White Chicken Chili with Cheddar Hushpuppy Crust and Cornbread contest, article on the Black Information Highway and The Mid-South Tribune ONLINE. Welcome, Travelers!

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Down. Set. Eat. Cornbread!

NASHVILLE, Tenn., Jan. 30, 2013 /PRNewswire/ -- Grab the television remote, your football jersey and some friends. It's time for the big game! Preparing a delicious meal for the party is easy; here are a few recipe ideas that will make you a winner:

White Chicken Chili with Cheddar Hushpuppy Crust: This chili marries the perfect blend of spices and cornbread to create a rich and flavorful meal.
Grilled Chicken Skillet Pizza: What could be better than pizza for the big game? Combine fresh vegetables and grilled chicken on a Martha White ® corn meal crust for a mouth-watering crowd favorite.

Bacon and Gorgonzola Cornbread Sliders: Take a cue from the trendy miniature sandwich to create a slider made on a bacon and Gorgonzola cornbread muffin. These delectable Martha White cornbread muffins are spread with a tangy sauce and filled with little burgers, cheese and grilled onions.

If you like creating your own original main dish cornbread recipes, enter yours in the 17^th Annual Martha White and Lodge® Cast Iron National Cornbread Cook-Off, now through Feb. 28, 2013. The Cook-Off champion will receive a $5,000 cash prize.

For complete details, visit MarthaWhite.com.

White Chicken Chili with Cheddar Hushpuppy Crust

Filling
1 tablespoon Crisco® Pure Olive Oil
1 cup finely chopped onion
2 cloves garlic, minced
1 medium green bell pepper, chopped
1/2 teaspoon cumin
1 tablespoon chili powder
2 tablespoons lime juice
1 (19 oz.) can cannellini beans (white kidney beans)
2 cups chopped cooked chicken
1 (14 oz.) can chicken broth
1 (4.5 oz.) can mild green chiles, drained

Crust
1 large egg
1/2 cup milk
3 tablespoons butter, melted
1 (6 oz.) package Martha White ® Cotton Country® Buttermilk Cornbread Mix
1/4 cup finely chopped onion
1 cup (4 oz.) shredded Cheddar cheese

Sour cream, salsa, chopped cilantro (optional)

HEAT oven to 400 degrees F. Heat oil over medium heat in a 10 1/2-inch cast iron skillet. Add 1 cup onion, garlic, green pepper, cumin and chili powder; saute about 3 to 5 minutes or until vegetables are tender. Add remaining filling ingredients; simmer about 10 minutes.
BEAT egg in medium bowl. Add milk, butter and cornbread mix; mix well. Stir in 1/4 cup onion and cheese. Pour over chicken chili in skillet.
BAKE 25 to 30 minutes or until cornbread is golden brown. Top with sour cream, salsa, and/or cilantro, if desired.

Makes 6 servings

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Refrigerator Cooking

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