FRENCH FRIED CORNBREAD COBBLER 5th Place Submitted by Lex Tinsley

FILLING: 1 pound regular sausage, crumbled 1 cup chopped onion 1/2 cup medium strength salsa 1/2 cup hickory smoke barbeque sauce 1 15-ounce can niblet corn 1 15-ounce can black beans CORNBREAD TOPPING: 2 6-ounce packages MARTHA WHITE Cotton Pickin' Buttermilk Cornbread Mix 1 1/3 cups milk 2 eggs 1 tablespoon sugar 1 teaspoon minced crushed garlic 1/8 teaspoon cayenne pepper (optional) GARNISH: 1 2.8-ounces can French Fried onions Preheat oven to 375 degrees. In a large 10-inch cast iron skillet, combine sausage and onion. Cook over medium/high heat until onion is tender. Stir in remaining filling ingredients and simmer while preparing cornbread. In medium size bowl, combine all cornbread ingredients. Gently spoon over filling. French Fried onions may be sprinkled on now, or ten minutes into baking time. Bake for 25-30 minutes or until cornbread is nicely browned. Makes 6 to 8 servings.

LOW-COUNTRY BARBEQUED SHRIMP AND CORNBREAD 6th Place Submitted by Kim Hookman

6 tablespoons butter or margarine 1/2 cup Worcestershire sauce 1 teaspoon paprika 1 tablespoon chopped garlic 1/2 cup chopped green onions 1 pound medium, raw shrimp, shelled 1 - 4 drops Tabasco sauce 1 cup Martha White Corn Meal 2/3 cup flour 2 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 2/3 cup oil 2 eggs, beaten 1 cup sour cream 1/2 cup milk 1 cup corn 1/2 cup chopped green onions, stems only Preheat oven to 400 degrees. In a 9-inch cast iron skillet, melt butter over medium/high heat. Add Worcestershire sauce and continue to simmer over medium heat for five minutes. Add raw shrimp and Tabasco sauce and saute until slightly piink, about 2 to 3 minutes. Transfer shrimp mixture to a bowl. In another medium bowl, combine cornmeal, flour, baking powder, salt, sugar, eggs, and oil. Mix well and add 1/2 cup of milk, mixing well again. Add sour cream and corn, mix well. Pour 1/2 cornbread mixture into 9-inch cast iron skillet. Spoon shrimp mixture (including liquid) evenly over cornbread mixture. Spread remaining cornbread mixture over shrimp and sprinkle chopped onion greens on top. Bake for 25 to 30 minutes or until cornbread pulls away from side of pan. Makes 6 to 8 servings.

ATHENIAN CORN BREAD 7th Place Submitted by Toni Themis

Spinach-Feta Cheese Filling 1 10-ounce package chopped spinach, thawed and thoroughly drained 3 green onions 1/4 cup parsley 2 eggs 4 ounces cream cheese 1/4 cup cottage cheese 1/4 cup parmesan cheese white pepper to taste dash nutmeg Blend all ingredients together (except the Feta cheese) in a food processor or blender. Stir in Feta cheese. Set mixture aside. Corn Bread 1 1/2 cups Martha White Yellow Self-Rising Corn Meal Mix 1 cup Martha White All-purpose Flour 1 Tablespoon sugar 2 eggs 1 cup milk 1/4 cup oil or melted shortening Beat 2 eggs slightly. Add remaining ingredients. Mix well. Spread half of the corn meal mixture into a hot, greased cast iron skillet. Top with Spinach-Feta filling. Drop spoonfuls of remaining corn meal mixture over the filling. Bake at 450 degrees for 15 to 20 minutes.

MEXICAN CORNBREAD LASAGNE 8th Place Submitted by Linda Massie and Ruth Morrison

1 lb. ground beef 2 cloves minced garlic 2 cups chopped onions 1 24-ounce jar mild salsa 1 pkg. taco seasoning 1 t. cumin 1/2 t. black pepper In a 10", 5 qt. cast iron Dutch oven, brown hamburger, onions and garlic. Drain, adding salsa and seasonings. In a separate bowl, combine the following: 16 oz. cottage cheese 1/3 c. parmesan cheese 2 eggs 4 oz. can mild green chillies Layer cottage cheese mixture on top of meat; top with 4 oz. shredded monterey jack cheese and 4 oz. shredded mozzarella cheese. A final layer is Mexican Cornbread: 1 c. Martha White Self-rising Cornmeal Mix 2/3 cup sour cream 1/4 cup salad oil 4 oz. cream style corn 1 egg 4 oz. can mild green chilies Combine cornbread ingredients. Pour over top of lasagne. Sprinkle with 2 oz. shredded cheddar cheese. Bake at 375 degrees for 40 minutes. Makes 6 servings.

SAUSAGE CHICKEN WITH POLENTA TOPPING 9th Place Submitted by Connie Cobern

1 lb. Italian Sausage 1 lb. Boneless Chicken Breast 1 T. Butter 1 C. Sliced Celery 1 C. Chopped Green Pepper 1 C. Chopped Onion 1 T. Minced Garlic 2 C. 5 Cheese Blend 1 (7.5 oz.) box Martha White Yellow Corn Muffin Mix 1 (26.5 oz.) Spaghetti Sauce 1 (14.5 oz.) Sliced Stewed Tomatoes 3 T. Italian Seasoning 1 t. Dried Basil 1 T. Salt 1/2 t. Black Pepper 1 C. Milk 1/2 C. Grated Parmesan Cheese Melt butter in a 10" cast iron skillet. Cut chicken in bite sized pieces. Remove sausage from casing and cut in pieces. Brown sausage and chicken in butter until nearly done on medium/high heat. Add celery, pepper and onion. Cook until vegetables are tender. Add garlic, spaghetti sauce, tomatoes and seasonings. Cook on medium/high until sauce is bubbly. In a small mixing bowl, combine muffin mix, parmesan cheese and milk. Pour on top of sauce in skillet, but do not stir. Place in 400 degree oven for 25 minutes or until Polenta is firm and brown. Sprinkle with cheese and bake 5 more minutes until the cheese is melted. Makes 8 to 10 servings.

MEXICAN SHEPHERD'S PIE 10th Place Submitted by Cindy Cloyd

1 1/2 cups Martha White Self-Rising Cornmeal 1 11-oz. can Mexican style corn (drained) 2/3 cup vegetable oil + 1 tablespoon for preheating cast iron skillet 2 eggs (slightly beaten) Pinch of salt 1 16-oz. carton sour cream (divided) 1 4.5-oz. can chopped green chilies 1 lb. ground chuck 1 medium onion (chopped and divided) 1 16-oz. jar thick and chunky style picante sauce 1 16-oz. can refried beans 2 cups (8 oz.) Grated Mexican Style - Four Cheeses mixture Optional: jalapeno peppers, chopped green onion Add one tablespoon vegetable oil to cast iron Dutch oven, covering interior surface with oil. Place Dutch oven in oven. Turn oven on to 350 degrees. In medium bowl, combine cornmeal, corn, vegetable oil, eggs, salt, 1/2 carton of sour cream and chilies. Blend well. Sprinkle small amount of cornmeal into hot, greased Dutch oven and pour batter over cornmeal. Bake at 350 degrees for 20 minutes. Meanwhile, set aside 1/3 cup chopped onions. Combine ground chuck and remaining onions in cast iron skillet. Cook over medium to medium/high heat until meat is lightly browned, stirring until meat crumbles. Drain well. Add picante sauce to meat mixture. Keep warm. When cornbread has cooked for 20 minutes, remove from oven. Spoon refried beans over top of cornbread, spreading the beans across the cornbread. Spoon meat mixture over beans. Sprinkle reserved chopped onion over meat mixture. Top with grated cheese. Return to oven for 5 to 8 minutes, or until cheese melts. Remove from oven and let stand 5 minutes. Cut into wedges. Top each wedge with jalapeno peppers and green onions. Place a dollop of sour cream to the side of the wedge. Makes 6 servings.