Jalapeno Cornbread Shortcake with Black Bean Chili

Serving size: 4 servings

Ingredients:

1 egg, beaten
2 (6 oz.) packages Martha White® Cotton Country™ Cornbread Mix
OR 2 packages Martha White® Buttermilk Cornbread Mix
1 1/2 cups milk
1 cup sharp Cheddar cheese
2 to 4 tablespoons chopped jalapeno peppers

Chili:
1 pound lean ground beef
3 cups chunky salsa, divided
1 1/2 cups water
4 tablespoons chili powder
2 teaspoons ground cumin
2 (15 oz) cans black beans, drained and rinsed
salt (optional), to taste, if desired
1/4 cup chopped cilantro (optional), if desired

Topping:
Sour cream, salsa, cheese and/or sliced green onions

Preparation Directions:

1. Preheat oven to 450° F. Place 10-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 large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in 2 cup salsa, water, chili powder and cumin. Reduce heat and simmer 10 minutes or until slightly thickened. Stir in black beans and remaining 1 cup salsa; cook and stir until thoroughly heated. Before serving stir in salt and cilantro, if desired.

3. Cut cornbread into 8 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 8 servings.

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