Project 365 - Day 20 - July 17, 2007
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Author: Alicia M Status: published Published: Apr 22,2008 license cc-by-nc-nd tags: recipe, cooking, food, tomato, cheese, mexican, project365, cornbread, black olives, ground beef,
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Share on TwitterI'm realizing through this project that there are only so many things inside your house you can take a picture of.
I don't get out of the house very often with both boys by myself, so I've been pretty limited in my subject options. Indoor photos also mean bad lighting, which means I get to Photoshop the crap out of my pictures and they still look bad.
Goal for tomorrow: stop being a hermit.
Anyway, this is our go-to meal when we can't think of anything else to make. I got the original recipe from Rachael Ray and have tweaked it to my liking. We call it Cornbread Skillet Pizza. Yumm-o.
Ingredients:
2 boxes corn muffin mix, 8.5 ounces each (I use Jiffy)
2 eggs
4 tbsp melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Topping:
1 pound ground beef, chicken or turkey
1 tbsp chili powder
2 tsp ground cumin
salt
crushed garlic
minced onion
1 small can chopped green chilies
1 can sliced black olives
diced tomatoes
Your choice of cheese (I usually use colby jack or a Mexican blend)
Instructions:
Preheat oven to 400.
Mix together two packages muffin mix with 2 eggs, 4 tbsp melted butter, 1 1/2 cup milk and frozen corn kernels. Grease a large non-stick skillet (I use a 12-inch) and pour in the muffin mixture. Make sure your pan has an oven-safe handle, or wrap the handle in foil to protect it. Bake in the oven for 10-14 minutes. Tip: I like for the cornbread to still be gooey when I add the topping, because it lets it sink in and bake into the bread.
Brown the meat in a second skillet. Add spices, olives, chilies and tomatoes and cook 5 minutes longer. Remove cornbread from oven and top with meat mixture and cheese. Bake 10 minutes more. Voila!
I make this a little differently every time. I don't measure my spices and sometimes will add black pepper, salsa, crushed red pepper, etc. I just base it on what I have on hand that day. It's hard to mess it up so I like to experiment and it always tastes just a little different, but always good!
