Southwest Cornbread Skillet Dinner

 

When you have younguns you may wanna use mild cheddar instead of pepper jack cheese.. :)

 

Filling:

1/2 lb. smoked sausage

1 jar (16 oz.) thick and chunky salsa

 

1 can each whole kernel corn, black beans, rinsed and drained

 

Topping:

1 pkg. Jiffy® buttermilk cornbread mix

2/3 cup milk

2 oz. pepper jack cheese, shredded 

 

       Heat oven to 450ºF .  In an ovenproof skillet, combine sausage, salsa, black beans and corn.  Cook over medium-high heat, stirring occasionally 3 - 5 minutes, until bubbly and thoroughly heated.  Topping:  In a small bowl, combine all ingredients, stir until well blended.  Spoon cornbread topping over sausage mixture, spreading evenly to cover.  Bake 10 - 12 minutes, until golden brown.  Let stand 5 minutes before serving.