Thursday, April 9, 2015

Mom's Meaty Cornbread Skillet & A Virtual Potluck

Martha White cornbread with ground beef or sausage, corn, vegetables, and cheese make up this filling skillet meal.

Happy Thursday everyone! It's that time of year again for all things cornbread and cast iron! Why cornbread you ask? Well April is when the 19th Annual National Cornbread Festival takes place in South Pittsburg, Tennessee! This year the cornbread festival will be on April 25th - 26th! I was invited to be a judge for the cook off competition, but my schedule got the best of me. It saddens me that I have to miss this huge event, but there's always next year.

The 2015 National Cornbread Cook Off  will be a bit different for this years competition. Ten of their First Place Winners from past years will be returning to the cornbread festival to defend their title, prepare their winning recipe, and take part in an All-Star-Cook Off! Here's a list of all the previous winners and everyone that will be competing.  I can't wait to see who will be crowned the cornbread winner!  


Today's recipe that I'm sharing is a tasty one. This recipe is one of my absolute favorite recipes that my Mother in law makes. Anytime we visit we can usually count on meatloaf, chicken spaghetti or this Meaty Cornbread Skillet for dinner. 

Moms always makes her cornbread homemade all the way, but sometimes I like substituting with a cornbread mix, especially if I'm in a pinch for time. Martha Whites cornbread mixes taste just like homemade, so no one will ever know not even mom! 

To kick off the Cornbread Festival Martha White® is hosting a Virtual Cornbread Potluck along with myself and a few of my favorite blogs. We were asked to bring our best ever cornbread recipe that utilizes Martha Whites Cornbread MixesMy Moms Meaty Cornbread Skillet is the recipe that came to mind as well as the one that I'm contributing.  

So everyone pull up a chair, find a place at the table and enjoy the potluck! Below is a list of bloggers who are participating in the 2015 Virtual Cornbread Potluck and their recipes. Please take a moment and stop by each of their sites and check out their cornbread creations. Before I forget there just might be a little giveaway at the end of this post!


Lets get started with the step by step directions on how to make this meaty cornbread skillet.

In a large skillet brown the ground beef or breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess grease from skillet. Season with salt and pepper and set aside. In a large bowl mix the corn bread mix according to package instructions (substituting buttermilk for milk and adding the beaten eggs). Add the cream corn and one cup of shredded cheese. Mix to combine and set aside. 

Preheat oven to 350 degrees. Add one tablespoon of bacon grease to a large cast iron skillet (mine measures 11 inches). Place the skillet into the hot oven until the bacon grease melts and the skillet is nice and hot. Remove skillet and sprinkle enough corn meal to lightly cover the bottom of the skillet (this gives the cornbread a crispy bottom). You know it's hot enough when the corn meal sizzles. 

Pour half of the cornbread batter into the pan. Add the meat mixture and the remaining 1 1/2 cups of shredded cheese. Pour the remaining cornbread batter over the meat. Place the skillet in a 350 degree oven and bake for 30 - 35 minutes or until the cornbread is lightly brown on top and cooked through. Test with a toothpick by inserting into the cornbread if it comes out clean it's done.  

Cool in skillet about 10 - 15 minutes before turning the cornbread onto a serving plate. Slice and enjoy. Serve with a salad to complete the meal. 


Mom's Meaty Cornbread Skillet
(mommyskitchen.net)

Ingredients: 
2 - (7 ounce) pkgs Martha White Yellow Cornbread Mix (not corn muffin mix)
1 - pound ground beef or breakfast sausage
1/2 - cup onion, chopped
1 - clove garlic, minced
2 - 3 fresh jalapeno peppers, seeded and diced
salt and pepper, to taste
1 1/3 - cups buttermilk, well shaken
2 - eggs, well beaten
1 - (14 ounce) can creamed corn 
2 1/2  - cups cheddar, Colby Jack, or pepper jack cheese, shredded 
1 - tablespoon bacon grease 
cornmeal, for dusting of skillet

Directions:
In a large skillet brown the ground beef or breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess grease from skillet. Season with salt and pepper and set aside. 

In a large bowl mix the corn bread mix according to package instructions (substituting buttermilk for milk and adding the beaten eggs). Add the cream corn and one cup of shredded cheese. Mix to combine and set aside. 

Preheat oven to 350 degrees. Add one tablespoon of bacon grease to a large cast iron skillet (mine measures 11 inches). Place the skillet into the hot oven until the bacon grease melts and the skillet is nice and hot. 

Remove skillet and sprinkle enough corn meal to lightly cover the bottom of the skillet (this gives the cornbread a crispy bottom). You know it's hot enough when the corn meal sizzles. 

Pour half of the cornbread batter into the pan. Add the meat mixture and the remaining 1 1/2 cups of shredded cheese. Pour the remaining cornbread batter over the meat. 

Place the skillet in a 350 degree oven and bake for 30 - 35 minutes or until the cornbread is lightly brown on top and cooked through. 

Test with a toothpick by inserting into the cornbread if it comes out clean it's done. Let cool, turn cornbread onto a serving plate, slice, and enjoy! 

Servings: 8

Cook's Note: I make this recipe with either ground beef or breakfast sausage. Trust me this dish is awesome either way. 




Last but not least! The nice folks at Martha White and Lodge Cast Iron are hosting a giveaways! One lucky Mommy's Kitchen reader will win a "Cornbread Prize Package" See below for details on how to enter. 


This Giveaway is now CLOSED! Thank you to all that entered. 
The winner of the cornbread prize package is comment #140 Karen Fluharty


Giveaway Prize Includes: 
1 - Lodge Cast Iron Wedge Cornbread Pan
1 - Copy of the Lodge Cast Iron Cookbook - A Treasure of Timeless, Delicious Recipes
1 - Package of Martha White Cornbread Mix

How to Enter: 
Just leave a comment on this post telling me how you like your cornbread? Do you like it sweet or just plain ole cornbread? (mandatory entry)

Bonus Entry: 

Click the Tweet button below and tweet this giveaway for a bonus entry.
(Come back and leave a separate comment for your tweet).

Tweet: Stop by @mommyskitchen to win a #marthawhite Cornbread Prize Package #cornbreadcookoff  http://ctt.ec/Yc51h+


The giveaway starts Thursday, April 9th 2015 and closes on Wednesday, April 15th 2015 at midnight (CST). A random winner will be chosen and the winner will be contacted via email. The winner will have 48 hours to reply and claim their prize. If you comment anonymously please include your email address in the event that you're a winner. Giveaway is open to US Residents only due to shipping charges. 

Disclosure: This post is sponsored on behalf of Martha White. I was provided with a gift card for the products purchased to make this recipe and for my time and efforts in creating this post. All opinions are my own. 


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251 comments:

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Susan E said... #

I like plain cornbread baked in a cast iron skillet and when its done slather it with lots of butter

charlotte suthers said... #

I will eat it either way :) this country girl loves her corn bread. Put it in a glass with sweet milk or butter milk..ummmm good :)

charlotte suthers said... #

I also tweeted :)

Bonnie Spears said... #

I prefer my cornbread to be savory, with lots of butter.

Carolyn P said... #

I love my cornbread to be a little bit sweet but not a lot. I love to eat it with beans or chili with lots of butter, yummmmm

barbara surran said... #

I love my corn bread with butter and strawberry jelly.

Megan Z said... #

I like mine regular, with lots of butter!! So good!

Anonymous said... #

I like mine sweet

Lisa said... #

Sweet with butter.

Pam H said... #

UNSWEETEND IN MY BUTTERMILK

Michelle said... #

I definitely like my corn bread sweet.

Cynthia said... #

I love my cornbread with jalapeƱo, corn and cracklings. Yum!

Anonymous said... #

Love Cornbread any way it is fixed!!!! email: cyreise01@yahoo.com

Lisa S. said... #

I like two versions, sweet and mexican!

Anonymous said... #

I like my corn bread sweet with butter. Ellen Reeher Morris Straitcrazy0308@aol.com

Lisa S. said... #

I tweeted! Here's the link https://twitter.com/LisaAWSims/status/588335267343380481

Anonymous said... #

My tweet

Ellen Reeher Morris
‏@EllenMorris1222 Stop by @mommyskitchen to win a #marthawhite Cornbread Prize Package #cornbreadcookoff http://ctt.ec/Yc51h+


0 retweets 0 favorites

 Reply

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Linda said... #

I like my cornbread the way my Mother and Grandmother made it from scratch, just corn meal, eggs, buttermilk, salt and baking soda, cooked in an old cast iron skillet with bacon drippings! The BEST!

Anonymous said... #

I like it sweet

Anonymous said... #

I LOVE PLAIN CORNBREAD. SAME AS MOM MADE.

PJC said... #

Use buttermilk, one egg, small amt. of oil in Martha White cornmeal. Like cornbread to be crispy on outside and moist on inside.

Unknown said... #

I like it sweet .

Patty Prosise said... #

I like to make it without the addition of sugar, so I can justify eating it for breakfast, slathered with butter and maple syrup or sorghum molasses. :)

Shawn G said... #

I love any kind of cornbread, but the key is cooking it in a screaming hot cast iron skillet. I love the crunch crust!

kerry franklin said... #

Sweet with Real butter .

Cathy Beaman said... #

All of your cornbread recipes look delicious and are making me hungry! I love making a batch of sweet cornbread to go along with a big pot of homemade chili.

Cathy Beaman said... #

Tweeted your giveaway for my bonus entry tweetehttps://twitter.com/SoftPinkBunny/status/588383980421939203

Nancy Hutchinson said... #

I like mine a little sweet with butter and honey.

minerswife1980 said... #

Love cornbread no matter which way sweet or plain !!! Best in a cast iron skillet when its crispy!!

Mikki said... #

I love cornbread, but my favorite is made with buttermilk, creamed corn and chopped chili peppers.

kristy said... #

I would love to have this pan. I make old fashion cornbread in my iron skillet but this would make perfect slices. Thanks for the entry.

Sheila Belveal said... #

I love it sweet but do like other flavors as well...I tried one with jalapenos in it and enjoyed it!

Anonymous said... #

Like it plain and hot with butter. Lots of butter.

Angela Gragg said... #

Sweet with butter!

Crystal Torres said... #

I love love love sweet cornbread but I've triedba Jalepeno cornbread and loved that one too!!!

Crystal Torres said... #

I love love love sweet cornbread but I've tried a Jalepeno cornbread that I love too!!!

Anonymous said... #

This looks delicious!!!! I love my corn bread smothered in honey!!

Anonymous said... #

I Love mine smothered in butter and honey!!!

StillyBee said... #

Just a touch of sweet and buttered up...yum.

StillyBee said... #

Tweeted and shared ...
@luviebee1979
https://mobile.twitter.com/LuvieBee1979/status/588439355447992321

Loree P said... #

We love our cornbread cooked in a cast iron skillet, slightly sweet and crunchy outside!!

Albert J LeBlanc said... #

I like my Cornbread sweet cheesy with jalapeno heat.

Anonymous said... #

We love our cornbread cooked in an iron skillet and we like it sweet and crunchy with lots of butter!
terri.piles@hotmail.com

Albert J LeBlanc said... #

https://twitter.com/albert_leblanc
tweet the sweet cornbread cheesy & hot

lesa said... #

i like it sweet, spicy, filled with lots of good yummy stuff, mixed with cheese any way you make it i love it dinner, lunch, dessert, snack even breakfast with syrup and butter. lovvvvveeeee it.

theresa krier said... #

hi, i love my cornbread a little on the sweeter side & i make a cinnamon honey butter to spread on it, it's out of this world yummy, thanks so much for the chance to win!

theresa krier said... #

sorry i forgot to leave my email kpkrier@kci.net

sheila howerter said... #

Like my cornbread either way but it must be cooked in cast iron to give it that outside crunch and soft and tasty on the inside.

Nita Graffis said... #

I grew up eating plain cornbread (must be corn sticks, though) because that's how my dad likes it. But I like it both ways. I want plain cornbread with my beans or bean soup but I prefer sweet cornbread with my chili. But the thing that makes it, is making it in a cast iron corn stick pan! Corn sticks are the best ever!

Anonymous said... #

I like my cornbread either way it depends on what I'm serving it with. Sometimes is add onions or herbs in it . I love cooking different food.

Anonymous said... #

I like Cornbread either way. Usually depends on what I'm making to go along with it. Would love to win your give-a-way. Like your recipes

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