A recipe for a hearty, traditional Mexican soup with crisp corn cakes took grand-prize honors at the recent 2013 Martha White/Lodge Cast Iron National Cornbread Cook-off in South Pittsburg, Tenn.
Lorie Roach, of Buckatunna, Miss., received the cast-iron skillet crown plus $5,000 cash and a 30-inch stainless steel gas range for her original main dish recipe, Roasted Poblano Chicken Posole With Floating Corn Cake Islands, a news release said.
The National Cornbread Cook-Off was held in conjunction with the National Cornbread Festival. Ten finalists re-created their original, main dish cornbread recipes made with Martha White Cornbread Mix in Lodge Cast Iron cookware for the chance to win cash prizes.
A panel of experts, including food writers and television personalities, took on the task of selecting three winners after tasting all of the dishes.
The second-place finisher, Crystal Schlueter, of Northglenn, Colo., took home a $1,500 cash prize for her Harvest Apple Cornbread Panzanella, which is a sweet and savory take on Italian bread salad with a Southern touch.
The third-place prize of $1,000 went to Kim Brown, of Henegar, Ala., for her Poppin’ Chicken Pones, an updated version of the classic stuffed pepper.
The 18th annual National Cornbread Cook-Off will be April 26 in conjunction with the National Cornbread Festival in South Pittsburg.
Official rules and entry requirements for the 2014 competition will be available after the first of the year at http://www.
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