Cornbread Skillet Dinner Recipes

ZESTY BEEF CORNBREAD DINNER

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in ketchup and salt., Prepare corn muffin mix according to package directions. Spread half of the batter into a greased 8-in. square baking dish. Spoon beef mixture over batter; sprinkle with cheese. Spread remaining batter over cheese. , Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until thickened. Let bread stand for 5 minutes after removing from oven; cut into squares and spoon sauce over.

SKILLET CORNBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Place a large cast iron skillet in the oven while it preheats.
• In a medium bowl, whisk together the eggs and buttermilk until well combined.
• In a large bowl, whisk together the flour, cornmeal, salt, sugar, baking powder, baking soda, and shredded cheddar cheese.
• Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just incorporated.
• Carefully remove the hot skillet from the oven and add the butter. Once the butter melts, add the cornbread batter and spread in an even layer.
• Bake for 20-25 minutes, until golden brown on top.
• Slice and top with butter and honey.
• Enjoy!

SKILLET CORN BREAD

Steps:

• In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.

CAST IRON SKILLET CORN BREAD

Steps:

• Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
• In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
• Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

CORNBREAD SKILLET DINNER

Steps:

• 1. In a large skillet, brown 1 pound lean ground beef over medium heat, stirring constantly. Drain, and set aside.
• 2. In a large mixing bowl, beat 2 eggs, using an electric mixer. Stir in 1 cup self-rising cornmeal, a 14 ¾-oz. can of cream-style corn, 1 cup milk, and ¼ cup vegetable oil.
• 3. Place ½ to 1 tablespoon peanut oil in a 10 ½-inch cast iron skillet, and heat until very hot, but not smoking. (If you do not have a cast iron skillet, you may use a 10-inch deep dish pie plate, greased with peanut oil, but do not heat the oil.)
• 4. Pour half of the cornbread batter into the hot skillet. Top evenly with the browned ground beef, followed by 2 cups shredded Cheddar cheese, 1 chopped onion, and 2 to 4 chopped jalapeno peppers.
• 5. Try to get full and even coverage with each layer. Pour as much of the remaining cornbread batter over the top as your skillet will take, leaving at least ½-inch for the cornbread to rise.
• 6. Bake at 350 degrees for 45 to 55 minutes. Let stand 5 to 10 minutes before cutting into wedges. Serve a wedge on a nice serving plate with some cilantro for garnish, along with a glass of cold milk.

SKILLET CORNBREAD

Steps:

• Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
• Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
• In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
• Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

PULLED PORK SKILLET WITH CORNBREAD RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Place gluten free cornbread mix, water, canola oil, egg, and cheese in a medium bowl. Stir until well blended. Set aside.
• Place bag of frozen corn in microwave and heat for 2 to 3 minutes, just long enough to separate and defrost kernels of corn.
• Spray a 12-inch oven-safe skillet with cooking spray. Cover the bottom of the skillet evenly with pulled pork. Then evenly pour corn over pulled pork.
• Spoon cornbread batter over the pulled pork. Then spread evenly with a spatula or back of a fork.
• Bake skillet for 30 minutes or until golden brown. A toothpick inserted into the center should come out clean.

CORNBREAD-TOPPED SKILLET CHILI

Steps:

• In a large oven-proof skillet (12 inches like this one) over medium heat, heat the oil for 1 minute. Add the ground turkey, onion, peppers, jalapeño, and garlic. Sauté until browned and cooked through, breaking up with a spoon as you go- about 10 minutes. Stir in the rest of the chili ingredients, then reduce to medium-low heat. Cover and allow to simmer for 15 minutes.
• Meanwhile, preheat the oven to 375°F (191°C).
• Also meanwhile, whisk all of the cornbread ingredients together in a large bowl including the optional corn. Remove the chili from heat and spread the cornbread batter on top.
• Bake for 30 minutes or until the cornbread is golden on top and cooked through. Serve warm. We enjoy each serving with shredded cheddar cheese on top.

SKILLET CORN BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
• Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
• Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
• Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
• Pour batter into the skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.