Oxmoor House
Serves 8

Sandi Klingler of Auburn, Alabama, took home the grand prize at the National Cornbread Cook-off in 2005 for this Thanksgiving-themed meal in a skillet.

How to Make It

Step 1

Preheat the oven to 400°.

Step 2

Make the filling: Melt the butter in a 10 1/2-inch cast iron skillet over medium heat; gradually add the flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add the broth and half-and-half; cook, whisking constantly, until the mixture thickens. Stir in the pepper. Stir in the chicken, mushrooms, cranberries, and cheese. Cook, stirring occasionally, until hot, about 3 minutes. Reduce the heat to low while preparing the topping.

Step 3

Make the topping: Combine the sweet potatoes, sugar, egg, and milk in a medium bowl; stir until blended. Add the cornbread mix; stir until blended. Carefully spread the topping over the chicken mixture to cover as a crust.

Step 4

Bake until the cornbread is golden and the chicken mixture is bubbly, 25 to 30 minutes. Remove from the oven and let stand 5 minutes. Garnish with rosemary sprigs, if desired.

The Lodge Cast Iron Cookbook

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