Mexican-Style Beef Sausage Cornbread Skillet
This dish, the Mexican-Style Beef Sausage Cornbread Skillet, has won over many fans by bringing big flavor without complicated steps. It’s a one-pan meal that combines hearty sausage with a cozy cornbread topping, making cleanup easy after a busy day.
Equipment
- Cast-iron skillet
- Mixing Bowl
- Oven
Ingredients
Ingredients
- 450 g Beef sausage
- 120 g Cornmeal
- 60 g All-purpose flour
- 2 Large eggs
- 240 ml Milk
- 100 g Shredded cheese optional
- 150 g Diced onions
- 150 g Diced bell peppers
- 1 Jalapeño seeded for less heat if you prefer
- 2 cloves Garlic
- 30 ml Oil
- 5 g Baking powder
- 3 g Salt
- 1 g Ground black pepper
Instructions
- Preheat your oven to 190 °C. In a cast-iron skillet, brown the sausage with the onions and peppers for about 6–8 minutes, until the meat is no longer pink and the veggies show a little color.
- Beat together the eggs and milk, then whisk in the cornmeal, flour, baking powder, salt, and pepper to create a thick batter. If you’re using cheese, fold in half of it.
- Pour the batter over the sausage mixture, spreading it out evenly. Bake for 25–30 minutes until the top is golden, and a toothpick comes out clean.
- Let it rest for 5 minutes before slicing.
Notes
Tip: Avoid soggy outcomes by properly browning the sausage and veggies first to reduce moisture and ensure a crisp top.