Cornbread Skillet Dinner

one dish meal cooked in a cast iron skillet, make with cornbread, ground beef, cheddar cheese, onions and rotel

Cornbread Skillet Dinner

I love anything you can cook in a cast iron skillet! This cornbread skillet dinner recipe spoke to me since it had simple ingredients that we all love, and it was a one-dish meal! Well, it would have been for me anyway, but the hubby always wants a little something extra. Add a salad or some slaw along with iced tea and I’m good to go)))

The recipe came from a cookbook that we bought on a trip to the Ozark mountains. Now, there are some good cooks in the Ozarks!

The Recipe

Just a few ingredients

  • 1 c yellow cornmeal
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 17-oz can of cream-style corn
  • 2 eggs slightly beaten
  • 1 c milk
  • 1/4 c vegetable oil
  • 1 pound ground beef
  • 2 c shredded cheddar cheese
  • 1/2 c chopped onion
  • 2 to 4 Jalapeno peppers, finely chopped

My Subs

I didn’t follow the recipe to the letter because I substituted white cornmeal for yellow. And left out the baking soda and salt since mine was self-rising. For the milk, I used buttermilk, and for the Jalapenos I used a can (drained) of Rotel chopped chilies and tomatoes. My cheddar cheese was sharp.

Step 1

Preheat the oven to 350° Add the ground beef, onion, and Rotel to a skillet and brown. Drain the grease and set aside.

brown ground beef, onions and add rotel chilies and tomatoes

Step 2

Prepare the cornbread batter for the skillet dinner. Combine the cornmeal (salt and baking soda if you use plain cornmeal) canned corn, eggs, milk, and vegetable oil.

Step 3

Grease a 10.5″ cast iron skillet and pour half of the cornbread batter into the skillet.

pour half of the cornbread batter into the skillet, layer the ground beef

Sprinkle the ground beef mixture over the batter. Next, sprinkle the cheddar cheese on top of the ground beef.

Pour the remaining half of the cornbread batter over the cheese. Some cheese may peek through as in the image below. I probably didn’t quite half and half the batter)))

Bake at 350° for 45 to 50 min. I used the full 50 minutes

cornbread skillet dinner ready to bake

Ready to Eat!

Serve the cornbread skillet dinner hot, right out of the skillet. If you eat it right away, you’ll probably have to scoop it out with a spoon.

cornbread skillet dinner baked in a cast iron skillet

But if you let it rest and cool for a bit, you can cut it into wedges.

one dish meal cooked in a cast iron skillet, make with cornbread, ground beef, cheddar cheese, onions and rotel

My Personal Opinion

Honestly, at first, I wasn’t so sure that I really liked this cornbread skillet dinner. Now, we love cornbread and all of the other ingredients in it too, but I felt like it lacked something. I hate to blog about a dish that isn’t “to die for.”

But I also thought about the fact that sometimes when you prepare a dish, it may taste better when you come back to it a day or two later. And this is exactly what I found!

I warmed up a slice today and enjoyed it much more than I did the night I prepared it! My husband, Carrie, and David all liked it that first night. But you know how it is sometimes when you finish preparing a meal you really don’t want it)))

Anyway, I think this recipe is a keeper))) Are there things I might do differently the next time? Yes, there is. I think I can improve it just a little more))

What I would change about this recipe:

  • CHEESE – The recipe just called for Cheddar. I used sharp Cheddar, but next time I will probably try extra sharp and maybe add in a little Parmesan too.
  • SEASONING – I think a little bit of garlic salt wouldn’t hurt along with salt and pepper cooked in with the ground beef. Maybe just a dash of red pepper or chili powder too.
  • MILK – The recipe called for just milk, and I used buttermilk. But next time I might use a little sour cream or even some mayo along with the milk. Duke’s mayo has quite a tangy taste))
  • ONION – Next time I’ll use a bunch of little green onions. They have a bit more bite than the sweet onion I used, and the green tops add some color.
another thought

I have a recipe for Kentucky Cornbread that we also love. Adding a layer of ground beef would work with this recipe as well I think!

more cornbread

Kentucky Cornbread

This year I pulled a recipe from a family notebook to go with the peas called Kentucky Cornbread. A brother-in-law introduced it to our family several years ago. It’s really easy to make and great with tomato soup or chili. 


  1. This looks amazing! I’m from. Colorado, and pick up a bushel of roasted Hatch’s chiles when we visit.

    I’ll make this wit a lot of sautéed onions, and a healthy amount of the chiles diced up.


  2. Sounds good. Maybe I’ll get jiffy mix to use as batter and add the corn to the ground beef and onions. Then bake.. I will use Rotella as you say. Thank you

    1. Thanks for visiting my blog Angie I appreciate it))) Jiffy Mix seems a little sweet to me…but now we are from the South and homemade cornbread is what we grew up with. Let me know how it turns out)))

  3. I made something similar using Jimmy Dean sage sausage instead of grouñd beef, we actually had it for breakfast along with eggs.

  4. You didn’t mention what to do with the other half of the cornbread mix but I assume you pour the other half over the meat and cheese , but in the picture it looks like there is no cornbread layer on the bottom, but I am going to try this recipe , I love using iron skillets also.

    1. Thank you for pointing that out Judy)) Pour the remaining batter on top of the cheese. In my image there you can see a little bit of the cheese peeking through. I probably didn’t quite half my batter and likely had more in the beginning than I had at the end))) Thanks for visiting my blog)))

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