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REC; Cast Iron Skillet Cooking
On Jul 21, 7:12*pm, Peter Lucas > wrote:
> Southwest Cornbread By Peter Lucas > > (courtesy Martha White Foods) > > INGREDIENTS > ½ lb Wieners or bangers; Use 1 lb with big appetites > 1-(15 oz) can haricot Beans; rinsed and drained > 1-(11oz) can Whole baked beans > 1-(16 oz) jar thick and chunky salsa > > TOPPING > 1-6.5 oz pkg. Martha White Cornbread Creations Extra Rich Buttermilk > Premium Mix > 2/3 C condensed milk > 2 oz. shredded Pepper Jack Cheese > 2 T chopped Cilantro > > METHOD > 1) Heat oven to 450 degrees F. *Cut up and brown sausage. > 2) Combine sausage, salsa, black beans and corn in a 10 inch oven > proof skillet (Cast Iron usually a #8 *- 10 inch skillet). > 3) Cook over medium high heat, stirring occasionally for 3 to 5 > minutes or until bubbly and thoroughly heated. *Cook off most of the > moisture. > 4) Combine all topping ingredients and stir until well blended. > 5) Spoon cornbread topping over sausage mixture; spread evenly to > cover. > 6) Bake at 450 degrees F for 10 to 12 minutes or until golden brown. > 7) Let stand 5 minutes. > > Serves 6 > -- > Peter Lucas > Brisbane > Australia > X/No/Achieve; yes lots of pre-ingredients. |
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