Cornbread Skillet Dinner

Barbie Cunningham

By
@Barbeeznet

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


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Comments:

Serves:

3-6

Prep:

20 Min

Cook:

55 Min

Ingredients

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

Directions Step-By-Step

1
In a large skillet, brown 1 pound lean ground beef over medium heat, stirring constantly. Drain, and set aside.
2
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.
3
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.)
4
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.
5
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.
6
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