Ingredients
- 2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
- 2 eggs
- 4 tablespoons melted butter
- 1 1/2 cups milk
- 1 cup frozen corn kernels
- Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
- 2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons cayenne sauce
- Salt
- 2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
- 1/2 red bell pepper, chopped
- 1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
- 2 scallions, chopped
- 2 small vine ripe tomatoes, seeded and diced
- 2 tablespoons drained sliced green olives (salad olives)
- 1 to 2 tablespoons chopped cilantro leaves, optional garnish
- Mild to medium taco sauce to pass at table, 1 cup
Directions
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.
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By dancergbhs
Sanford , FL
on September 28, 2011
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This is a favorite at my house. The first time i tried it i wasnt sure how it would be since im not a big fan of peppers and olives but i was surprised. All of the flavors really go well together. I cut this recipe in half and transfer from a skillet to an 8x8 casserole. I also like to top mine with sour cream. Yum!
By hbanderson
O Fallon, MO
on May 02, 2011
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I've been making a modified version of this recipe since I first saw it on the show about 5 years ago. Yes, it's pretty basic and nothing fancy, but sometimes that's a good thing!
I too only use one box of cornbread mix. I brown the ground beef with some onion, and then use a packet of taco seasoning instead of all the individual spices. I top it with cheese as the recipe calls for, but leave the veggies on the side for individuals to add as desired (picky kids.
If you have a bunch of leftover taco sauce packets from Taco Bell, they're great for this.
By madsthegr8_13030706
Moore, OK
on April 25, 2011
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im planning on making this this week. a lot of recipes that are similar put the salsa down on the "crust" and then add the meat/veggie toppings then cook. has anyone tried putting the salsa on the cornbread before placing the meat mixture? if so, was it better that way or did it make the "crust" soggy?
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