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Ψωμί Καλαμποκιού

Monte Cristo Cornbread Skillet Supper

Degree of difficulty


Preparation time

20 minutes

Cooking Time

35 minutes




  • 1 16 ounce package Martha White Cotton Pickin' or Buttermilk Cornbread Mix
  • 1 ½ cups chopped cooked turkey
  • ½ cup chopped, cooked ham
  • 1 ½ cups shredded Swiss cheese
  • 4 eggs
  • 1 cup milk
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey mustard, divided
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ½ cup currant jelly
  • Powdered sugar


  1. Using a 10.25 Inch Skillet, prepare the cornbread mix according to the package directions. The cornbread will be thin.
  2. Remove the cornbread from the skillet; cool and cut into cubes. Wipe out the skillet with paper towels; grease generously.
  3. Preheat the oven to 350 degrees Fahrenheit. Place the cornbread cubes in skillet. Top with turkey, ham, shredded cheese.
  4. In a medium bowl, whisk together the eggs, milk, mayonnaise, salt, pepper and 1 tablespoon honey mustard until well blended. Pour evenly over the ingredients in the skillet. Bake at 350 degrees Fahrenheit for 30-35 minutes or until set and lightly browned.
  5. Meanwhile, warm the currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend.
  6. Remove the skillet from the oven. Cut in wedges, sprinkle with confectioner's sugar and serve with currant jelly and mustard sauce.
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