Tuesday, December 4, 2007
I saw this once on Rachel Ray. Max doesn't rave over it, but I really like it. I like the sweetness of the cornbread.
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil for drizzling
2 tablespoons extra-virgin or vegetable oil, 2 turns of pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
2 1/2 cups shredded cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, (2 1/4 oz) sliced chilies or jalapenos, drained (I use the chilies so it's not too hot for my kids)
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
Preheat oven to 400 degrees
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter, 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra-virgin or vegetable oil and pour in the muffin mix. Use a large skillet, 10-12 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 15-17 minutes in center of 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. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at table to sprinkle on top.