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Wednesday, November 7, 2012
And the Winner is BACON and GORGONZOLA CORNBREAD SLIDERS with CHIPOLTE MAYO . .
Lori Stephens of Hendersonville, TN was the grand prize winner of the 2010 National Cornbread Cook-Off with her Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo recipe. The National Cornbread Cook-Off is held in April of each year in conjunction with the National Cornbread Festival in South Pittsburg, Tenn., and is sponsored by Martha White and Lodge Cast Iron.
Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo
1/2 cup mayonnaise 1 chipotle pepper in adobo sauce, chopped with 1 teaspoon of adobo sauce
1. Heat oven to 400F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
2. Melt butter in a 12-inch cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
3. Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
4. Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.