Cornbread Skillet Bake

This was so so so delicious, I'm for sure adding it to the rotation...

 Brown meat, onion and red pepper

 mix up jiffy and add mexi corn and green chiles to it...

 put 1/2 the jiffy on bottom, layer with cheese

 then meat mixture

 cheese on top

 then rest of jiffy mix and cheese on top of that, bake in oven... yum

Mexican Cornbread Skillet

Recipe from Bunsinmyoven.com

For the filling:

• 1 lb ground beef
• 1 small onion, chopped (optional)
• 1 red bell pepper, chopped
• 2 small tomatoes, chopped (1/2 cup of salsa would be great if you prefer)
• 1/2 cup shredded cheddar cheese
• 1 cup monterey jack cheese
• 1 packet taco seasoning (or your own recipe for seasoning mix)
• drizzle of olive oil

Drizzle some olive oil in a large skillet and heat it over medium heat. Saute the onions and bell peppers for a few minutes and then add the ground beef, breaking it up into small pieces just as you would for tacos. Cook until no longer pink and then drain. Stir in the tomatoes and taco seasoning. Remove from the heat and get to work on the cornbread.

For the cornbread: ( I used jiffy and added mexi corn & green chilies to it)

• 1 3/4 cups cornmeal
• 1 cup all-purpose flour
• 2 eggs
• 2 1/3 cups milk (buttermilk, if you have it!)
• 1/2 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2/3 cup corn (frozen or canned work, fresh is best!)
• 1 small can green chiles
• butter, for greasing the skillet

Preheat the oven to 400 degrees and grease a cast iron skillet with butter. 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 green chiles. Mix well and let sit for 10 minutes to soften the cornmeal.

Pour half of the cornbread mixture into the bottom of your greased skillet. Spoon the meat mixture on top and cover with both cheeses. Spread on the remaining cornbread mixture. Bake for 30-40 minutes or until the cornbread is golden brown and cooked through.