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Mexican Cornbread Skillet

June 22, 2011 by Lindsay 36 Comments

27 shares
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Last week I bought my first cast iron skillet with the help of a graduation gift card from one of my lovely friends 🙂 I also got all this awesome stuff! World Market is the best!

photo 9

Anyways..I’ve been dying to try it out and the first thing that came to mind was cornbread. Duh. I wanted to spice it up a little bit, both literally and figuratively! Considering I had some black beans and an avocado that needed to be used up, I decided to go the Mexican route.

This dinner came together quickly and easily! I started by sauteing some onion and garlic in a hot pan (*Side note: I wonder what percentage of my dinners start off that way?!). Then I added some green and red peppers, the leftover black beans and a couple of tomatoes that were on their last leg. I also chopped up two turkey burgers from the freezer and added those to the pan. I seasoned the mixture with 1 tsp cumin, 1 tsp chili powder and some black pepper. Then I set the mixture aside while I made the cornbread batter.

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To keep things simple, I just used the recipe on the cornmeal container. I greased my pan, and spread half the batter over the bottom. Then I added the filling and a tiny bit of Mexican cheese.

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Finally I spread the rest of the batter on top. This takes a little time so be patient. I used the back of a regular spoon to slowly spread the batter all over the top and then put it in the oven at 375 degrees for 20-25 minutes.

DSC 9503Try this Mexican Cornbread Skillet for an easy weeknight dinner!

Slice into wedges and serve!

DSC 9505Try this Mexican Cornbread Skillet for an easy weeknight dinner!

Since I had that avocado to use up, I diced it up along with the rest of my kamatos and placed a scoopful on top of each piece.

Try this Mexican Cornbread Skillet for an easy weeknight dinner!

Mexican Cornbread Skillet

 

by Lindsay L

Prep Time: 10 min

Cook Time: 25 min

Keywords: bake entree black beans avocado tomato ground turkey Mexican

Ingredients (Serves 4-6)

  • 2 cloves garlic, minced
  • 1/3 c onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup black beans
  • 1/2 lb ground turkey
  • 2 medium tomatoes, diced and divided
  • 1 tsp cumin
  • 1 tsp chili powder
  • black pepper to taste
  • 1/4 c low-fat Mexican cheese
  • 1 batch of cornbread batter (use your favorite recipe)
  • 1/2 an avocado

Instructions

1. In a hot skillet, saute the garlic, onion and ground turkey.

2. Add the peppers and black beans and cook until the turkey is cook through and the peppers are crisp tender.

3. Add the spices and tomatoes.

4. Prepare the cornbread batter according to the recipe or package directions.

5. Grease a cast-iron skillet and spread half of the cornbread batter over the bottom.

6. Top with the turkey and bean mixture and sprinkle with cheese.

7. Pour the remaining cornbread batter over the top, using a spoon to spread it out and cover up the filling.

8. Bake at 375 degrees for 25 minutes.

9. Slice and top with tomato and avocado.

Powered by Recipage

 

Do you have a cast iron skillet? What’s your favorite thing to cook in it?

Enjoy!
–Lindsay–

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Filed Under: Dinner

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Tina @ Faith Fitness Fun says

    June 22, 2011 at 6:22 AM

    Don’t have a cast iron skillet but it looks like it cooks up corn bread way better. This recipe sounds so good.

    Reply
    • Lindsay says

      June 22, 2011 at 11:13 PM

      it makes the best cornbread, that’s for sure!

      Reply
  2. Amber Starr @ Love, Laugh, Live Well says

    June 22, 2011 at 8:22 AM

    This looks amazing! Totally going to make something similar to this in my cast iron pan (maybe even this week). I never thought about sandwiching all those goodies in the bread before. My fav things to make our eggs and fried potatoes (with garlic and onion seasoning). I love how over time the pans get more and more seasoned and you get that delicious additional flavor!

    Reply
    • Lindsay says

      June 22, 2011 at 11:13 PM

      ooooh, definitely making eggs in mine this weekend!

      Reply
  3. sarah (sarah learns) says

    June 22, 2011 at 8:40 AM

    this looks delicious! and thank you sooooo much for reminding me that i wanted to add a cast iron skillet to me and brad’s wedding registry!!! 🙂 i’m going to do it later today!

    Reply
    • Lindsay says

      June 22, 2011 at 11:13 PM

      yes!!! a definitely must-have that I forgot on mine!

      Reply
  4. Lisa says

    June 22, 2011 at 10:02 AM

    This looks great! I haven’t used a cast iron skillet…but it is on my list of things to do!

    Reply
    • Lindsay says

      June 22, 2011 at 11:12 PM

      i don’t have much experience with them either….but i plan to learn!

      Reply
  5. Erica says

    June 22, 2011 at 11:46 AM

    mmmmm cornbread. So good! And I love how you made it into a meal with wonderful add ins. Just terrific. I don’t have a cast iron skillet, I totally want one

    Reply
    • Lindsay says

      June 22, 2011 at 11:12 PM

      you definitely need one. baby shower gift?! 🙂

      Reply
  6. The Teenage Taste says

    June 22, 2011 at 12:07 PM

    Oh. My. Gosh. This is just amazing! As if cornbread wasn’t yummy enough…I love this! 🙂

    Reply
    • Lindsay says

      June 22, 2011 at 11:12 PM

      haha i know! i didn’t think cornbread could get much better than it already is!

      Reply
  7. Tiff @ Love Sweat and Beers says

    June 22, 2011 at 12:22 PM

    What pretty cornbread!

    Reply
    • Lindsay says

      June 22, 2011 at 11:11 PM

      why thank you, my dear 🙂

      Reply
  8. Alicia at AliGirl Cooks says

    June 22, 2011 at 1:01 PM

    This looks great, along with your finds at World Market!

    Reply
    • Lindsay says

      June 22, 2011 at 11:11 PM

      thanks lady!

      Reply
  9. elle @ nutritionella says

    June 22, 2011 at 3:41 PM

    I heart World Market! They have such cute and affordable things, especially when it comes to decorating.

    That cornbread looks tasty. I totally need a cast iron skillet!

    Reply
    • Lindsay says

      June 22, 2011 at 11:11 PM

      yes you do! world market is my fav 🙂

      Reply
  10. Brittany (A Healthy Slice of Life) says

    June 22, 2011 at 5:12 PM

    Oh. Wow. Bookmarked.
    🙂

    Reply
    • Lindsay says

      June 22, 2011 at 11:11 PM

      awesome. let me know what you think of it!

      Reply
  11. Rachel @ The Avid Appetite says

    June 22, 2011 at 5:18 PM

    Love the cast iron skillet and love this recipe! Oh and cornbread in general 🙂

    Reply
    • Lindsay says

      June 22, 2011 at 11:10 PM

      haha hurray for a triple hit!

      Reply
  12. Maris(In Good Taste) says

    June 22, 2011 at 6:43 PM

    What a great gift from your friends that enabled you to get that skillet. You certainly made good use of it!

    Reply
    • Lindsay says

      June 22, 2011 at 11:10 PM

      i know! i had my eye on it forever

      Reply
  13. Maria says

    June 22, 2011 at 6:56 PM

    I love World Market! I need to stop buying different colored colanders. I am running out space to put them all. I mean who needs 4 of them?

    This recipe reminds me a lot of one of my favorite childhood meals: chili bake. My mom would make it with Bisquick (I think someone needs to revive Bisquick recipes in the blog world).

    Reply
    • Lindsay says

      June 22, 2011 at 11:10 PM

      haha i was just telling the hubby i want to go back and buy some more of the mini colanders and use them as bowls for fruit and popcorn and stuff!!! also, bisquick is the best!

      Reply
  14. Lauren@LittleYellowKitchen says

    June 22, 2011 at 7:24 PM

    That looks tasty!! I’m mostly jealous of your World Market purchases though, I looove that place.

    Reply
    • Lindsay says

      June 22, 2011 at 11:09 PM

      i know…it’s pretty much the best store ever!

      Reply
  15. Parita @ myinnershakti says

    June 22, 2011 at 9:32 PM

    You know, I’ve been thinking about cornbread dishes lately. I’m so glad you posted this because it combines some of my favorite ingredients in a delicious way. YUM!

    Reply
    • Lindsay says

      June 22, 2011 at 11:08 PM

      yay!!!! let me know what you think if you give it a try!

      Reply
  16. Kerstin says

    June 22, 2011 at 11:49 PM

    Sounds like the perfect way to use your new skillet for the first time – yum!

    Reply
  17. Charise says

    June 23, 2011 at 10:52 AM

    I use my cast iron skillet to do cornbread, too! Another favorite is panini-style grilled sandwiches.

    Reply
    • Lindsay says

      June 23, 2011 at 9:20 PM

      oooh never thought of that! how perfect!

      Reply
  18. Tracey says

    June 23, 2011 at 11:14 PM

    I love to make yorkshire pudding in my cast iron skillet – compliments of Alton Brown from the food network – I had never had it before and thought it was a real pudding – it’s not 🙂 but it’s yummy 🙂 and the cast iron skillet is perfect because it gets so hot and hold it’s heat – by the way that cornbread looks amazingly good 🙂

    Reply
  19. Abi says

    June 25, 2011 at 5:38 PM

    My cast iron skillet is my MUST have kitchen accessory. I inherited mine from my mother when I went off to college. I use it to sauté anything that needs it (onions, mushrooms, peppers, zucchini) and it’s an essential for my polenta, a favorite dish to make on the weekend and eat on those don’t have time to cook nights. Just make sure you keep yours seasoned and it should never let you down!

    Reply
    • Lindsay says

      June 26, 2011 at 10:02 AM

      yum! i bet sauteed veggies taste great in it. thanks for the tips!

      Reply

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