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Tennessee Onion Soup Gratin
First Prize Winner, 2011 National Cornbread Cook-Off
Soup
8 slices bacon, cut crosswise into 1/2-inch pieces
3 large onions, halved and thinly sliced
1 tablespoon sugar
1 pound Swiss chard, stems removed, sliced into 1/2-inch strips
1 (15.5 oz.) can white beans, rinsed and drained
2 tablespoons cider vinegar
1/4 teaspoon crushed red pepper
4 cups low-sodium beef stock
4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
Cornbread Topping
1 (6.5 oz.) package Martha White® Yellow Cornbread Mix
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted
2/3 cup milk
8 ounces Monterey Jack cheese, cut into 1/2-inch cubes
HEAT Lodge® 5-quart Dutch oven over medium heat. Cook bacon until crisp. Remove with slotted spoon to paper towels to drain. Add onions and sugar to bacon drippings. Cook, stirring frequently, until onions are caramelized, about 20 minutes. Add chard, white beans, bacon, vinegar and red pepper. Add beef stock and water. Bring to a low simmer over high heat. Reduce heat and simmer, uncovered, 20 minutes. Add salt and pepper.
HEAT oven to 400°F. Mix together cornbread mix, egg, butter and milk until blended. Fold in cheese cubes. Spoon over simmering soup. Bake 15 to 20 minutes or until golden brown. Serve with metal spoon, breaking through cheese crust and scooping soup and cornbread into deep bowls.
Makes 8 servings
Harvest Apple Cornbread Panzanella
Second Prize Winner, 2013 National Cornbread Cook-Off
2 teaspoons Crisco® 100% Extra Virgin Olive Oil
4 apple chicken sausage links, cut into 1/2 inch thick slices
Cornbread
1 (7 oz.) package Martha White® Sweet Yellow Honey Cornbread & Muffin Mix or Sweet Yellow Cornbread & Muffin Mix
2/3 cup milk
1 large egg
1/4 teaspoon dried rubbed sage
1/2 cup chopped pecans
Salad
2 Fuji or Honeycrisp apples, cored and cut into bite-sized pieces
1 teaspoon lemon juice
1/2 small red onion, halved and thinly sliced
4 cups packed baby kale
1/2 cup shredded sharp cheddar cheese
Dressing
1/2 cup Crisco 100% Extra Virgin Olive Oil
2 tablespoons red wine vinegar
2 tablespoons apple cider
Salt and cracked black pepper, to taste
1. For sausage: HEAT oven to 425°F. Place 8-inch Lodge® cast iron skillet over medium low heat. Cook sausage in olive oil for 10 minutes or until heated through, stirring frequently.
2. For cornbread: WHISK together cornbread mix, milk, egg, sage and pecans in medium bowl. Remove sausage from pan and drain briefly on paper towels. Keep warm. Pour cornbread mixture into the hot pan. Bake 15 to 20 minutes or until golden brown. Cool slightly and cut into 1-inch cubes.
3. STIR together apples and lemon juice in large bowl. Add onion, kale, cheese, sausage and cornbread cubes.
4. For dressing: WHISK oil with vinegar, cider, salt and pepper. Pour over salad. Toss gently to coat. Serve immediately.
Makes 6 servings
Crisco is a trademark of The J.M. Smucker Company.
National Cornbread Festival is a trademark of National Cornbread Festival, Inc.
Lodge is a trademark of Lodge Manufacturing Company.
FiveStar is a trademark of Brown Stone Works, Inc.
