Real Recipes From Real Home Cooks ®

cornbread skillet dinner

(1 rating)
Recipe by
Barbie Cunningham
Headland, AL

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

(1 rating)
yield 3 -6
prep time 20 Min
cook time 55 Min

Ingredients For cornbread skillet dinner

  • 1 lb
    lean beef
  • 2
    eggs well beaten
  • 1 c
    self rising corn meal mix
  • 1 can
    14 3/4 oz cream corn
  • 1 c
  • 1/4 c
    vegetable oil
  • 1 lg
    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)

How To Make cornbread skillet dinner

  • 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.

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