Cornbread Skillet

Apr 30

I am obsessed with cornbread– how about you?!?  I could eat plates and plates of it, so when I think about dinner, how can I not think about cornbread in it?

I found and then adapted this recipe from Buns in My Oven— cornbread + ground beef + cheese = perfection. It was an amazing dinner– the best part is that the ground beef and cheese is sandwiched between cornbread. Yup, it’s fantastic.

Enjoy, and try to only eat one slice 😉


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  • For the filling:
  • 1 lb ground beef
  • 1 onion, chopped
  • 1/2 bag of frozen peppers
  • 1 can diced tomatoes, drained
  • 1 1/2 cup fiesta blend cheddar cheese
  • 1 packet taco seasoning
  • For the cornbread:
  • 1 3/4 cups cornmeal
  • 1 cup flour
  • 2 eggs
  • 2 1/3 cups milk
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 can corn, drained
  • 2-3 rings jalapeno peppers, diced
  • Servings: 6
  • Difficulty: easy


Drizzle olive oil in a large skillet and heat over medium. Saute the onions and peppers for a bit and then brown the ground beef. Drain fat. Stir in tomatoes and taco seasoning. remove from heat and set aside.

Preheat oven to 400 degrees and spray a oven-safe skillet with cooking spray. In a large bowl, combine the dry ingredients. In a separate bowl, crack the eggs and stir in the milk. Pour wet ingredients into the dry ingredients and mix in the corn and japalenos. Mix well and let sit for 10 minutes to soften cornmeal.

Pour half of the cornbread mixture into the bottom of the skillet. Spoon the meat mixture on top and cover with cheese. Spread on the remaining cornbread mixture. Bake for 30-40 minutes -- cornbread should be cooked through.


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