Rich, Comforting Monte Cristo Skillet
This Monte Cristo Skillet recipe flips the classic, dipped sandwich into a simple, shareable skillet bake. Using cast iron ensures you still get those crisp, buttery edges while the inside stays rich, custardy, and loaded with savory meats!
A Quick Look At The Recipe
- ✅ Recipe Name: Rich, Comforting Monte Cristo Skillet
- 🕐 Ready In: 55
- 👥 Serves: 8
- 🥣 Main 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
- ⭐ Why You'll Love It: You'll love this Monte Cristo Skillet recipe because it's part lunch, part breakfast, part sandwich, part dessert, and all the way good! There's no bad time to whip this up.
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A Humble, Award-Winning Brunch Favorite!
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 cue 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 preserve 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 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:
- 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
1. Bake and Cube the Cornbread
Whip up your cornbread mix according to the box directions, but bake it right in your 10 1/2 inch cast-iron skillet.
Because the pan is wide, the cornbread will turn out thin, which keeps the final dish from feeling too heavy. Once it’s done, pop it out to cool for a few minutes, then slice it into bite-sized cubes.
2. Build the Layers
Set your oven to 350°F. Wipe any loose crumbs out of your skillet with a paper towel and hit it with a good spray of non-stick oil. Drop those cornbread cubes right back into the bottom of the pan, then layer your turkey, ham, and cheese evenly over the top.
3. Whisk the Egg Mixture
In a mixing bowl, whisk together the eggs, milk, mayonnaise, a tablespoon of mustard, and a pinch of salt and pepper. Whisk until it’s completely smooth, then pour it evenly over everything in the skillet so the cornbread can start soaking up that savory custard.
4. Bake Until Golden
Pop the skillet in the oven for 30 to 35 minutes. You’ll know it’s ready when the center is completely set, and the cheese on top is melted and lightly browned.
5. Whisk the Sauce and Serve
While that’s going, warm your currant jelly slightly in a small bowl until it loosens up. Whisk in a tablespoon of honey mustard until smooth.
Slice the hot skillet into wedges, hit it with a quick dust of powdered sugar, and serve it warm with that sweet-and-tangy jelly sauce on top or on the side!
Ingredients
- 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
Instructions
- Prepare the 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 the 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.
We cook nearly everything in cast iron skillets .Mine are old belonging to family members .
I had to cut done on fats in my diet years ago .The skillet was my best friend .I fry everything in the oven .Preheat the pan with oil .Then add veges,potatoes or just any breaded vegetables .If frozen thaw a few minutes in the microwave and then batter .Do not over batter with meal .Sometimes I mix my veges and cook them together .Spray the pan with cooking oil before adding veges ,then on top .cook at about 400 or 450 .Turn once –do not stir they will be mushy .spray the top again with oil .I like to add chopped onions when you turn them .They are so good and not greasy .
I thougt it was south pittsburg tennessee
That is where the cornbread festival is! It is fun! we have been going for several years now! really enjoy the free tours that the Lodge cast iron plant gives.It is fun to see the upates – and how they are keeping up with the times.
Lol! You’re right! I live so close to tn that the state lines blur sometimes! Thanks for letting me know! I changed it;)
Gratefully
Christy
My Dad was in the Army when I was growing up and we moved around a lot. Whereever we moved, two cast iron skillets, 2 two qt Revereware pans & a percolator were among the items we carried with us. When we arrived at a new location, Mother was ready to prepare a meal. My Dad died 3 yrs ago, but my 90 yr old mother still uses the two cast iron skillets and Revereware pans. I cannot imagine preparing a meal without cast iron skillets. Someday, I hope to be able to call her skillets mine.
My mother collected many things and for the longest I didn’t understand the cast iron collection. She lived in an eighty year old house with a tiny kitchen and the cast iron hung above the stove. Friends counted and reported that there were 27 pieces hanging on the wall! When she passed away we made sure all the grands had pieces to love, cherish and USE. I have my favorites and use them almost daily. I understand it now.
Hi Christy,
I am a cast iron lover!! I have 2 large one’s, one was my mother-in-laws, one was my mothers. then I have a med. size one that is not used as often, a small one I make cornbread in everyday!!!! My husband say’s the best in the world!!! Do you think maybe he could be a little prejustice after 51 years? Also have a large square one that belonged to my grandmother,ans a dutch oven of my mothers. Cast iorn cooking taste like Great- Granny cooked it!!!
Maryanna
I was taught to use cast iron by my dear Granny. The first thing I made on my own was a pineapple upside down cake. Nothing tastes like the ones made using this recipe. Oh my YUM! caramel ooey gooey goodness. My Granny always washed her cast iron, it actually stayed silver, not the black after being well seasoned. Funny thing, it works like magic anyway.
I love cast iron. My grandmother taught me to cook in cast iron and I have a cabinet full. By the way, the Cornbread Festival is in South Pittsburg, Tennessee – just across the Alabama state line. I’m so glad you will be there. I’ll finally get to meet you!!