Kentucky Hot Brown Cornbread Skillet Recipe

Name: Kentucky Hot Brown Cornbread Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Generously grease a 10-inch cast-iron skillet; heat in a 425u00b0 oven 5 minutes.
2
Stir together cornbread mix and next 3 ingredients, and spoon evenly into hot skillet.
3
Bake at 425u00b0 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 425u00b0 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.
7
*2 cups quartered grape tomatoes may be substituted.

1182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Kentucky Hot Brown Cornbread Skillet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kentucky Hot Brown Cornbread Skillet

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