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Matthews baker brings the cornbread crown back to Charlotte

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Andria Gaskins of Matthews donned the cast-iron crown as winner of the annual National Cornbread Cookoff in Tennessee.

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  • Roasted Tomato and Bacon Cobbler

    2 1/4 pounds Roma tomatoes, cut into 1/2-inch-thick slices

    2 tablespoons olive oil

    1 teaspoon each kosher salt and sugar

    1/2 teaspoon coarse ground black pepper

    Filling:

    1 tablespoon vegetable oil

    1 medium sweet onion, thinly sliced

    1 cup shredded sharp cheddar

    1 cup shredded Havarti cheese

    1/4 cup shredded Parmesean

    1/2 cup mayonnaise

    1/4 cup chopped sun-dried tomatoes

    1/4 cup sliced fresh basil leaves

    2 tablespoons chopped fresh parsley

    1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes

    Crust:

    1 (6.5-ounce) package cornbread and muffin mix

    4 slices thick-cut bacon, cooked and crumbled

    2 tablespoons chopped sun-dried tomatoes

    2 tablespoons chopped fresh parsley

    2/3 cup milk

    HEAT oven to 450 degrees. Line a large baking pan with foil. Brush with 1 tablespoon oil. Place tomatoes on pan, cut side up, in a single layer. Sprinkle with salt, sugar and pepper. Roasted until caramelized, 25 to 30 minutes. Reduce heat to 425 degrees.

    HEAT 1 tablespoon oil in a cast-iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine cheeses, mayonnaise, sun-dried tomatoes, basil, parsley, salt, pepper and red pepper flakes in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over mixture. Bake 10 minutes.

    STIR together cornbread mix, bacon, sun-dried tomatoes, parsley and milk. Pour evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.

    YIELD: 8 servings.



You know it’s a big occasion when it involves a cast-iron crown. Matthews baker Andria Gaskins took home the prize as the winner of the National Cornbread Cook-Off in Pittsburg, Tenn.

Gaskins was the winner April 26 with her original recipe for Roasted Tomato and Bacon Cobbler. She used the flavors of a traditional tomato pie topped with cornbread flavored with bacon and sun-dried tomato.

Sponsored by Martha White and Lodge Cast Iron, the cornbread contest prizes also include $5,000 and a stainless steel gas range. Gaskins was the grand prize winner out of nine finalists who made it to the contest at the National Cornbread Festival.

Gaskins, a baker and cooking teacher, in a frequent finalist and winner of cooking contests and placed third in the cornbread contest in 2011. Charlotte cooking-contest regular Janice Elder also is a previous winner.

Purvis: 704-358-5236
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