- Chickens in the Road Classic - https://chickensintheroad.com/classic -

Cornbread Supper Skillet

Posted By Suzanne McMinn On April 17, 2010 @ 1:03 am In Cornbread,Main Dishes,The Farmhouse Table | 24 Comments

This cornbread supper skillet is so easy and so fast, you’ll think you’re making Homemade Hamburger Helper. Only different. With cornbread! And it’s delicious. You can use this as a go-to dish for a quick dinner when you have no time at all, or bake it when you have lots of time and spend your spare time lounging on the couch! No one will know the difference because it’s that good.

Please, please, please make your cornbread homemade. I’ve included my recipe here. If you must, must, must you can substitute one of those awful cornbread mixes. But you will be sorry! (If I can convince you of one thing, please let me convince you to never use a cornbread mix. Cornbread is so quick and simple, and so wonderful.)

How to make Cornbread Supper Skillet:

1 pound ground beef
1/4 cup onions, chopped
1/2 cup peppers (hot or sweet), chopped
1 tablespoon cornstarch
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon salt
16 ounces canned tomatoes
1 cup cheese (any), shredded (optional)
1 recipe cornbread (below)

Brown ground beef in a skillet.

Strain the grease, leaving enough in the skillet to coat the skillet for baking. Combine all the ingredients in a bowl (except for the cornbread, of course).

You can add just about anything to the meat mixture. When fresh veggies are in season, add a 1/2 to 3/4 cup fresh corn, chopped zucchini, etc, whatever floats your boat.

My iron skillet is a 9-inch and this works perfectly for the recipe as listed above and can also take about 1/2 to 3/4 more of fresh veggies mixed in. Be careful not to add too much extras to fit your skillet size.

Prepare the cornbread!

Find out more about my cornbread here.

How to make Cornbread:

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter (cut up) or oil
2 eggs
1 cup milk (or buttermilk)

In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add butter or oil, eggs, and milk or buttermilk. Stir to combine. Don’t overstir.

I’m currently still in my state of amazement that I’m making cornbread with my own cow’s milk. And my chickens’ eggs.

I am in love with baking with my own farm-fresh ingredients!!!!!

Spread half of the cornbread mixture in the bottom of the greased skillet. (Same skillet you cooked the ground beef in–spread the reserved grease around from browning the ground beef to grease the skillet.)

Add meat mixture and top with shredded cheese, if using. You don’t have to add cheese. I don’t always. When I do, I like cheddar or jack. But any cheese you like will do.

Pour/spoon out the rest of the cornbread mixture on top and spread it around to cover.

Bake in a 350-degree oven for about 35 minutes. Watch it–it’s done when the top of the cornbread is starting to brown.

You will love this! I promise.

And yes, you can make this in a skillet that is not an iron skillet. But if you don’t have an iron skillet, why not?

Try all my cornbread recipes.

See this recipe at Farm Bell Recipes and save it to your recipe box.

See All My Recipes

Article printed from Chickens in the Road Classic: https://chickensintheroad.com/classic

URL to article: https://chickensintheroad.com/classic/cooking/cornbread-supper-skillet/

Copyright © 2004-2021 Chickens in the Road. All rights reserved.