Bettys Cornbread Skillet Supper recipe

This video shows how to make Betty a favorite of Central Kentucky, skillet corn bread dinner. And 'corn bread pan with everything that you want to make a complete meal browned ground beef, cream style corn, onion and jalapenos and cheddar cheese. The main ingredients are a tasty crunchy corn bread, baked in a covered pan. YUM! Ingredients: 1 pound lean ground beef 2 eggs, well beaten 1 cup self-rising cornmeal mix 14 ¾ ounce can cream-style corn 1 cup milk ¼ cup vegetable oil2 cups finely shredded cheddar cheese 1 large onion, finely chopped 2-4 hot peppers, washed, cored and finely chopped ½ to 1 tablespoon of peanut oil to grease cast cilantro, for garnish (optional) In a large skillet, brown 1 beef pound lean ground over medium heat, stirring constantly. Drain and set aside. In a large bowl, 2 eggs with an electric mixer. Stir in 1 cup self-rising cornmeal, 14 ¾ ounce can of cream style corn, 1 cup milk and ¼ cupVegetable oil. Set to 1 ½ tablespoon of peanut oil in a 10 ½-inch cast iron pan, and provide heat until smoking hot, but not. (Unless you have a cast iron skillet, you can use a 10-inch deep dish pie dish greased with peanut oil to use, but does not heat the oil.) Pour half of batter into hot skillet corn bread. Top evenly with the browned ground beef, followed by 2 cups shredded Cheddar cheese, 1 chopped onion and 2-4 minced hot peppers. Try to keep up with a coating to obtain complete and uniformeach layer. Pour ...