NASHVILLE, Tenn., Jan. 9, 2014 /PRNewswire/ -- It's time once again to up the ante on your creative cooking skills in the kitchen. Martha White and Lodge® Cast Iron are searching the nation for the best original main dish cornbread recipes in the 18(th) Annual National Cornbread Cook-Off.

(Photo: http://photos.prnewswire.com/prnh/20140109/CL43222 )

Now through February 28, 2014, enter your original main dish recipe prepared with one package of Martha White Cornbread Mix using Lodge® Cast Iron cookware. Along with the coveted cast iron crown, the Cook-Off champion will receive a $5,000 cash prize.

"Every year I look forward to warming up my cast iron skillet to try some of the fascinating recipes we've received," said Martha White baking expert, Linda Carman. "Cooks across the country continue to impress me with their creative twists on classic recipes, like Tennessee Onion Soup Gratin."

Visit www.marthawhite.com for official rules.

Tennessee Onion Soup Gratin

Soup
 8 slices bacon, cut crosswise into 1/2-inch pieces
3 large onions, halved and thinly sliced
1 tablespoon sugar
1 pound Swiss chard, stems removed, sliced into 1/2-inch strips
1 (15.5 oz.) can white beans, rinsed and drained
2 tablespoons cider vinegar
1/4 teaspoon crushed red pepper
4 cups low-sodium beef stock
4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper

Cornbread Topping
 1 (6.5 oz.) package Martha White® Yellow Cornbread Mix
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted
2/3 cup milk
8 ounces Monterey Jack cheese, cut into 1/2-inch cubes



    1. HEAT Lodge® 5-quart Dutch oven over medium heat. Cook bacon until crisp.
       Remove with slotted spoon to paper towels to drain. Add onions and sugar
       to bacon drippings. Cook, stirring frequently, until onions are
       caramelized, about 20 minutes. Add chard, white beans, bacon, vinegar and
       red pepper. Add beef stock and water. Bring to a low simmer over high
       heat. Reduce heat and simmer, uncovered, 20 minutes. Add salt and pepper.
    2. HEAT oven to 400°F. Mix together cornbread mix, egg, butter and milk
       until blended. Fold in cheese cubes. Spoon over simmering soup. Bake 15
       to 20 minutes or until golden brown. Serve with metal spoon, breaking
       through cheese crust and scooping soup and cornbread into deep bowls.

Makes 8 servings

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CONTACT: Courtney Eller, 615-780-3336, courtney.eller@dvl.com

SOURCE Martha White