"texican" cornbread

a recipe by
Tammy Brownlow
Dallas, TX

Great southern comfort food! This is a great all in one meal that has a lot of flavor without being too spicy. But...if you do like a little more spice, change up the peppers and kick up the heat to your liking. This would be a great dish for potlucks, reunions, bbq's or getting together with friends and family.

serves Makes a 12 inch - deep sided iron skillet
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For "texican" cornbread

  • GROUND BEEF LAYER:
  • 1/2 lb
    ground beef
  • 10 oz
    fresh beef chorizo
  • 1/2 lg
    onion, diced
  • 14 1/2 oz
    diced tomatoes and green chiles or jalapenos, drained
  • 1/2 tsp
    salt
  • 1/2 tsp
    ground cumin
  • 1 c
    pinto beans, cooked
  • CORNBREAD LAYER:
  • 1 c
    cornmeal
  • 1 1/2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/3 c
    sugar
  • 1 tsp
    salt
  • 3/4 c
    melted margarine or butter
  • 2
    eggs, slightly beaten
  • 8 oz
    shredded pepper jack cheese
  • 1/2 c
    frozen corn, thawed
  • 1/2 c
    green chiles, or bell pepper, diced
  • 1 1/2 c
    milk

How To Make "texican" cornbread

  • 1
    In a medium skillet on medium heat add ground beef and chorizo.
  • 2
    Cook until broken down. Add onion. Cook until onion is translucent.
  • 3
    Drain tomatoes and chiles. Add to beef mixture. Add salt and cumin. Continue to cook 5 more minutes. Stir in beans and set aside.
  • 4
    Preheat oven to 350 degrees. Brush skillet with oil.
  • 5
    In a mixing bowl. Combine all dry ingredients for cornbread - cornmeal, flour, baking powder, salt, and sugar.
  • 6
    Add cheese, chiles, and corn. Stir to combine.
  • 7
    Add milk, egg, and butter. Stir until well combined.
  • 8
    In your oiled skillet pour half of the cornbread mixture.
  • 9
    Top with beef mixture.
  • 10
    Spread remaining cornbread mixture over the top, and spread to cover beef mixture.
  • 11
    Bake for 1 hour or until top is golden. Remove from oven and allow to set for 5 minutes. Enjoy!
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