CHILI & CORNBREAD SKILLET

Chili & Cornbread Skillet image

Provided by Diane Atherton

Time 1h5m

Number Of Ingredients 21

MEAT MIXTURE
1 lb ground beef
1 large onion, chopped
4 hot peppers, seeded and diced (wear gloves when working with hot peppers)
2 clove garlic, minced
1 (15.5 oz) can pinto beans, drained
1 (14.5 oz) can diced petite tomatoes, drained
1 Tbsp chili powder
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper, optional
salt and pepper to taste
1/2 lb sharp cheddar cheese, shredded
CORNBREAD MIXTURE
1 c self-rising buttermilk corn meal
1 c milk
1 c cream style corn
2 large eggs
1/4 c cooking oil
1/2 tsp salt
1/2 tsp baking soda

Steps:

1. Preheat oven to 350 degrees. Grease a deep heavy duty 10-inch skillet.
2. Over medium heat, brown beef; drain off any grease. Add onions, pepper, garlic, beans, tomatoes, and seasonings. Let simmer until onions and peppers are tender. Cheese will be added later when you layer this dish.
3. Meanwhile prepare cornbread mixture. Whisk all ingredients together. There will be 3 cups or very close to 3 cups. NOTE: Original recipe calls for "yellow" cornmeal. I've made it with yellow cornmeal as well and I like it with either. Also, I've made this without the oil and liked it but I do like it better using the oil. Hard to go wrong with this pie!
4. Pour a layer of cornbread mixture into prepared skillet, using about 1/2 of the mixture. Then layer meat mixture. Add cheese layer and then top with remaining cornbread mixture. NOTE: Original recipe calls for sharp cheddar cheese. I've used different cheeses in this dish over the years and have been please with cheeses like Coby Jack, Pepper Jack and Cheddar or a combination of these cheeses.
5. Bake for 45 minutes.