake at 400 degrees for 10 to 12 minutes or until it is a light golden brown. Keep warm until ready to use.
Wipe the cast-iron skillet out with paper towel. Preheat the pan over medium-high heat. When the pan is hot, add oil and butter. When the butter is melted, add onion and sauté until soft, approximately 3 minutes. Add garlic and sauté for 1 minute longer. Add the adobo sauce, and stir well to incorporate. Once the mixture is hot and bubbly, add the shrimp and sauté until they just start to turn opaque. Add the lime juice, salt and paper; stir well. Remove from heat, cover and keep warm until ready to use.
Put the mayonnaise, lime juice and chile powder in a medium-size salad bowl. Mix well. Add 1/3 of the cheese and stir gently. Place the lettuce and avocado on top of the dressing in the bowl. Toss until the lettuce and avocado are coated.
To assemble, slice the cornbread into 6 equal pieces. Transfer to serving plates. Spoon equal amounts of the shrimp and sauce over the cornbread. Top with the dressed lettuce and avocado. Garnish with the reserved corn and grated cheese. Sprinkle with additional chile powder if desired. Makes 6 servings.
Contact Anne Braly at abraly@timesfreepress.com.