Monte Cristo Skillet

As an Amazon Associate I earn from qualifying purchases.

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!

monte cristo skillet

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:

monte cristo skillet ingredients

  • 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 cornbread mix according to instructions

Prepare the cornbread batter according to the instructions on the package.

bake cornbread in a 10 1/2 inch cast iron skillet

Bake cornbread mix in a 10 1/2 inch cast-iron skillet.

cornbread will be thin

The cornbread will be thin and should look like this when baked.

chop baked cornbread into small pieces

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.

add cubes back into cast iron skillet for monte cristo skillet

Heat the oven to 350 degrees. Place the cornbread cubes in the bottom of the cast iron pan.

top the cornbread cubes with turkey, ham, and cheese

Top the cornbread cubes with the turkey, ham, and Swiss cheese.

in a medium bowl, combine other ingredients

In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon mustard, salt and pepper until well blended.

pour mixture over the cornbread in the skillet

Pour evenly over ingredients in skillet. Bake 30 to 35 minutes or until set and lightly browned.

melt currant jelly

Melt the currant jelly by warming it slightly in the microwave. Add one tablespoon of the honey mustard and whisk until blended.

bake until browned and set

Remove the Monte Cristo Skillet from the oven. 

cut monte cristo skillet into wedges

Cut it into wedges…

sprinkle with powdered sugar

…sprinkle with powdered sugar…

and top with currant jelly mixture

…and serve with the currant jelly/honey mustard mixture! ENJOY this delicious cast-iron-skillet recipe!

Monte Cristo Cornbread

Monte Cristo Skillet –


  • 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


  • 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.
Tried this recipe?Mention @southernplate or tag #southernplate!

Similar Posts


  1. When we married,fifty years ago this Nov.,I was given several well-seasoned cast iron pans.At the time,I thought they were ugly,would replace them as soon as we could.I still have them ,my favorite ones to use.

  2. I have many memories of mom when I pull out her cast Iron skillets. Mom has been gone since 2002. I learned to “fry taters” in her big skillet and bake a small mess of corn bread in her little iron skillet and drooled over her pineapple upside down cakes which also won many a cake walks. Thing is her iron skillet was her mom’s and previously her mamie’s. I hope they last a while longer. The love and good cooking she put into her food was well known by her church folk and even her doctors got a cake on thier birthdays. I miss her so much sometimes. But… I have her memories and her iron skillets. Any of the cooking and bakin’ skills I have now is because of mom and those first lessons cooking in her iron skillet.

  3. Just found you! You’re ” shut your mouth” good! I am just sorry for myself to have located your blog so late in the night… But, I’ll wake up with a smile and a rumble in my tummy!

  4. I wish I could use a real cast iron skillet – I have one that is coated on the outside purchased that way due to having a glass cooktop stove – I have been warned never to use a regular cast iron skillet on the top as it damages it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe or Post Rating