Cowboy Cornbread

Last night we were invited to a friend’s home for dinner. She had told me she was cooking (oh my I almost said, “fixin”) a big pot of pinto beans for dinner and there would be six of us. I promptly told her that I would bring the cornbread. Visions of this great bread from years ago began to invade my memory. Why had I not made this great cornbread that is almost a meal by itself? Actually, put a salad with it and it is a meal.

So last night I proudly walked in with my old iron skillet, filled with my cowboy cornbread. We had a fabulous meal of beans, salad, cornbread and ended the great dinner with a homemade peach cobbler that Connie brought. The entire evening was mixed with laughter, sweet fellowship and great food. The gift of friendships sharing a meal is one of life’s greatest blessings!

2 boxes of Jiffy Cornbread

1 can cream style corn

1 cup grated sharp cheddar cheese

1/2 cup milk

3 eggs

1 small can of chopped green chiles

1 lb of hamburger beat (yes, all you healthies  out there, you can use Mexican flavored ground turkey)

1/2 cup of frozen seasoning veggies (it is Stillwells brand of mixed chopped onions, bell pepper and celery) or fresh chopped.

4 tables butter

1 teas garlic powder

Salt and Pepper to taste

Fry the meat with the frozen seasoning veggies, garlic, salt and pepper until meat is done and veggies are tender. Drain and set aside.

Preheat oven now to 400.

Combine cornbread mix, eggs, corn, green chiles, cheese and milk. Stir until well combined. In a large skillet (iron if you have one), add about 1 tables oil and heat on burner until oil is hot. Turn off the burner.  Place half of the cornbread mixture into the hot skillet and then sprinkle your meat mixture over it. Spoon the rest of the cornbread mixture over the meat. Place in preheated 400 oven for about 35 minutes or until it tests done and is lightly browned on top. As soon as you take out of the oven,  spread butter over the top, allowing it to melt and cover the entire bread. Allow to cool for about 5 minutes and then cut into wedges and serve.

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