Jalapeno Cornbread Shortcake with Black Bean Chili

[braided-rug]

Jalapeno Cornbread Shortcake with Black Bean Chili

Ready in: 35 minutes

Cornbread Shortcake

1 egg, beaten
1 (6.5-oz.) pkg. Martha White® Cornbread Creations® Extra Rich Buttermilk Premium Mix or 1 (6-oz.) pkg. Cotton Country® or Buttermilk Cornbread Mix
2/3 cup milk
1/2 cup shredded sharp Cheddar cheese
1 to 2 tablespoons chopped pickled jalapeno peppers

Chili

1/2 lb. lean ground beef
1 1/2 cups chunky salsa, divided
3/4 cup water
2 tablespoons chili powder
1 teaspoon ground cumin
1 (15-oz.) can black beans, drained and rinsed
Salt to taste, if desired
2 tablespoons chopped cilantro, if desired

Toppings
Sour cream, salsa, cheese and/or sliced green onions


1 . Preheat oven to 450° F. Place 8-inch cast iron skillet in oven for 6 to 8 minutes or until hot. In medium bowl, combine egg, cornbread mix and milk; mix well. Stir in cheese and jalapeno peppers. Pour into hot skillet. Bake at 450° F. for 13 to 17 minutes or until golden brown and center is firm.

2 . Meanwhile, in medium skillet, cook ground beef over medium heat until no longer pink; drain. Stir in 1 cup salsa, water, chili powder and cumin. Reduce heat and simmer 10 minutes or until slightly thickened. Stir in black beans and remaining 1/2 cup salsa; cook and stir until thoroughly heated. Before serving stir in salt and cilantro, if desired.

3 . Cut cornbread into 4 wedges; split each wedge horizontally. Place bottom of each wedge on a serving plate. Top each with about 3/4 cup chili and top of wedge. Add toppings, if desired.

Makes 4 servings

From: www.marthawhite.com/recipes/recipeDisp.aspx?recipeid=17173

[lynn]

Yum! This goes on my "fall list meals".

Of course, we won't get any cool weather here in the deep south for several more weeks....

May have to find a sub bean for the black ones, as none of us really like black beans.

[braided-rug]

The things on the site just took my eye.

[lynn]

I like Martha White products, but I MUCH prefer White Lily.