Jalapeño Popper and Cornbread Skillet

Keystone Jalapeno skillet

Jalapeño Popper and Cornbread Skillet

You’ll make your dinner “pop” with a hearty skillet make from all natural Keystone Pork. This family favorite Jalapeño Popper and Cornbread Skillet recipe has just the right amount sweet to heat ratio.

Keystone Jalapeno skillet

Ingredients

  • 1 can (28 oz) Keystone Pork, drained
  • 1 box (8.5 oz) cornbread mix (plus required ingredients)
  • 2 cups baked beans
  • One box (18 oz) frozen cream stuffed jalapeño peppers
  • 1/2 cup red pepper, diced
  • 2 scallions, thinly slice
  • 3/4 cup water

Steps

  1. Preheat the oven to 450 degrees F.
  2. Prepare the cornbread batter according to the package directions (do not bake). Set aside.
  3. Combine the Keystone Pork, baked beans and 3/4 cup water in a 10-inch cast-iron skillet. Spread the cornbread batter over the mixture and lightly press the jalapeño peppers into the batter. Sprinkle scallions and red peppers on top of skillet.
  4. Transfer skillet to the oven and bake until peppers are golden brown and the batter is cooked throughly, approximately 25 minutes. Sprinkle additional scallions on top and serve warm.