Monday, May 18, 2009

Cowboy Skillet

Cowboy Skillet is basically a one pot chili and corn bread combo. The main difference is that the chili is much thicker and the corn bread is baked on top instead of in a separate pan. If you do not have a cast iron skillet, you can make up the "chili" in a large saute or frying pan and then transfer it to a 2 qt. casserole before topping with your cornbread batter.
  • 1 pound ground beef
  • 1 onion, rough chopped
  • 1 red bell peppers, cut into ½" pieces
  • 1 green bell peppers, cut into ½" pieces
  • 1 1/2 cups frozen corn kernels, divided
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 2 tablespoon dry taco seasoning
  • 1 can Red Gold crushed tomatoes (if you're out of tomato sauce)
  • 1/2-3/4 cup shredded cheddar cheese
  • 2 packages corn bread mix (or the dry ingredients from any cornbread recipe that makes a dozen muffins)
  • 2 egg
  • 2/3 cup milk
  • 4 tablespoons butter, melted
  • 1 tablespoon honey
  1. Preheat the oven to 400 degrees.
  2. Crumble the ground beef into a 14" cast-iron skillet over medium-high heat. Cook, stirring frequently, until beef is evenly brown. Drain the grease, and add the peppers and onion. Cook and stir until the onion is translucent. Add 1 cup of the corn, the beans, crushed tomato, and taco seasoning; cook and stir until the sauce begins to bubble.
  3. Spread out in an even layer on the bottom of the skillet or transfer to a 2-qt. casserole. Sprinkle cheese over the top.
  4. Mix the package of cornbread mix (or the dry ingredients from your cornbread recipe) according to the directions using the eggs, milk, butter, honey, and 1/2 cup corn. Spoon over the ground beef mixture, and spread evenly.

  5. Place the whole skillet in the oven, and bake for 18-20 minutes, or until a toothpick inserted into the cornbread layer comes out clean. Cool for a few minutes before serving.

1 comment:

  1. Ooh, I want to try this! I might have to put this on our next week's menu :)