Monte Cristo Cornbread Skillet Supper

Monte Cristo Cornbread Skillet Supper
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 30 mins


1 (7-ounce) package cornbread mix
1 1/2cups chopped cooked turkey
1/2cup chopped cooked ham
1 1/2cups shredded Swiss cheese
4 eggs
1cup 2 percent reduced-fat milk
2tablespoons mayonnaise
2tablespoons honey mustard, divided
1teaspoon salt
1/2teaspoon pepper
1/2cup currant jelly
2teaspoons powdered sugar


  1. 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.
  2. 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.
  3. Warm currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend.
  4. Remove skillet from oven. Cut in wedges, sprinkle with confectioners’ sugar and serve with currant jelly and mustard sauce


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 380
  • Fat 14g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 160mg
  • Sodium 820mg
  • Potassium 290mg
  • Carbohydrate 35g
  • Fiber 2g
  • Sugars 20g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 6%
  • Calcium 25%
  • Iron 10%