Skillet Fiesta Cornbread

A good, traditional cornbread is a delicious side dish to so many things: BBQ, chili, bean soup, ham, pot pie... I could go on. This recipe came to us with the help of our friends at US Foods. They have been putting out some labor saving products for a long time now, and we were lucky enough to get our hands on some of their latest Scoop items. We decided to combine them to take classic corn bread to the next level.

Jackie is more of a traditional cornbread eater; she enjoys a slice of cornbread or a cornbread muffin served with some all-natural butter and possibly honey. When we were given some samples of Roasted Corn and Poblano Pepper Mix and a pre-cooked Fire Roasted Steak, we decided to incorporate them into a satisfying Skillet Fiesta Cornbread meal.

Instead of serving cornbread with steak and corn, why not mix some of the ingredients right in, then top it off with even more goodness? This Skillet Fiesta Cornbread can still be served with a bowl of Southwestern Turkey Chili or served with a Crunchy Asian Salad. My favorite way to eat this is to break it apart with a fork in the bowl, drizzle a little BBQ sauce on top, and finish with a drizzle of hot honey. Start with our basic recipe and let your imagination take you where it wants to go. Bottom line, cornbread is not just a side dish any longer.

Skillet Fiesta Cornbread

• Author: Superman Cooks
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 portions 1x
• Category: baked goods
• Cuisine: southern

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Description

Cornbread shouldn't be just a side dish! Skillet Fiesta Cornbread is a satisfying meal, topped with poblanos, corn & fire-roasted steak!

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Scale 1x2x3x

Ingredients

• ½ C butter
• 1 egg
• ½ C Hot Honey
• 1 C buttermilk
• 1 C cornmeal
• 1 C flour
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ C Fire-roasted corn
• ½ C Fire-roasted onion
• ½ C Fire-roasted poblano peppers
• 4 oz Pre-cooked beef strips
• ½ C canned black beans
• 1 Lime
• ¼ C cilantro, chopped

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Instructions

1. Place 10-12" cast iron skillet on medium heat and melt butter.
2. Meanwhile, preheat oven to 400°.
3. In a large bowl, whisk together the egg, ¼ C of the Hot Honey, and the buttermilk.
4. In a separate bowl, whisk the cornmeal, flour, baking soda, baking powder, and salt.
5. Combine the wet ingredients into the dry and combine (but do not over mix the batter).
6. Mix ¼ Cup of the corn and ¼C Poblano and ¼ C onions and mix into the batter and transfer to the skillet being careful not to splash the butter.
7. Bake for 20-25 minutes or until the edges are golden brown.
8. Remove from heat, allow to cool for 5 minutes before cutting.
9. Cut into 6 portions.
10. In a separate bowl, combine remaining poblano, corn, and onions along with pre-cooked steak along with black beans, lime juice and cilantro.
11. Divide mixture in six portions and top cornbread slices.
12. Drizzle remaining Hot Honey on top and serve warm.

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Keywords: cornbread, skillet, poblano, pepper, steak, southern, southwestern, US Foods