Photo courtesy of Martha White
33 Mountain Living September 2009
Local Woman Puts Her Twist on a Southern Staple
K
BY JARED FELKINS Times-Journal Managing Editor
im Brown’s journey from her kitchen to the 13th annual National Cornbread Festival was an interesting ride. Always in the kitchen, Brown said she started cooking when she was about 6 years old. “My mother and father got divorced,” Brown said. “I took up cooking to help out my mother and since that time, I have always loved to cook.” Brown entered her first national cooking competition Feb. 22 and was chosen as a finalist, much to her surprise. “I saw on the news about the contest and the Martha White representative said what they looking for,” Brown said. “The requirements were that we had to use one package of Martha White Cornbread Mix, it had to be cooked in a Lodge Cast-Iron product, and it had to serve as a main dish.” Brown, who lives in Henagar, entered the 13th annual National Cornbread Festival with her recipe “Oh My Mexican Pie.” “I had never cooked the dish before,” Brown said. “I actually came up with it the night that I submitted it. I was trying to think what I could put in it. I brought some that I had made to
Oh My Mexican Pie
Base 2lbs ground chuck 1 medium onion diced 1 package taco seasoning 1 can shoe peg corn drained 1 16 oz. salsa 1 8oz cream cheese, in 1-inch pieces cheddar cheese to garnish sour cream to garnish
Topping 1 package Martha White Mexican corn bread mix 1 tablespoon minced jalapenos 1/2 can cream corn 1 cup finely shredded cheddar cheese 1 egg 1/3 cup milk
Directions Preheat oven to 400 degrees. Heat 10-inch Lodge cast iron skillet over medium heat. Add ground chuck and diced onion; cook until meat is done and onions are translucent. Drain over low heat. Pour chuck mixture back into skillet. Add the taco seasoning, and mix well. Add salsa and shoe peg corn. Combine. Add cream cheese, and stir until melted and distributed evenly. Beat egg in large bowl. Add cornbread mix, cream corn, jalapenos, milk and cheese. Stir well. Pour over ground chuck mixture. Bake 10-15 or until golden brown. Cut into wedges. Top with sour cream and cheese to garnish.