Tex-Mex Skillet Supper Corn Bread

One cast iron skillet, two layers, and a complete Tex-Mex dinner. The bottom layer is a sauté of black beans, bell peppers, hot peppers, canned tomatoes with juice, onion, cumin, and cilantro cooked right in the skillet. The top layer is a from-scratch cornbread batter spread over the beans and baked until golden and firm.

Cumin goes into the hot oil first, blooming before the vegetables hit the pan. That quick toast in oil wakes up the cumin’s earthy, smoky character and infuses the entire filling with warmth. The bean mixture stays in the skillet, the cornbread batter goes right on top, and the whole thing slides into a hot oven.

The cornbread batter uses egg whites instead of whole eggs, keeping it light. Don’t overmix. A few lumps in the batter are fine and actually make for a more tender cornbread topping than a smooth one.

Kitchen Tips

• Use an ovenproof skillet (cast iron is ideal). The filling cooks on the stovetop, then the whole pan goes straight into the oven
• Bloom the cumin in hot oil before adding the vegetables. This releases the essential oils and intensifies the flavor
• Spread the cornbread batter as evenly as possible over the beans. Thin spots will dry out while thick spots stay gummy
• Let the skillet rest 5 minutes before serving so the layers set and hold together when scooped

Variations

• Add a layer of shredded cheddar or pepper jack between the beans and cornbread
• Stir corn kernels into the cornbread batter for extra sweetness and texture
• Use pinto beans or kidney beans instead of black beans