on Apr 20, 2017, Updated Jan 22, 2024 19 Comments In a little over a week, on April 29th and 30th, South Pittsburg, Tennessee will again be home of the National Cornbread Festival and the Martha White®/ Lodge Cast Iron® National Cornbread Cook-off. If you’ve never been to the Cornbread Festival and are in the area of South Pittsburg that weekend, I can’t recommend it enough. The entire community pitches in to make it one of the most fun festivals I’ve ever been to. The downtown area of South Pittsburg is transformed into a fun and festive event with arts and crafts, homemade jams and jellies and of course, the most delicious foods you can imagine. You’ll definitely want to take a walk down cornbread alley to taste all of the delicious dishes! And if you can make it, do be sure to take a tour at Lodge. It is wonderful to meet so many of the sweet people behind those cast iron skillets that I don’t think I could do without! It makes me appreciate my cast iron even more and I didn’t think that was even remotely possible. It also inspires me to get even more creative with my recipes! Like with these stuffed peppers that I created a few years back in celebration of the cook-off. They are absolutely easy enough for a quick weeknight supper since they are on the table in less than 30 minutes from start to finish. The best part though is that my whole family loves them – even my not-so-sure-about-peppers teenager! I just knew I had to share them with you all again! Here’s my stuffed peppers with cornbread crust recipe. You guys are going to love it! Enjoy!Robyn xo
