Southwest Skillet with Cornbread – Freezer Prep Recipe

Southwest Skillet with Cornbread – Freezer Prep Recipe

Recipe URL:
Yield: 16 Servings (4 meals for a family of 4!)

Southwest Skillet with Cornbread

½ cups Butter
2 ½ cups Buttermilk
2 individual Egg
2 ½ cups Cornmeal
2 cupsFlour, White Whole Wheat
4 tablespoons Sugar
2 tablespoons Baking Powder
1 teaspoon Salt
6 cups cook Ground Beef
2 cups dice Onion
8 teaspoons mince Garlic, Cloves
9 ⅓ tablespoonsTaco Seasoning
5 cupsBlack Beans, Canned
5 cupsCorn, Frozen
58 ounces Diced Tomatoes with Green Chiles
4 cups Tomato Sauce

Serving Day Ingredients (divide in fourths if separating recipe into four frozen meals):
6 cupsPepper Jack Cheese, Shredded
8 tablespoons chop Cilantro, Fresh

Containers Needed:
8 Gallon Freezer Bag

Cooking to Freeze Instructions:
Preheat oven to 375.0 degrees Fahrenheit. Heat a 12 inch cast iron skillet over medium high heat. Add the butter and melt it (do not burn). Remove pan from heat. In a bowl whisk together buttermilk and egg. Stir in melted butter. In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Stir in liquids and mix until just combined. Pour batter into the warm skillet. Bake in preheated oven at 375 for 20-25 minutes or until edges and top are lightly browned. In a large skillet, heat cooked ground beef and onions. Cook until onions are soft. Add garlic and cook 1-2 more minutes. Stir in taco seasoning, black beans, corn, tomatoes, and tomato sauce. Mix well to combine and heat through. Allow to cool. Divide cornbread among half of the indicated number of gallon bags. Divide skillet contents among other half of freezer bags. Label and freeze.

Serving Day Instructions:
Reheat on stovetop until heated through. Reheat cornbread wedges and top with Southwest skillet. Sprinkle with pepper jack cheese and chopped cilantro.

Tags: , , , , , , , , , ,


No comments yet.

Leave a Reply