Kentucky Hot Brown Cornbread Skillet

Southern Living
Try a new twist on the classic Kentucky Hot Brown sandwich recipe by serving it hot from the skillet with a slice of tomato.
Makes 4 servings


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1 (6-oz.) package MARTHA WHITE Cotton Country or Buttermilk Cornbread Mix
1/2 cup canned French fried onions
1/2 cup milk
1 large egg, lightly beaten
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon MCCORMICK Gourmet Collection Ground (Cayenne) Red Pepper
1/4 teaspoon freshly ground MCCORMICK Gourmet Collection Black Peppercorns
1 1/2 cups freshly grated Parmesan cheese, divided
2 cups chopped cooked turkey
1 cup OSCAR MAYER Real Bacon Pieces, divided
1 large tomato, sliced*
Chopped fresh parsley (optional)
Freshly grated Parmesan cheese (optional)


Prep: 15 Minutes
Bake: 27 Minutes
Cook: 10 Minutes

1. Generously grease a 10-inch cast-iron skillet; heat in a 425° oven 5 minutes.

2. Stir together cornbread mix and next 3 ingredients, and spoon evenly into hot skillet.

3. Bake at 425° for 8 to 10 minutes or just until light golden brown and set.

4. Melt butter in a medium saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk, and cook, whisking constantly, 3 to 5 minutes or until mixture is smooth and thickened. Stir in Worcestershire sauce, next 3 ingredients, and 1/2 cup grated Parmesan cheese until blended. Remove from heat, and keep warm.

5. Spoon turkey evenly over cooked cornbread mixture in skillet, and top with warm Parmesan sauce. Sprinkle with remaining 1 cup Parmesan cheese and 1/2 cup bacon pieces.

6. Bake at 425° for 8 to 12 minutes or until bubbly and lightly browned. Top with tomato slices and remaining 1/2 cup bacon pieces. Sprinkle with parsley and Parmesan cheese, if desired. Serve immediately.

*2 cups quartered grape tomatoes may be substituted.

Created date

December 2006