Skillet Tex Mex Cornbread Stuffing Recipes

CORNBREAD-ANDOUILLE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.

EASY TEX MEX CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• In a large mixing bowl, gently stir the cornbread mix, corn, sour cream, sugar, and egg just until combined; spread into a greased 12-inch cast iron skillet or a greased 9x13 pan.
• Bake the cornbread mixture for 25-30 minutes, or until a knife inserted at the center comes out clean. (It may take longer for the cornbread to get done if using a 9x13 pan.) Using a fork, jab the warm cornbread all over the surface, then pour the enchilada sauce over the top.
• Meanwhile, in a skillet over medium heat, sauté the onions and bell peppers with the taco seasoning in a bit of oil until softened, approx. 3-4 minutes; add the garlic and cook an additional 30 seconds.
• Add the ground beef, continuing to cook and crumble the beef until it is fully cooked throughout; drain any fats that accumulate.Spread the ground beef mixture over the top of the baked cornbread; cover with foil or a lid.
• Bake the casserole for 10 minutes. Remove the cover and top with cheese; bake an additional 5-10 minutes.Serve at once, with your favorite toppings, such as diced tomatoes, green chilies, salsa, sour cream, etc.

SKILLET CORNBREAD STUFFING

Steps:

• Make cornbread as directed on pouches. Cool completely, about 1 hour.
• In large bowl, crumble cornbread and white bread. In 10-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter, stirring occasionally, until tender. Add to bread mixture in bowl. Stir in eggs. Pour in broth, 1 cup at a time, combining until all bread pieces are moistened.
• Heat oven to 350°F. Spray 12-inch ovenproof cast-iron skillet with cooking spray. Pour stuffing mixture in skillet. Bake about 1 hour or until dry. Serve warm.

PORK CHOPS WITH CORNBREAD STUFFING

Steps:

• Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
• Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
• Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
• Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

TEXAS-STYLE SKILLET

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, chilies, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally. , Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips.