Stephens won the grand prize in Martha White's National Cornbread Cook-off Contest with her Ancho Shrimp on Smoked Gouda Corncakes. The judges were impressed at how she dressed up the corncakes with corn, green onions and smoked Gouda. She then topped the cakes with a single shrimp accented with ancho chile peppers. Her mother and brother also are former National Cornbread Cook-off finalists, and her grandmother won the top award in 2001. Stephens won $5,000 and a 30-inch stainless steel gas range. Not bad for a day in the kitchen.
And after reading the recipes of the top three winners, check out this link www.marthawhite.com for entry information at the beginning of 2009 to enter your own taste sensation.
Ancho Shrimp on Smoked Gouda Corncakes
Corncakes
1 tablespoon butter
1/3 cup sliced green onions
1 cup fresh or frozen corn kernels
1 egg
1 cup buttermilk
3 tablespoons sour cream
1 1/3 cups yellow self-rising corn meal mix
1 1/2 cup shredded smoked Gouda
1/2 cup canola oil
Ancho Shrimp
4 tablespoons butter
2 or 3 large dried ancho peppers* (split in half and seeds removed)
1 tablespoon minced garlic
1 lb. fresh uncooked shrimp, shelled and deveined
Salt and pepper to taste
1 cup canned petite diced tomatoes, undrained
Sliced green onions
Melt 1 tablespoon butter in 10-inch cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions. Wipe out skillet with paper towel. Add 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.
Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.
Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions.
6 servings
*Ancho chile peppers, a dried red heart-shaped pod, have a mild earthy flavor. If unavailable, add 1 teaspoon ground ancho chile pepper (available in the spice section) with the salt and pepper.
Other winners and their recipes:
Zesty Italian Sausage Skillet with Sundried Tomato Cornbread Crust
Second Prize Winner
Teresa Ralston – New Albany, OH
Filling
2 tablespoons olive oil
1 cup chopped onion
1 pound Italian pork sausage
3/4 cup heavy cream
2 (14.5 oz.) cans diced tomatoes with Italian seasoning
2 teaspoons dried sage
1/2 teaspoon crushed red pepper
Crust
1 (6 oz.) pkg. cornbread mix
2/3 cup milk
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup chopped oil packed sun-dried tomatoes, drained
1 1/2 teaspoon Italian seasoning
Toppings
6 cups baby lettuce greens
Balsamic salad dressing, to taste
1/2 cup crumbled Gorgonzola cheese
Fresh ground pepper
Heat oven to 400° F. Heat oil in a 10-inch cast iron skillet on medium high. Add onion; cook until softened. Add sausage; cook breaking up with a fork until done. Drain, if needed. Add cream; simmer 5 minutes. Add tomatoes, sage and red pepper. Simmer on medium about 10 minutes or until sauce thickens.
In a medium bowl, combine cornbread crust ingredients; mix well. Spread over top of sausage mixture in skillet. Bake at 400° F. for 15 to 20 minutes or until cornbread is golden brown.
In a bowl, toss greens and dressing. Cut cornbread crust into 6 wedges. Place each with sausage filling on plate; top with 1/6th of the greens. Sprinkle with Gorgonzola and fresh pepper.
6 servings
Sausage Pepper Cheese Quiche with Cornbread Crust
Third Prize Winner
Earl Bandy, Jr. – Knoxville, Tenn.
Cornbread Crust
2 tablespoons vegetable oil
3/4 cup buttermilk
1/2 teaspoon soda
1 cup plain corn meal
1/2 teaspoon salt
1 egg, beaten
1 (14.5 oz.) can whole kernel corn, drained
1 (4.5 oz.) can diced green chiles, drained
Filling
5 eggs, beaten
1 cup half and half
1/2 teaspoon each salt and pepper
2 teaspoons ground cumin
1 pound hot bulk pork sausage, browned and drained
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 cup sliced mushrooms
4 green onions, sliced
3/4 cup shredded yellow Cheddar cheese
3/4 cup shredded white Cheddar cheese
Toppings: Sour cream, sliced cherry tomatoes, sliced avocado and chopped cilantro
Heat oven to 400°F. Pour oil into 12-inch cast iron skillet; place in oven 7 to 8 minutes or until hot. Add soda to buttermilk; set aside for 5 minutes. In large mixing bowl, combine all cornbread crust ingredients; stir until well blended. Pour into hot skillet. Bake at 400°F for 10 to 12 minutes or until lightly browned.
Reduce oven to 350° F. In large mixing bowl, combine 5 eggs, half and half, salt, pepper and cumin; beat well. Layer sausage, peppers, mushrooms, onions, and cheeses over crust. Pour egg mixture over top. Bake at 350°F for 45 to 50 minutes or until golden brown and set. Cool 5 minutes before serving. Cut into wedges and serve with choice of toppings.
8 servings
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