MY FIRST BLOG!
I think it is very appropriate that my inaugural blog should be the recipe that started it all. Back in 2007, I stumbled across a call for original recipe submissions for the National Cornbread Festival Cook-Off, in South Pittsburg, Tennessee. The recipe had to include a Martha White cornbread mix and had to be prepared in a Lodge cast iron skillet. I had neither at home, so with the deadline looming just a few days away, I set out to find both. I told myself that I would go to ONE store, and if they did not have the items I needed, it was not meant to be. Instead, I found the Martha White cornbread mix and not only a Lodge cast iron skillet, but one that was on sale! It was TOTALLY meant to be!
Over the course of the next couple of days, I experimented with 4 recipes and submitted them to the contest. A month or so later, I came home from a tumultuous day of rehearsals, only to find a most friendly, bubbly, southern accented female voice on my answering machine, notifying me that I was one of the 10 finalists! I nearly cried with joy and disbelief.
A month or so later, my parents, aunt, cousin and entire brother’s family (who met us there from Crossville, TN) and I packed up shrimp, garlic, spinach, Martha White cornbread mix, a Lodge skillet and any other thing I needed, and headed down to Tennessee to win myself $5,000 and a new stove. Upon our arrival at the Cornbread Festival, my heart was filled with excitement. From the moment the announcer said, “Ladies, start your ovens!”, I trembled with glee as I prepared my dish.
Well, long story short, I didn’t win the $5,000 or the stove, but I was given the best gift of all–the passion and thrill that only the world of cooking and experimenting and recipe inventing can bring. I was hooked.
Oh, and the not-so award winning recipe? Garlicky Shrimp and Spinach Cornbread.
Garlicky Shrimp and Spinach Cornbread
National Cornbread Festival ‘07
Author: Sherry K
Recipe type: Main Dish
- 8 ounces cream cheese, softened
- ½ cup heavy cream
- 3 eggs
- 1½ teaspoons Old Bay seasoning
- ½ teaspoon lemon pepper
- 1 tablespoon chopped fresh chives
- 2 cloves garlic, minced
- 1 cup shredded swiss cheese
- 1 (10 ounce) pkg. frozen spinach, thawed and squeezed dry (or 3 cups chopped fresh spinach)
- 1 pound raw shrimp, peeled, deveined, coarsely chopped and patted dry
- Preheat oven to 375˚ F. In medium bowl, mix cream cheese with cream with electric mixer. Add eggs, Old Bay, lemon pepper, chives and garlic. Stir in swiss cheese, spinach and shrimp.
- In another medium bowl, mix crust ingredients thoroughly. Spread into greased 10-1/2 inch Lodge® cast iron skillet. Spoon filling over crust, leaving a ½ inch space from the edge. Bake at 375˚for 55-60 minutes, or until crust is golden brown and middle is set. Remove from oven and cool 5 to 10 minutes. Cut into wedges and serve.
See How-to Video Here:
Linked to some of these fabulous parties.