You are here: Home » Recipes » Monte Cristo Cornbread Skillet Supper Monte Cristo Cornbread Skillet Supper Recipe by RelishKitchen Tested Yield 8 servings Prep 15 mins Cook 30 mins Cheesy and rich, this one-dish meal is reminiscent of the classic deli sandwich. Mark Boughton PrintEmail Janice Elder of Charlotte, N.C., walked away with the grand prize for her spin on the classic egg-dipped sandwich at the 2006 Cornbread Festival cook-off sponsored by Martha White. Ingredients 1 (7-ounce) package cornbread mix1 1/2 cups chopped cooked turkey1/2 cup chopped cooked ham1 1/2 cups shredded Swiss cheese4 eggs1 cup 2 percent reduced-fat milk2 tablespoons mayonnaise2 tablespoons honey mustard, divided1 teaspoon salt1/2 teaspoon pepper1/2 cup currant jelly2 teaspoons 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 from skillet; cool and cut into cubes. Wipe out skillet with paper towels; grease generously. Preheat the oven to 350F. Place cornbread cubes in skillet. Top with turkey, ham and shredded cheese. In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over meat and cheese. Bake 30 to 35 minutes or until set and lightly browned. Warm currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend. Remove skillet from oven. Cut in wedges, sprinkle with confectioners’ sugar and serve with currant jelly and mustard sauce Janice Elder of Charlotte, N.C., walked away with the grand prize for this spin on the classic egg-dipped sandwich at the 2006 Cornbread Festival cook-off sponsored by Martha White.