Stuffed Skillet Ranch Cornbread #RSC

tambocos's Note:

Ready, Set, Cook! Hidden Valley Contest Entry. This cornbread is very hearty and will even be moist the day after, when reheated.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Serves: 8-10

Yield: 1.0 Pone

• 1 lb ground pork
• 2 shallots, minced
• 1/8 cup fennel seed
• 1/8 cup chopped chives
• 1/2 cup chopped green onion
• 1/2 teaspoon cayenne pepper
• 2 teaspoons garlic powder
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 1/4 cup grated parmesan cheese
• 3 eggs, beaten
• 1 teaspoon sugar
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 cup frozen corn, thawed
• 1 cup Hidden Valley Original Ranch Dressing
• 2 cups sharp cheddar cheese, shredded
• 1 1/2 cups self-rising cornmeal mix

Directions:

1. Preheat oven to 350 degrees.
2. Brown pork. Add shallots, fennel seed, chives, green onion, cayenne, garlic powder, salt and pepper. Heat for an additional minute. Stir in Parmesan cheese.
3. In medium size bowl combine eggs, sugar, milk, oil, corn, HIDDEN VALLEY RANCH DRESSING, and cheese. Stir in cornmeal mix.
4. Pour one-half of mixture into a greased cast iron skillet. Sprinkle the sausage mixture on top and pour remaining mixture over sausage.
5. Bake in a 350 degree oven for 40-45 minutes until set. Sprinkle remaining 1/2 cheese on top. And bake an additional 5 minutes.

Reviews

[Chelae skid]

Love this "version" of Mexican cornbread.