Wednesday, May 25, 2011

Cornbread Skillet Supper

Got this out of one of those homemade office cookbooks where everybody submits their favorite recipes. And of course I adapted it some to fit us. It turned out really well. Everyone loved it and there was none left. I think it would be really easy to create new variations too, with different spices and flavors.

First Set:
2 eggs, slightly beaten
1 c. yellow cornmeal
2 tsp. baking soda
1/2 c. biscuit mix (I used bob's red mill wheat-free baking and biscuit mix)
1 tsp salt
1 can cream-style corn
1 c. buttermilk
1/4 c. vegetable oil

Second Set:
1 lb ground beef
1 large onion, chopped
2 c. cheese
2-4 jalapeno peppers (I only put in one because I wanted my kids to eat this- it wasn't hot at ALL and I could have done more I think)
1 can corn

Combine the first set of ingredients in a bowl; mix and set aside.

Brown the ground beef and onion; drain well and set aside. Pour half of the batter in a cast iron skillet (which I don't have- I used a 9x13 pan and it turned out fine). Layer the meat mixture, cheese, and corn on top. Pour remaining cornbread mix over layered ingredients. Bake at 350 for 45-50 minutes. Let stand for five minutes before cutting.

This called for a cup of sliced green olives, which I left out because my family hates them. However, I love them so I put a bunch of them over my portion- it was fabulous. If you like olives, they really add some nice flavor to this.

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