Skillet Corn Bread & Ground Beef


This recipe was inspired by one at Zatarian’s web site here. This is close to that one but we made a lot of changes. It turned out good and resulted in a lot of leftover meals.

1 pound lean ground beef
1 cup finely chopped onion with extra greens from the garden
1 Tbsp of 6 POGS [should have been 2]
2 cans of Rotel. One was the original and one was Mild.
1-1/2 cup fresh corn from the garden
1 box Zatarain’s® Cheddar Jalapeno Cornbread Mix
1-1/2 cups shredded Cheddar cheese
2/3 cup Half & Half milk
2 extra-large eggs


Brown ground beef in large skillet on medium-high heat. Drain fat. Add onion; cook and stir 2 to 3 minutes or until translucent.

Stir in 6POGS, Rotel, corn and water. Bring to boil. Reduce heat to medium; simmer 10 minutes.

Meanwhile, stir Cornbread Mix, 1 cup of the cheese, milk and egg in large bowl just until moistened. Drop spoonfuls of batter over meat mixture. Cover. Cook on medium-low heat 15 minutes or until cornbread is cooked through.

Sprinkle with remaining 1/2 cup cheese and green onions. Cover. Cook on low heat until cheese is melted.

Next Time

  • Add jalapenos and/or more 6POGS
  • Try Creole Seasoning pus Cayenne instead of 6POGS
Print Friendly, PDF & Email