OVER EASY: Bake your best pie

It’s winter and that means it’s time to heat up the ovens for a couple of the most popular baking competitions — pies and cornbread.

Bakers of all skill levels are invited to enter the 18th annual Pie Council championship from April 27 through April 29, in Orlando in the town of Celebration.

Entry forms will be posted soon at www.piecouncil.org. Those who prefer to appreciate the nuances of pie without all the work won’t want to miss the APC’s Great American Pie Festival sponsored by Crisco, featuring the Never Ending Pie Buffet on April 28 and 29 after the judging.

This huge event draws thousands of bakers, spectators and eager pie tasters each spring. The contest is open to professionals, amateurs and commercial competitors.

Also on the horizon is the 16th annual Cornbread Cook-Off, sponsored by Martha White foods and Lodge Cast Iron, makers of skillets and other cooking items.

The annual contest is set in the foothills of southern Tennessee in South Pittsburg. The challenge is finding the best main dish cornbread recipe in the United States prepared with at least one package of Martha White Cornbread Mix and cooked in Lodge cast-iron cookware.

Last year, the 10 competitors showed their skills by serving original dishes made with delicious cornbread and judges from across the country savored traditional and unique meal creations.

Rules and information are posted on the Martha White website. For information about the National Cornbread Festival and competition, visit www.nationalcornbread.com or contact by mail at National Cornbread Festival, P.O. Box 247, South Pittsburg, TN 37380, or phone at 423-837-1122 for rules.

Only one individual per entry may compete at the Cook-Off on April 28; no teams or groups permitted. All finalists must participate in the National Cornbread Cook-Off in South Pittsburg, Tenn., on April 28 to be eligible to win a prize. The top prize is $5,000 and an assortment of kitchen equipment.

Entries are being accepted through Feb. 29. Ten finalists will be selected to compete. Following is the winning recipe in the 2011 cook-off — a totally sturdy and delicious winter meal.

TENNESSEE ONION SOUP GRATIN

Soup:
* 8 slices bacon, cut crosswise into 1/2-inch pieces
* 3 large onions, halved and thinly sliced
* 1 tablespoon sugar
* 1 pound Swiss chard, stems removed, sliced into 1/2-inch strips
* 1 (15.5 ounce) can white beans, rinsed and drained
* 2 tablespoons cider vinegar
* 1/4 teaspoon crushed red pepper
* 4 cups low-sodium beef stock
* 4 cups water
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

Cornbread topping:
* 1 (6.5 ounce) package Martha White yellow cornbread mix
* 1 large egg, lightly beaten
* 3 tablespoons unsalted butter, melted
* 2/3 cup milk
* 8 ounces Monterey Jack cheese, cut into 1/2-inch cubes

Heat Lodge 5-quart Dutch oven over medium heat. Cook bacon until crisp. Remove with slotted spoon to paper towels to drain. Add onions and sugar to bacon drippings. Cook, stirring frequently, until onions are caramelized, about 20 minutes. Add chard, white beans, bacon, vinegar and red pepper. Add beef stock and water. Bring to a low simmer over high heat. Reduce heat and simmer, uncovered, 20 minutes. Add salt and pepper.

Heat oven to 400 degrees. Mix together cornbread mix and egg, butter and milk, until blended. Fold in cheese cubes. Spoon batter over simmering soup. Place in oven. Bake 15 to 20 minutes or until topping is golden brown.

Serve with metal spoon, breaking through cheese crust and scooping soup and cornbread into deep bowls.

Julianne Munn is the food writer for the Citrus County Chronicle. Email her at jmunn2@tampabay.rr.com.