Cornbread Skillet Dinner

Barbie Cunningham


We love this recipe and you can add more Jalapeno's to taste or add more spice.. the seeds are what makes it hot! One dinner in one skillet! ~ enjoy Barbie

pinch tips: How to Use a Meat Thermometer





20 Min


55 Min


1 lb
lean beef
eggs well beaten
1 c
self rising corn meal mix
1 can(s)
14 3/4 oz cream corn
1 c
1/4 c
vegetable oil
1 large
onion, finely chopped
2 c
finely shredded cheddar cheese
jalapeno peppers, washed, seeded and finely chopped
1/2-1 Tbsp
peanut oil for skillet
cilantro, fresh for garnish(optional)

Directions Step-By-Step

In a large skillet, brown 1 pound lean ground beef over medium heat, stirring constantly. Drain, and set aside.
In a large mixing bowl, beat 2 eggs, using an electric mixer. Stir in 1 cup self-rising cornmeal, a 14 ¾-oz. can of cream-style corn, 1 cup milk, and ¼ cup vegetable oil.
Place ½ to 1 tablespoon peanut oil in a 10 ½-inch cast iron skillet, and heat until very hot, but not smoking. (If you do not have a cast iron skillet, you may use a 10-inch deep dish pie plate, greased with peanut oil, but do not heat the oil.)
Pour half of the cornbread batter into the hot skillet. Top evenly with the browned ground beef, followed by 2 cups shredded Cheddar cheese, 1 chopped onion, and 2 to 4 chopped jalapeno peppers.
Try to get full and even coverage with each layer. Pour as much of the remaining cornbread batter over the top as your skillet will take, leaving at least ½-inch for the cornbread to rise.
Bake at 350 degrees for 45 to 55 minutes. Let stand 5 to 10 minutes before cutting into wedges. Serve a wedge on a nice serving plate with some cilantro for garnish, along with a glass of cold milk.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy