Stuffed Skillet Ranch Cornbread #RSC
photo by tambocos
- Ready In:
- 1hr
- Ingredients:
- 18
- Yields:
-
1 Pone
- Serves:
- 8-10
ingredients
- 453.59 g ground pork
- 2 shallots, minced
- 29.57 ml fennel seed
- 29.57 ml chopped chives
- 118.29 ml chopped green onion
- 2.46 ml cayenne pepper
- 9.85 ml garlic powder
- 7.39 ml salt
- 4.92 ml pepper
- 59.14 ml grated parmesan cheese
- 3 eggs, beaten
- 4.92 ml sugar
- 177.44 ml milk
- 59.14 ml vegetable oil
- 236.59 ml frozen corn, thawed
- 236.59 ml Hidden Valley® Original Ranch® Dressing
- 473.18 ml sharp cheddar cheese, shredded
- 354.88 ml self-rising cornmeal mix
directions
- Preheat oven to 350 degrees.
- Brown pork. Add shallots, fennel seed, chives, green onion, cayenne, garlic powder, salt and pepper. Heat for an additional minute. Stir in Parmesan cheese.
- In medium size bowl combine eggs, sugar, milk, oil, corn, HIDDEN VALLEY RANCH DRESSING, and cheese. Stir in cornmeal mix.
- Pour one-half of mixture into a greased cast iron skillet. Sprinkle the sausage mixture on top and pour remaining mixture over sausage.
- 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.
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