For the Media
Jalapeno Cornbread Shortcake With Black Bean Chili
This savory cornbread shortcake is fun to serve and easy to make.
The chili gets its zesty flavor from bottled salsa and the cornbread shortcake is made with a cornbread mix.
Cornbread Shortcake
1 egg, beaten
1 (6-oz.) pkg. Martha White® Cotton Pickin'® 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
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.
Meanwhile, in medium skillet, cook ground beef over medium heat until no longer pink; drain. Stir in 1 cup salsa, water, chili powder, cumin and water. 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.
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
Tip: This recipe may be easily doubled. Double filling ingredients and bake a double batch of the cornbread shortcake in a 10 1/2 -inch cast iron skillet. Bake as directed above.