Monte Cristo Skillet
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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!
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:
- 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 the cornbread batter according to the instructions on the package.
Bake cornbread mix in a 10 1/2 inch cast-iron skillet.
The cornbread will be thin and should look like this when baked.
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.
Heat the oven to 350 degrees. Place the cornbread cubes in the bottom of the cast iron pan.
Top the cornbread cubes with the turkey, ham, and Swiss 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 the currant jelly by warming it slightly in the microwave. Add one tablespoon of the honey mustard and whisk until blended.
Remove the Monte Cristo Skillet from the oven.
Cut it into wedges…
…sprinkle with powdered sugar…
…and serve with the currant jelly/honey mustard mixture! ENJOY this delicious cast-iron-skillet recipe!
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 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.
I love your receipes and all your post, I just bought the Taste of the South and made the roasted chicken and vegetables for Sunday Lunch, Very good! I to have my family Black skilletts, Love to make pineapple upside cake in them. Have corn muffins and muffins pans, I have no idea how old they are. Strange how all this comes back around to younger generations. Thanks for all your sharing.
I plan to go to the cornbread festivial this spring. Hope to see you there. A neighbor,
Gail
I am the proud owner of two round iron skillets and another that bakes cornbread into individual wedges. One of the skillets was given to me by my Mom and it is over a hundred years old. I also store mine in my oven. Such a good place. I also use Martha White cornmeal. There’s none better.
My mom used a small round skillet to make cornbread. I have this small skillet and I make cornbread in it and always think of my mom. I am 57 and cannot remember a time when we did not have the little round skillet.
I can not live without my cast iron! I learned to cook with cast iron. I remember when my mama taught me how to make cornbread in her square cast iron skillet that was saved just for cornbread. I didn’t know that cornbread came any way but squares! I inherited that skillet and several more plus have added quite a few more of my own. Now my daughter cooks with cast iron (that I have past down to her)!
I can not make cornbread in any other kind of skillet except cast iron.
I have other cookware but nothing else comes close when making cornbread.
What stores have the Monte Cristo skillets?
Doris, l’m with you! There’s no baking pan or skillet ever made that can turn out corn bread as good as an old fashioned cast iron skillet. With a nice crust on the bottom…. If I have some left over I even warm it up in my iron skillet. ,
I wish I had a cast iron skillet!
One day I will get over my fear of cast iron cookware…… its that season and keep seasoned that worries me ……
Look around second hand stores and buy a used one that has already been seasoned. Just don’t buy one if you see rust on it.
Don’t know if you have a Cracker Barrel restaurant near but they sell seasoned cast iron and have a very nice selection usually behind the cashiers on your way out.