Mexican Cornbread Skillet Pie

My husband LOVES cornbread, I’m not so much a fan.  But I try to be a good wife and fix stuff that he likes every  now and then.  I knew that the Mexican Cornbread Skillet Pie would be right up his alley so I looked forward to making it for him.

He and our friend Morgan both really loved it.  As I said before, I’m not a big fan of cornbread so I was just kind of “eh” over it.  But they both ate several pieces each and absolutely raved over it, so I’ll definitely be making it again as a treat for him!  I think next time I’ll use the spicy taco seasonings packet instead of the seasonings it calls for in the recipe.  It just didn’t have enough kick, I found.  So, you may want to try that as well if you like things on the spicy side.

Mexican Cornbread Skillet Pie
Recipe from:  Sing for your Supper

1 1/2 cup cornmeal
1 tsp salt
2/3 cup oil
1 cup sour cream
3 tsp baking powder
1 can cream-style corn
2 eggs, slightly beaten
1 small can green chilis
2 cloves garlic, minced
1 onion, chopped
1 bell pepper, chopped
2 Roma tomatoes, seeded and chopped
1 lb. lean ground beef
1 tsp cumin
1 tsp chili powder
1 tsp black pepper
1 tsp salt
dash cayenne pepper
1 cup shredded cheddar cheese

Preheat oven to 350.  Mix the first 8 ingredients (cornmeal through green chilis) together in a bowl and set aside.  In a pan, saute’ onions, garlic and peppers.  Add ground beef and cook through.  Drain off the grease and mix in the tomatoes, cumin, chili powder, pepper and salt.  Remove from heat.

Grease a cast iron skillet and sprinkle bottom with dry cornmeal.  Spread half of the batter, then the beef mixture, top with the cheese and then spread the remaining batter over the top of that.  Bake 45-50 minutes, or until the cornbread is cooked through.

Looks like regular cornbread on the outside...

with a meaty surprise inside!

 (excuse the crappy picture, I had issues getting it out of the pan!)


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