Johnny Jalapeno's Taco Cornbread Skillet

Submitted by 2Bleu

"Cooking in a cast iron skillet is the true cowboy way and no one knows about cowboy cooking more than the famous outlaw, 'Johnny Jalapeno'! Rumor has it he was almost lynched by the famed McDaniel gang over this recipe. They shouted "This ain't no derned cowboy supper, ain't no beans in it!" Well, Johnny ran quick as lightning over to the campfire, and made another skillet supper, this time adding the last can of beans he had! Saved his life them beans did! ;) Also try Johnny's Recipe #266664."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 8

ingredients

• 1 lb ground beef
• 1⁄2 onion, chopped (optional)
• 1 (1 ounce) envelope taco seasoning mix (Old El Paso is Johnny's favorite)
• 1 (14 ounce) can kidney beans, drained well (or pinto or black beans)
• 1 cup kernel corn
• 1 (8 ounce) box corn muffin mix
• 1⁄3 cup 2% low-fat milk
• 1 egg
• 1⁄2 cup cheddar cheese, shredded
• 2 tablespoons chopped jalapenos
• 1 cup monterey jack cheese

• Garnish

• 1 cup shredded lettuce
• 1⁄4 cup chopped tomato
• 1 dollop sour cream
• 1 dollop guacamole

directions

1. Lightly grease the inside of an 10" cast iron skillet with a little butter. Place in oven and turn temperature to 450°F.
2. Meanwhile, cook beef (and onion if using) in a medium sized skillet. When almost done (drain if necessary), add seasoning mix, stirring to coat. Add beans and corn and continue cooking for 1-2 minutes.
3. In a medium bowl, mix corn muffin mix, milk, and egg until smooth. Add cheddar and jalapeno, mixing to combine. Carefully remove cast iron skillet from oven and spread dough into it, using the back of a wooden spoon (pan will be hot).
4. Spread beef and bean mixture over dough, leaving a 1/2" border. Bake uncovered 15 minutes.
5. Sprinkle with monterey jack cheese and bake an additional 2 minutes or until cheese is warm and melted. Top with garnishments, slice pie fashion and serve.

Reviews

[GibbyLou]

This was really tasty. 5 stars all around. I used fresh jalapeno and I think I would also like to try it with pickled jalapeno. I put a tbsp of butter in the skillet and into the oven as directed. By the time I was ready to pour in the cornbread the butter had started to get really brown. I was concerned if it was burnt, but it did not affect the taste. Next time I would wait a bit to start the oven. We LOVED the crispy cornbread. This will definitely be made again! Thanks for sharing.

 

[pixielee43_11494785]

OMG Thank you sweet Jesus for leading me to this man that knows how to cook and isn't afraid to post real homemade recipes with some grit to them. I'm to old to worry about my cholesterol at this point (normal levels thank you) so let me die with real food in my tummy, a fork in one hand and a jalapeno in the other....lol. Thanks Johnny, keep them coming and the "history" behind them too. Well I'm off to the store for some buttermilk and lard (not teasing one bit sweetie), fried chicken here I come.....Oh, got so excited forgot to tell you, had this cornbread as written with a bowl of freshly cooked pintos with ham hocks, now thats good eatin'. Oh Lord, so many recipes and so little time......gatta go

 

[Love to Eat]

Johnny invaded my kitchen again and I'm glad he did. This was easy and tasty. I used pinto beans and a three cheese mexican blend instead of cheddar because that's what I had on hand. My favorite part was the crispy corn bread on the bottom of the pan. Thanks for posting!!

 

[Boo Chef in West Te]

We all enjoyed this one! I used ground turkey instead of beef . Did use the onion.Used the "make your own taco seasoning" found on Zaar. Will be making often.Thanks for posting.Made for PRMR>

 

[Annacia]

Terrific flavor here. I cut beck to a single serving and used my little egg skillet. The cheese bubbled up and out and the bubbles of it burned but it was only the running cheese and the rest of it was perfect. It's hearty, I could only finish half of it!. Very simple to make. Thanks for this one Bleu :D