This skillet supper has everything you better make a complete and satisfying meal.
The beef filling should still be bubbling when you pour the cornbread batter over it.
This will ensure that the cornbread will bake evenly without overbrowning.
Credit: Greg DuPree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall
can diced fire-roasted tomatoes, undrained
1(15-oz.)
corn muffin mix
12cupwhole milk
1large egg
Directions
Preheat oven to 425F.
Heat oil in a 10-inch cast-iron skillet over high.
Bring to a boil, and remove from heat.
Sprinkle top with 1 cup of the cheese.
Whisk together corn muffin mix, milk, egg, and remaining 12 cup cheese.
Pour batter over hot filling in skillet, spreading batter to edges of skillet.
Thinly slice remaining jalapeno; sprinkle slices over top of batter.
Bake in preheated oven until cornbread is golden brown, 18 to 22 minutes.
