For the Media
National Cornbread Cook-Off 2005
Third Prize Winner
Lorie Roach
Buckatunna, MS
Beef Fajita Stuffed Green Chile Cornbread with Avocado Pico de Gallo
Pico de Gallo
2 avocados, peeled and cut into small cubes
1/2 medium onion, chopped
1/2 medium bell pepper, chopped
4-5 Roma tomatoes, chopped
1/3 cup chopped fresh cilantro
Juice of 1 lime
Salt to taste
Filling
1 pound beef fajita meat, (skirt or flank steak) thinly sliced and cut into bite size pieces
Juice of 1 lime
2 teaspoons ground cumin
1 teaspoon salt
2 tablespoons vegetable oil, divided
1 medium onion, coarsely chopped
1 medium bell pepper, coarsely chopped
Cornbread
2 (7 oz.) pkgs. Martha White® Sweet Yellow Cornbread Mix or 2 (6 oz.) pkgs.
Buttermilk Cornbread Mix
2 eggs
1 cup milk
2 (4 oz.) cans chopped green chilies, undrained
2 tablespoons vegetable oil
2 cups shredded Monterey Jack cheese
Garnish: Sour cream
In small bowl, combine avocados, onion, bell pepper, tomatoes and cilantro. Add lime juice, toss to coat evenly. Add salt to taste. Refrigerate until needed.
Heat oven to 400° F. In medium bowl, combine beef, lime juice, cumin and salt and toss to evenly coat. Heat 1 tablespoon oil in 10 1-1/4-inch Lodge® cast iron skillet. Add meat and cook on high until brown; transfer to plate with juices. Heat remaining tablespoon oil in skillet; add onion and bell pepper. Cook on medium-high until onions begin to brown. Transfer to plate with beef.
In large bowl, combine cornbread mix, eggs and milk; stir until blended. Stir in green chilies. Pour 2 tablespoons oil into the cast iron skillet. Heat until oil is hot; pour 1 1/2 cups of cornbread batter into pan, evenly covering bottom of skillet. Bake at 400° F. for 5 to 8 minutes or until cornbread is set, but not brown on top. Spread beef and vegetables on top of cornbread leaving about a 1/2-inch space all the way around the edge. Top beef mixture with cheese. Top with remaining cornbread batter. Bake for 20 to 25 minutes or until top is golden brown. Let stand about 5 minutes before cutting. Cut into wedges and top with Avocado Pico de Gallo and sour cream. 6 servings