Hollerin’ Holic Jalapeño Cornbread Pie
1 lb All Natural lean ground beef
1 1/2 tsp salt (divided)
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp oregano
2 Tbsp avocado oil
1 1/2 cup yellow cornmeal
1/2 cup gluten-free flour
3 tsp baking powder
1/4 cup sugar
1/4 cup Crisco Pure Vegetable oil (Soybean oil ) + 2 Tbsp for wet ingredients.
1/2 cup Jalapeñoholic Spicy Jalapeño Sauce (plus additional for topping after cooked for added heat if desired!!)
1/2 cup milk
1 large egg beaten
8 oz shredded sharp cheddar cheese
1/2 cup candied jalapeños
1-2 Tbsp fresh parsley, chopped
Preheat oven to 425°
Season beef with 1/2 tsp salt, pepper, onion powder, garlic powder, cumin, and oregano.
Heat a 10-inch cast iron skillet over medium-high heat with 2 tbsp avocado oil. Add meat and cook until brown. Drain on paper towel. Set aside.
In a mixing bowl combine, cornmeal, gluten free flour, baking powder, salt and sugar.
In the cast iron skillet, add 1/4 cup Crisco and heat until a drop of water sizzles when added.
In a small mixing bowl, combine Jalapeñoholic Spicy Jalapeño Sauce, milk, egg and 2 Tbsp Crisco.
Add sauce mixture to dry ingredients. Mix well to combine. Add additional milk, if needed, until the consistency resembles thick pancake batter.
Pour into sizzling skillet and quickly smooth until even. Sprinkle browned meat evenly on top followed by 8 oz shredded sharp cheddar cheese ( I use Tillamook). Dot cheese layer with 1/2 C candied jalapeños. Garnish with chopped parsley.
Bake 15-20 minutes in center of oven until edges are brown and cheese appears toasty. Serves 6-8 depending on slice size! Add additional sauce on top to increase heat! Enjoy with a salad and your favorite beer ..or a glass of cold milk❤️