LIVINGSTON, Ala.—Cornbread chefs, get your iron skillets ready and bring your winning recipes to the Sucarnochee Folklife Festival Cornbread Cook-off on Saturday, April 19 in downtown Livingston. 
The fifth annual Cornbread Cook-off features three competing categories: Best Traditional Cornbread, Best Specialty Cornbread and Best Original Main Dish Recipe using Cornbread. All recipes must be prepared with at least one cup of corn meal or one package of cornbread mix, with the entries judged on taste, creativity and appetizing appearance. Entries, which will be judged by a panel of cornbread experts, must be turned in at 9:30 a.m. at the Bored Well adjacent to the Sumter County Courthouse. Registration for each category is $5, with the category winners each receiving $25, the official festival T-shirt and bragging rights. 
     The Sucarnochee Folklife Festival is a day of family fun, with acclaimed musicians, artists and folk craft demonstrators, storytellers, food vendors and more situated around Courthouse Square. In addition to the cook-off, the festival also features the Sucarnochee 5K River Run and a walking ghost tour of Livingston 
     Each year, the cook-off showcases a variety of cornbread recipes that tempt the judges’ palates, including this specialty cornbread winning entry, corn dog muffins. Whether you whip up traditional buttermilk or spicy Mexican cornbread, you can be sure that our judges are ready to dig in. For more information about the Cornbread Cook-Off and other Sucarnochee Folklife Festival activities, please call (205) 652-3752.    

Corn Dog Muffins
2 packs Jiffy Corn Muffin Mix
2 tablespoons brown sugar
2 eggs
1 cup milk
11 ounce can corn, drained
5-8 hotdogs, chopped
Combine cornbread mix and brown sugar. Add eggs and milk. Stir until moistened. Stir in corn and hot dogs. Fill muffin cups ¾ full. Bake at 400 degrees for 14-18 minutes or until golden brown.
Carl Sudduth
Best Specialty Cornbread 2007