is the winner of the 17th annual Martha White/Lodge Cast Iron National ... To serve, spoon posole into bowls. Float a corn cake on top of soup. Top with desired toppings.

They add fluffy, chewy corn kernels to make the classic Mexican dish known as pozole. These corn kernels (white or yellow) have undergone a centuries-old process called nixtamalization.

Lower then heat and let the Posole simmer, partially covered ... to cornmeal mixture and stir until blended. Mix in cheese, corn, red peppers and basil along with sautéed onion.