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ALL OF THE BEANS.
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Savory Cornbread Skillet
Cornbread and beans—the perfect combination. A cast iron skillet brings the flavors of this dish together (and cornbread mix makes prep a breeze). Want to shake it up? Try substituting Bush's® Southwestern Style Pinto Beans® and ground beef for the Bush's® Black Bean Fiesta® and chorizo. Developed by Bush's® test kitchen chef Tiffany, this recipe turns up the heat with spicy chorizo, jalapeños and Bush's® Black Bean Fiesta®.
- Prep Time
20 Mins
- Cook Time
30 Mins
- Serves
6
Ingredients
- 8 oz chorizo sausage, casing removed
- 1 can (15.5 oz) Bush's® Black Bean Fiesta®
- ¾ cup self-rising cornmeal mix
- 2 Tbsp butter, melted
- ½ cup buttermilk
- 1 egg, beaten
- ¼ cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 1 jalapeño pepper, diced
Cooking Instructions
- 1HEAT
Preheat oven to 400ºF.
- 2BROWN
In a large skillet, brown chorizo sausage. Drain excess grease.
- 3COMBINE
Add beans, stir to combine.
- 4SIMMER
Simmer on low while assembling the cornbread.
- 5MIX
In a mixing bowl, whisk together cornmeal mix, melted butter, buttermilk, eggs, and sour cream until combined. Stir in ½ cup cheese and jalapeño pepper.
- 6BAKE
Pour cornbread into a greased 10-inch cast iron skillet, top with beans and meat mixture. Cover skillet with aluminum foil and bake at 400ºF for 15 minutes. Remove foil, continue baking for 10-15 minutes or until golden brown.
- 7TOP
Top with remaining ½ cup cheddar cheese and serve.