Utah lady wins prime prize for cornbread

Southerners just take their cornbread really severely.

But coming from Utah's very own Dixie would possibly have provided Erin Renouf Mylroie a leg up at the 2010 National Cornbread Cook-Off, held in South Pittsburg, Tenn.

Her Crunchtastic Chicken Chipotle Cornbread assisted her seize 2nd area at the occasion. Lori Stephens of Hendersonville, Tenn., was crowned with a coveted cast-iron-skillet crown as the grand prize winner for her Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo recipe.

The Nationwide Cornbread Cook-Off is held the last weekend of April, in conjunction with the Nationwide Cornbread Festival, and it is sponsored by Martha White baking mixes and Lodge Cast Iron.

Mylroie, from Santa Clara, won $one,500 for her trouble. She kicked up the cornbread's flavor by incorporating green salsa, chipotle chili powder, green chiles and pepper jack cheese just before topping with cheese and corn chips.

For a cooling contrast, the spicy cornbread is topped off with a crisp avocado and cabbage slaw, chopped tomatoes and corn chips. Mylroie was also a finalist in 2009, and she reported if she manages to come back again next 12 months, she would like to deliver the complete loved ones along for a Civil War historical past trip.

For individuals who want to consider the recipe, you are in luck. In February, Martha White baking mixes expanded into the Salt Lake Town market place. Check your neighborhood grocery keep for availability, or you can experiment with one additional related-dimension brand of cornbread combine. All winning recipes will finally be posted on www.marthawhite.com.

Crunchtastic Chicken Chipotle Cornbread

Cornbread:

Non-stick cooking spray

one (6.5 ounce) deal Martha White Yellow Cornbread and Muffin Combine

one vast egg, beaten

3/four cup green (tomatillo) salsa

1 1/two cups shredded cooked chicken

one/four teaspoon chipotle chili powder

1/two cup chopped green onions

one 4-ounce can diced green chilies

1 1/two cups shredded pepper jack cheese

one/2 cup coarsely crushed small-scale corn chips

Slaw:

1/two cup sour cream

one avocado, mashed

Juice and peel of a single lime

3 cups shredded cabbage

1 cup minced cilantro

Salt and pepper

Toppings:

1 cup chopped tomatoes

1 cup minor corn chips

Warmth oven to 400°F. Spray 10 1/four-inch cast-iron skillet (or major-duty pan) with no-stick cooking spray. Stir with each other cornbread combine, egg and salsa in medium bowl until well blended. Stir in chicken, chili powder, green onions, green chiles and one cup cheese. Pour into prepared skillet. Sprinkle with remaining cheese and 1/two cup corn chips. Bake twenty to 25 minutes or until eventually golden brown.

Whereas cornbread is baking, incorporate sour cream, avocado, lime juice and peel. Stir in cabbage and cilantro. Mix perfectly. Salt and pepper to flavor. Slice cornbread into six wedges. Top notch each slice with slaw, tomatoes and corn chips.

Serves 6. -- Erin Renouf Mylroie

e-mail: vphillips@desnews.com

Writer: Valerie Phillips Deseret News