Kent-Area Woman Wins National Recipe Contest

Jennifer Coduto's "Chicken Enchilada Cornbread Dumpling Soup" wins Dei Fratelli contest

Cooking may just be a hobby for Jennifer Coduto, but she's practically a pro.

The Kent-area resident recently earned top prize in a national cooking contest sponsored by Dei Fratelli, a national distributor of tomato products.

Coduto's "Chicken Enchilada Cornbread Dumpling Soup" recipe earned her the top spot in Dei Fratelli's 5th Annual Ripened Recipe contest.

"Creating recipes is a creative outlet for me," Coduto said.

Her cooking concoctions have been named winners in other national contests, and her ingredients have graced the pages of magazines including Better Homes and Gardens, Country Woman, Cooking Light and Taste and Home.

Sue Reninger, a spokesperson for Dei Fratelli, said close to 200 submissions were entered in this year's contest.

"Jennifer's recipe was selected for it's creativity, originality and, of course, flavor," she said. "Our panel of judges, which included two of our company chefs, were wow'ed by the flavor. It's a must have, and for sure a five-star choice."

Find Coduto's recipe at the bottom of this article.

The Brimfield Township mom said it's an easy dish to cook that can be made all in one pot — and there's no secret ingredient.

"It's a little bit different," Coduto said.

What's unusual is the use of cornbread as dumplings. And it's easy to eat with a spoon and a bowl.

Recipe for Chicken Enchilada Cornbread Dumpling Soup
by Jennifer Coduto

3 tbsp canola oil
1 lb boneless, skinless chicken breast, cut into small pieces
1/2 cup diced onion
1 clove garlic, minced
1 chopped red bell pepper
2/3 cup chopped fresh cilantro
1/2 cup finely chopped green chiles
28 oz can enchilada sauce (about 3 cups)
2 14 oz cans chicken broth
2 cups chopped tomatoes

2 8.5 oz boxes corn bread mix
2 eggs
1/2 cup milk

1 cup shredded Monterey Jack cheese
1 cup sour cream

Heat oil in large skillet. Add chicken breast. Cook over medium heat, stirring occasionally, for 5 minutes. Add onion, garlic, pepper, cilantro. Saute for 5 more minutes. Pour into large stockpot. Add chilies, enchilada sauce, broth and tomatoes. Cover and simmer over low heat for 15 minutes.

In a bowl, combine corn bread mix, eggs and milk. Spoon onto top of soup mixture. Cover and simmer on low for 25-30 minutes, or until pick inserted in dough comes out clean.

Garnish with cheese and sour cream


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