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Monte Cristo Cornbread Skillet Supper Recipe


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     Monte Cristo Cornbread Skillet Supper

Category   Entrees - Maindishes
Sub Category   None
Servings   8

1 (7 oz) pkg Cornbread Mix
1-1/2 C chopped cooked Turkey
1/2 C chopped cooked Ham
1-1/2 C shredded Swiss Cheese
4 Eggs
1 C (2 percent) reduced-fat Milk
2 Tbsp Mayonnaise
2 Tbsp Honey Mustard, div
1 tsp Salt
1/2 tsp Pepper
1/2 C Currant Jelly
2 tsp Confectionersí Sugar

Prepare cornbread mix according to pkg 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 350. Place cornbread cubes in skillet. Top with turkey, ham and shredded cheese. In medium bowl, whisk together eggs, milk, mayonnaise, 1 Tbsp 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 Tbsp honey mustard; whisk to blend. Remove skillet from oven. Cut in wedges, sprinkle with confectionersí sugar and serve with currant jelly and mustard sauce.

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