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Rhonda Vincent Shares Award-Winning Cornbread Recipe

Photo courtesy of the Judy Nelon Group

Rhonda Vincent is a seven-time IBMA Female Vocalist of the Year in addition to countless other awards, the latest of which has nothing to do with her music: she’s the Celebrity Cornbread Cookoff winner! Earlier this week, the bluegrass icon celebrated her tenth year as both a performer and participant in the National Cornbread Festival in South Pittsburg, Tenn. Her ‘Rhonda’s Ragin’ Cornbread‘ took home a blue ribbon this year, and the musician was proud to share her win with a worthy cause.

“It’s always an honor to represent Martha White (baking products) and especially exciting to win the celebrity cook-off at the National Cornbread Festival,” Rhonda tells The Boot. “The proceeds go to the Marion County Children’s Fund, which assists foster and underprivileged children in Marion County, Tenn., so it’s always very special to participate in this event!”

This year’s cook-off and auction raised more than $4,500 for the Marion County Children’s Fund. A family in nearby Rutherford County also benefited from the event, as Rhonda won a television in the auction and donated it to a family that recently lost their Murfreesboro home to a fire.

The bluegrass beauty, pictured above with Martha White’s Linda Carmen, will release her first-ever all-gospel project on July 10. The CD/DVD set, Sunday Mornin’ Singin’ will feature performances filmed live at the church Rhonda attended as a child, Greentop Methodist Church in Greentop, Mo. Get more information on her music, tour dates and more here.

Rhonda’s Ragin’ Cornbread Recipe

Ingredients:
Crisco® Original No-Stick Cooking Spray
1 large egg
1/4 cup Crisco® Pure Vegetable Oil
1 1/3 cups milk
2 cups Martha White® Self-Rising White Corn Meal Mix
1 (4.5 oz.) can chopped green chiles
2 cups (8 oz.) shredded sharp Cheddar cheese
1/2 pound hot bulk pork sausage, browned and drained
2 to 4 tablespoons chopped pickled jalapeno peppers
1/4 teaspoon hot pepper sauce

Preparation Directions
1. HEAT oven to 450°F. Spray a 10-1/2-inch cast iron skillet with no-stick cooking spray; place in oven to heat.
2. BEAT egg in large bowl; add oil, milk and corn meal mix; blend well. Stir in remaining ingredients; mix well. Pour into hot skillet.
3. BAKE 20 to 25 minutes or until golden brown. Turn out onto serving plate; cut into wedges and serve.

Prep Time: 15 min
Cooking Time: 22 min
Serving size: 10 servings

Watch Rhonda Vincent’s ‘Taken’ Video %VIRTUAL-globalVideoEmbed-{“videoIds”:”517720685″,”width”:”476″,”height”:”357″}%

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