Betty's Cornbread Skillet Dinner

Betty demonstrates how to make a Central Kentucky favorite, Cornbread Skillet Dinner. It is skillet cornbread with everything you'd want to make a full meal-browned ground beef, cream-style corn, chopped onions & jalapenos, and Cheddar cheese. The main ingredients are encased in a tasty, crispy cornbread, baked in a skillet. YUM!
Cornbread Skillet Dinner
1 pound lean ground beef
2 eggs, well beaten
1 cup self-rising cornmeal mix
14 ¾-oz. can cream-style corn
1 cup milk
¼ cup vegetable oil
2 cups finely-shredded Cheddar cheese
1 large onion, finely chopped
2 to 4 jalapeno peppers, washed, seeded, and finely chopped
½ to 1 tablespoon peanut oil for greasing cast iron skillet
Cilantro, for garnish (optional)
In a large skillet, brown 1 pound lean ground beef over medium heat, stirring constantly. Drain, and set aside. 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. 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.) 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. 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. 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. This looks great, but tastes even better than it looks!!! I hope you try it! --Betty
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