Thursday, August 23, 2012

Cornbread Skillet Casserole

Last week we made cornbread skillet casserole. I have been making variations of this dish since I was in high school. It is basically Mexican cornbread with hamburger meat. Start by browning some ground meat.
While the meat is cooking, coat the bottom of a large (10-12") cast iron skillet with oil and put it in a cold oven and heat to 375 degrees Fahrenheit.

Mix up the cornbread mixture and allow it to stand for as long as possible to rise.
Grate some cheese, and you're ready to assemble.
Carefully remove the skillet from the oven and place it on a heat-proof surface. Pour half of the cornbread mixture into the skillet, and top with meat, cheese, and jalapeno peppers. Pour the rest of the cornbread mixture over the top and smooth with a spatula.

Place the skillet back in the oven and bake for 35-40 minutes until the center is set and the top is golden brown. Cut into wedges and serve with guacamole, sour cream, hot sauce, salsa, or other desired toppings.

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