Utah woman wins top prize for cornbread

Southerners take their cornbread very seriously.

But coming from Utah's own Dixie might have given Erin Renouf Mylroie a leg up at the 2010 National Cornbread Cook-Off, held in South Pittsburg, Tenn.

Her Crunchtastic Chicken Chipotle Cornbread helped her capture second place at the event. Lori Stephens of Hendersonville, Tenn., was crowned with a coveted cast-iron-skillet crown as the grand prize winner for her Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo recipe.

The National Cornbread Cook-Off is held the last weekend of April, in conjunction with the National Cornbread Festival, and it is sponsored by Martha White baking mixes and Lodge Cast Iron.

Mylroie, from Santa Clara, won $1,500 for her trouble. She kicked up the cornbread's flavor by adding green salsa, chipotle chili powder, green chiles and pepper jack cheese before topping with cheese and corn chips.

For a cooling contrast, the spicy cornbread is topped off with a crisp avocado and cabbage slaw, chopped tomatoes and corn chips. Mylroie was also a finalist in 2009, and she said if she manages to come back next year, she wants to bring the whole family along for a Civil War history trip.

For those who want to try the recipe, you're in luck. In February, Martha White baking mixes expanded into the Salt Lake City market. Check your local grocery store for availability, or you can experiment with another similar-size brand of cornbread mix. All winning recipes will eventually be posted on www.marthawhite.com.

Crunchtastic Chicken Chipotle Cornbread

Cornbread:

Non-stick cooking spray

1 (6.5 ounce) package Martha White Yellow Cornbread and Muffin Mix

1 large egg, beaten

3/4 cup green (tomatillo) salsa

1 1/2 cups shredded cooked chicken

1/4 teaspoon chipotle chili powder

1/2 cup chopped green onions

1 4-ounce can diced green chilies

1 1/2 cups shredded pepper jack cheese

1/2 cup coarsely crushed small corn chips

Slaw:

1/2 cup sour cream

1 avocado, mashed