Mediterranean Cornbread Caprese _lowres

Photo provided by Martha White -- Judy Armstrong, of Prairieville, takes second place in the 2014 Martha White/Lodge Cast Iron National Cornbread Cook-Off with her Mediterranean Cornbread Caprese dish.

Mediterranean Cornbread Caprese

Serves 6. Recipe is by Judy Armstrong, of Prairieville, who took second place in the 2014 Martha White/Lodge Cast Iron National Cornbread Cook-Off.

Cornbread:

1 tbl. olive oil

4 ozs. diced pancetta

1 shallot, minced

2 cloves garlic, minced

1 roasted red bell pepper, chopped

1 (6.5-oz.) pkg. Martha White Yellow Cornbread & Muffin Mix

1 tbl. chopped fresh basil

1/4 cup shredded Parmesan cheese

2?3 cup milk

No-stick cooking spray

Toppings:

1 large tomato, cut in 6 thin slices

1/2 tsp. salt

6 thin slices fresh mozzarella

4 ozs. diced pancetta

2 tbls. chopped fresh basil

1/4 cup shredded Parmesan cheese

2 cups prepared marinara sauce, warmed

Basil sprigs for garnish

1. For cornbread: Heat oven to 375°F. Heat olive oil in 10-inch cast-iron skillet over medium-high heat. Add pancetta, shallot, garlic and red bell pepper. Cook 5 minutes. Whisk together cornbread mix, basil, Parmesan and milk in medium bowl until combined. Stir in pancetta mixture. Wipe out the skillet with paper towel. Spray with cooking spray. Pour cornbread mixture into skillet. Bake 10 minutes.

2. For toppings: Arrange tomato slices in single layer on paper towels. Sprinkle with salt. Remove corn bread from oven. Top with the sliced mozzarella. Place a tomato slice over each slice of mozzarella. Sprinkle with pancetta. Bake 15 minutes or until the edges are golden brown. Sprinkle with basil and Parmesan. Serve with the prepared marinara and with a basil sprig.