Monte Cristo Cornbread Skillet Supper - cooking recipe

Ingredients

1 (7 ounce) package cornbread mix
1 1/2 cups turkey, cooked and chopped
1/2 cup ham, cooked and chopped
1 1/2 cups swiss cheese, shredded
4 eggs
1 cup reduced-fat milk
2 tablespoons mayonnaise
2 tablespoons honey mustard, divided
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup currant jelly
2 teaspoons confectioners' sugar (powdered sugar)

Preparation

Prepare cornbread mix according to package directions, excep bake in a 10 1/2 inch cast iron skillet (Cornbread will be thin). Remove from skillet; cool and cut into cubes. Wipe out skillet with paper towels and grease well.
Preheat oven to 350-degrees F.
Place cornbread cubes in skillet, topping with turkey, ham and shredded cheese.
In a medium bowl whisk together the eggs, milk and mayonnaise, 1 tablespon mustard, salt and pepper until blended. Pour over meat and cheese.
Bake for 30-35 minutes or until set and light brown.
In a saucepan warm jelly to melt and add 1 tablepoon mustard, whisking to blend.
Remove skillet from oven.
Cut into wedges, sprinkling with confectioners sugar and serve with current jelly/mustard sauce.