Southwest Cornbread Skillet Dinner
"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004
Filling
1/2 pound Smoked Sausage
1 (16 oz) Jar Thick and Chunky Salsa
1 can whole kernel Corn
1 can Black Beans, rinsed and drained
1/2 pound Smoked Sausage
1 (16 oz) Jar Thick and Chunky Salsa
1 can whole kernel Corn
1 can Black Beans, rinsed and drained
Topping
1 Package Buttermilk Cornbread Mix (Jiffy)
2/3 cup Milk
2 oz Shredded Pepper Jack Cheese
1 Package Buttermilk Cornbread Mix (Jiffy)
2/3 cup Milk
2 oz Shredded Pepper Jack Cheese
Heat oven to 450F. In an Oven proof skillet, combine Sausage, Salsa, Black Beans and Corn. Cook over medium high heat, stirring occasionally for 3 to 5 minutes or until bubbly and thoroughly heated.
In a small bowl, combine all the topping ingredients, stir until well blended. Spoon cornbread topping over sausage mixture, spreading evenly to cover.
Bake at 450F for 10 to 12 minutes or until golden brown. Let stand 5 minutes before serving.
In a small bowl, combine all the topping ingredients, stir until well blended. Spoon cornbread topping over sausage mixture, spreading evenly to cover.
Bake at 450F for 10 to 12 minutes or until golden brown. Let stand 5 minutes before serving.
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