This weekend’s 14th Annual National Cornbread Festival features an action-packed lineup, highlighted by the National Cornbread Cook-Off.
This year’s cook-off lineup:
- Lori Stephens of Henderson, Tenn., who won the National Cornbread Cook-off in 2008, will be cooking Bacon and Gorgonzola Cornbread Sliders with Chipolte Mayo.
- Larry Elder of Charlotte, N.C., will be making Ranch-Style Texas Two-Step Chicken Skillet with Jacked-up Cornbread Topping.
- Felice Bogus of Raleigh, N.C., will offer up Carolina Shrimp and Grits Cornbread.
- Sandi Sheppard of Norman, Okla., will cook Cheesy Succulent Tomator Pie on a Tomato-Rosemary Cornbread Crust.
- Beth Royals of Richmond, Va., will be making Sun-dried Tomato and Basil Confetti Cornbread with a warm Artichoke-Shrimp Ragout.
- Bill Naids of Germantown, Tenn., will offer up Pimento Cheese Andouille Cornbread Wedges with Roasted Red Pepper Sauce
- Elizabeth “Liz” Bennett of Mill Creek, Wash., will be cooking Sloppy Joe Pie with Pimento Cheese Topping.
- Karen Shankles of Knoxville, a winner of the contest in 1998 and top three performer in 1997 and 2002, will prepare Calico Chili with Cornbread and Chipotle Ranch Drizzle.
- Judy Armstrong from Praireville, La., who earned third place honors in 2007, will prepare Pulled Pork and Pepper Cornbread topped with a warm Artichoke-Shrimp Ragout
- Erin Renouf Mylroie from Santa Clara, Utah, a finalist in 2009, will be cooking Crunchtastic Chicken Chipolte Cornbread.
“We’re very impressed with the amazing recipes people have submitted this year,” Linda Carman, the baking expert for Martha White Foods, said in a news release. “Every year the recipes become more diverse and appealing. They aren’t just Southern recipes, they represent American food at its best.”
The first heat of the cook-off begins at 1:30 on 2nd Street’s competition stage, and the winner will be announced at 4:30 pm at Citizens Park. The National Cornbread Cook-off is co-sponsored by Martha White Foods, Lodge Cast Iron and Five Star Range.
IF YOU GO: From Atlanta, take Interstate 75 north to Chattanooga, Tenn. Then, take Interstate 24 to Exit 152, and continue on Highway 72 west for approximately 1.5 miles; bear right and follow the sign into downtown South Pittsburg.
