Cast Iron Beef, Bean and Jalapeño Cornbread

Cast Iron Beef, Bean and Jalapeño Cornbread by

Abby J


Cook time: 35 min. | Serves: 6



  • 1 lb. ground beef
  • ½ cup onions, chopped
  • 1 tbsp. vegetable oil
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. garlic salt
  • 1 red bell pepper, seeded and cut into rings
  • 1 jalapeño pepper, seeded and cut into rings


  • 2 cups Martha White Buttermilk Self Rising Corn Meal Mix
  • 1 cup sharp cheddar cheese, shredded
  • 1 tbsp. sugar
  • 1 (16 oz.) jar Abby J’s Bean and Jalapeño Salsa (or any jar of chunky-style salsa)
  • 1¼ cups milk
  • 3 tbsp. vegetable oil
  • 1 large egg, slightly beaten


  • sour cream
  • cherry tomatoes
  • cilantro
  • fresh salsa


  1. Preheat oven to 425°F.
  2. Make the filling: Heat the oil in a 10 inch cast iron skillet over medium heat until hot. Add the ground beef, onion, chili powder, salt, and garlic salt: cook until the beef is no longer pink, stirring frequently and breaking up any clumps of meat. Remove the beef mixture from the skillet to a bowl. Place the bell pepper rings and jalapeño rings in a single layer in the bottom of the skillet. Spoon the beef mixture over the rings.
  3. Make the topping: Stir together the corn meal mix, cheese, sugar, salsa, milk, oil, and egg in a medium bowl; stir until well blended. Spread the batter evenly over the mixture in the skillet. Bake until golden brown, 35 to 40 minutes.
  4. Place a serving plate over the skillet; carefully invert and remove from the skillet. Cut into wedges, add garnishes and serve.