Monte Cristo Cornbread Skillet Supper

• 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)

1. 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.
2. Preheat oven to 350-degrees F.
3. Place cornbread cubes in skillet, topping with turkey, ham and shredded cheese.
4. In a medium bowl whisk together the eggs, milk and mayonnaise, 1 tablespon mustard, salt and pepper until blended. Pour over meat and cheese.
5. Bake for 30-35 minutes or until set and light brown.
6. In a saucepan warm jelly to melt and add 1 tablepoon mustard, whisking to blend.
7. Remove skillet from oven.
8. Cut into wedges, sprinkling with confectioners sugar and serve with current jelly/mustard sauce.

cornbread mix, turkey, ham, swiss cheese, eggs, milk, mayonnaise, honey, salt, pepper, currant jelly, sugar

Taken from www.food.com/recipe/monte-cristo-cornbread-skillet-supper-234617 (may not work)