Monte Crisco Skillet

Patty Ward


Found this recipe on a Southern blog. Since I have every size cast iron skillet and several cast iron oven pots, I am always looking for ways to use them.
This just sounds so good! Gonna make it when our company from Colorado visits in June.
Picture taken from site and is not mine.
If you wanna use those old cast iron skillets you bought at a garage sale or if lucky, you inherited, this might be a good one to try! Tell me if you like it.


★★★★★ 1 vote

6 / oven @ 350 D/F
25 Min
30 Min


  • 1 box
    martha white or jiffy cornbread mix
  • ·
    crisco original no-stick cooking spray-tiny amount
  • 1 1/2 c
    chopped, cooked,or deli turkey
  • 1/2 c
    chopped cooked, or deli ham
  • 1 1/2 c
    shredded swiss cheese
  • 4 large
  • 1 c
  • 2 Tbsp
    good mayonnaise
  • 2 Tbsp
    honey mustard, divided
  • 1 1/2 tsp
  • 1/2 tsp
    freshly ground black pepper or to your taste
  • 1/2 c
    smuckers currant jelly
  • ·
    powdered sugar

How to Make Monte Crisco Skillet


  1. Prepare cornbread mix according to package directions, except bake in a 10 1/2 inch cast iron skillet (cornbread will be thin). Remove cornbread from skillet; cool and cut into cubes. Wipe out skillet with paper towels, lightly spray with no-stick cooking spray.
  2. Heat oven to 350 d/f. Place cornbread cubes in skillet. Top with turkey, ham and cheese. In medium bowl, whisk together eggs, milk, mayo, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake 30-35 minutes or until set and lightly browned.
  3. Melt currant jelly by warming slightly. Add 1 tablespoon honey mustard; whisk to blend. Remove skillet from oven. Cut into wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.

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