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Upside Down Skillet Dinner

BY Kevin Lee Jacobs | July 31, 2020 22 Comments

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Upside Down Skillet Dinner is my new favorite thing. To make it, you simply bake — in a skillet — some vegetables and meat beneath a layer of cornbread batter. Then you invert the works, all in one shimmering piece, onto a plate or platter.  The finished product resembles a savory Tarte Tatin. Here’s the simple step-by-step:

Note: Feel free to experiment with ingredients! Upside Down Skillet Dinner can be made almost exclusively from garden (or farmers’ market) gleanings plus leftover cooked meat.

Another note: Hungry for more? Get my email updates and subscribe to my YouTube channel.

Wanna watch me make this dinner in real time? Click the play arrow above. Otherwise, scroll down for the photographic howto and the printable directions:

To start, select 4 cups total of whatever filling ingredients you wish to use.  I used diced onion, diced red bell pepper, broccoli florets, and already-cooked ground chicken — roughly 1 cup of each.

Next, grab a 10-inch-diameter oven-proof skillet. I used my well-seasoned cast-iron skillet here. You might like to use a non-stick skillet. Again, just make sure the skillet is oven-safe!

Tip 1 1/2 tablespoons of vegetable oil into the skillet, and let it warm over medium heat.

Add the veggies, some salt and pepper, and a dash of crushed red pepper.

Cornbread and crushed red pepper are a match made in heaven.

Lower the heat, cover the skillet, and let the veggies sweat until fork tender — about 10 minutes.

Meanwhile, preheat the oven to 400°F. Also, prepare the cornbread mixture. I used Jiffy Corn Muffin Mix. Even nicer, I think, would be the cornbread topping we used for Tamale Pie (click here for the recipe).

If you use the Jiffy mix, ignore the directions on the box! In a medium bowl, whisk together 1 large egg and 2/3 cup buttermilk (or regular milk).

Then add the contents of the box…

And whisk to combine. Let the mixture sit while we finish off the filling.

Scatter the already-cooked ground chicken as evenly as you can over the veggies.

Give the chicken a blast of garlic powder, but do not stir it in. For the prettiest presentation, the veggies must remain in a colorful layer at the bottom of the skillet.

Spoon the cornbread batter over the chicken layer…

And then spread it out, all the way to the edge of the skillet.

In the video, I sprayed the exposed part of the skillet with non-stick spray. Feel free to omit this step if you are using a non-stick skillet.

Pop the skillet, uncovered, into the preheated oven. Bake until the cornbread topping turns golden brown — 25-30 minutes. Then transfer the skillet to a wire rack and let it cool for 5 minutes.

Run a knife or an offset spatula between the “pie” and the edge of the pan.

Then place a round platter or plate over the skillet…

Invert the two…

Et voila — Upside Down Skillet Dinner! As you can see, the cornbread topping is now the savory base for the jewel-toned veggies on top.

Divide the pie among 4 plates…

And dig right in!

This Upside Down Skillet Dinner is a complete meal. The only accompaniment you’ll need is a bottle of ice-cold Sancerre. Or a pitcher of iced tea.

I hope you’ll give this easy main course a try some day. What a great way to use up the odds and ends that one finds while cleaning out the refrigerator!  xKevin

Print Recipe
5 from 4 votes

Upside Down Skillet Dinner

Veggies and meat baked beneath a layer of cornbread. When unmolded, the cornbread crust is on the bottom.
Prep Time5 mins
Cook Time10 mins
Course: dinner
Cuisine: American
Keyword: bell pepper, broccoli, cornbread, skillet dinner
Servings: 4

Equipment

  • A 10-inch-diameter well-seasoned cast-iron or non-stick skillet, and a lid

Ingredients

For the filling:

  • 1 1/2 tablespoons vegetable oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 cup broccoli florets
  • Seasonings: Salt, pepper, red pepper flakes, garlic powder -- a sprinkling of each, or to taste
  • 1 cup cooked ground meat (chicken, turkey, or beef)

For the cornbread crust:

  • 1 large egg
  • 2/3 cup buttermilk (or, use regular whole milk)
  • 1 (8.5 ounce) box Jiffy Corn Muffin Mix

Instructions

  • Preheat the oven to 400°F. Warm the vegetable oil in the skillet over medium heat. Add the onion, bell pepper, broccoli, and seasonings. Stir to mix. Cover the skillet, reduce heat to "low," and let the veggies sweat until tender -- about 10 minutes.
  • Make the cornbread batter: In a medium bowl, whisk together the egg and buttermilk. Then add the packaged mix, and whisk to combine. Let sit for a minute or two while you finish the filling.
  • Sprinkle the ground meat as evenly as possible on top of the veggies. Spoon the cornbread mixture on top, and then spread it out to the edge of the skillet.
  • Bake in the preheated oven until the cornbread puffs and browns -- 25-30 minutes. Transfer to a wire rack and let cool for 5 minutes.
  • To unmold the dinner, first run a knife between the crust and the sides of the skillet. Remembering the skillet handle is red hot (use an oven mitt!) set a round plate or platter on top of the skillet, then invert and unmold. If any bits have stuck to the bottom of the skillet, simply scrape them up and return them to the top of the molded dinner. Serve hot, warm, or at room temperature.
Late July Kitchen Garden Tour
Easy Italian Pasta Salad

Comments

  1. 1

    JoAnne says

    July 31, 2020 at 3:38 pm

    I’d like to use bulk breakfast sausage and make it for breakfast/brunch. Copied the recipe.

  2. 2

    Kevin Lee Jacobs says

    July 31, 2020 at 4:00 pm

    Hi JoAnne – Bulk breakfast sausage should be excellent in this dish. Let me know how it works out for you!

  3. 3

    Ellen Collins says

    July 31, 2020 at 6:16 pm

    Kevin, this is the perfect way to use up those leftovers that’s not quite enough for all but with the combination will be the perfect amount. I’ll be making this up in the very near future!

  4. 4

    Pat Cooper says

    July 31, 2020 at 6:54 pm

    Hi Kevin, sounds delicious and easy to prepare. Where did you purchase your cast iron skillet. I’ve never seen one with a cover.
    Best Regards, Pat

  5. 5

    Kevin Lee Jacobs says

    August 1, 2020 at 12:36 pm

    Hi Ellen – Yes, fun way to use up leftovers! Enjoy!

    Hi Pat – I purchased the skillet from a kitchen supply store. The same store carried all kinds of glass lids, so I purchased a 10-inch number to go with the skillet.

  6. 6

    Janice in Vermont says

    August 2, 2020 at 7:52 am

    Could you use shredded cheese in place of some or all of the meat? This reminds me of a frittata so I wonder about that.

  7. 7

    Kevin Lee Jacobs says

    August 2, 2020 at 8:11 am

    Hi Janice – Shredded cheese would be a fine substitute for the meat in this recipe. Vegetarian “crumbles” would work as well.

  8. 8

    cathy sullens says

    August 2, 2020 at 8:27 am

    kevin, kevin, kevin

    it takes less than 5 minutes to make cornbread, sad to see a box mix…hahaha you did offer an alternative, i see.

    other than that, thanks, this will be supper…smile

  9. 9

    MARAYA says

    August 2, 2020 at 8:43 am

    Kevin, before you use that corn muffin mix again, please read the ingredients. You may wish to avoid things like “hydrogenated lard.” Any hydrogenated fat is a trans fat, and even a little bit of it is very bad for you. There are also a few questionable chemicals, as with most mixes.

    Other than that, the recipe looks like a keeper – with the added link for the cornbread!

  10. 10

    Dee Nash says

    August 2, 2020 at 8:51 am

    It sounds great! For a gluten free option, Krusteaz makes a great cornbread mix. I’ll be trying it! Thanks! Dee

  11. 11

    Kara says

    August 2, 2020 at 11:16 am

    Great looking recipe! HOWEVER…WHY a boxed cornbread? It is just as easy to make from scratch, no bad fats and you can choose the kind of cornmeal you want to use. Makes in a jiffy…

    Keep the good stuff coming. I ALWAYS look forward to your posts, go to your You Tube and Pinterest to check on everything home making!

    Hug you, Kevin!

  12. 12

    Frederique Jennette says

    August 2, 2020 at 12:38 pm

    You have some great recipes for us to try this week, thank you, will start on Monday!

  13. 13

    kath parran moriarty says

    August 2, 2020 at 2:31 pm

    5 stars
    Also works in a fluted quiche pan. (My iron skillet was too roomy….) Made it with meatless meatballs, due to a vegetarian grandson. Sprinkled grated cheese on top after flipping. Thanks!

  14. 14

    Kevin Lee Jacobs says

    August 2, 2020 at 2:48 pm

    Hi Kath – Great idea — transfer to quiche pan then unmold. So glad you enjoyed the dish!

  15. 15

    Pat Crosby says

    August 2, 2020 at 9:06 pm

    Hi Kevin. Will for sure be making this for my friends when we gather. I like watching you cook. I like that you make some racket. Be well and enjoy your garden goodies.

  16. 16

    Ana says

    August 3, 2020 at 12:05 am

    I can’t wait to try this ! It sounds so good. But jiffy cornbread? Really? From Very picky Kevin? I think I heard someone blessing your heart. Lol.

  17. 17

    phyllis says

    August 3, 2020 at 11:53 am

    Your hair is perfect.

  18. 18

    MaryMargaret says

    August 4, 2020 at 1:21 pm

    5 stars
    Kevin – this made a beautiful Sunday night dinner ( a nice variation on the usual frittata ). I added a layer of feta to complement the spinach feta sausage from The Berry Farm that I used. (BTW – Dollar General has the small Jiffy Corn Muffin Mix (55cents) – Hannaford did not.

  19. 19

    Jackie Host says

    August 4, 2020 at 6:41 pm

    David this is amazing. Thank you for all of your wonderful ideas! You are amazing. I am a big fan of all you do!!!

  20. 20

    Blaschke Shirley says

    August 4, 2020 at 9:13 pm

    5 stars
    This is so savory and delicious! Next week I will try browned sausage, my husband loved it.

  21. 21

    Mary Pat says

    August 6, 2020 at 3:44 pm

    5 stars
    Delicious. It was a real hit in my home. Thank you for a real different treat. Quite a few of your recipes are my go to items for dinners. Thanks again Kevin,

  22. 22

    Ruth H says

    December 3, 2021 at 2:13 pm

    Thank you for this delicious and easy recipe. I’ve made it several times and its always a winner. It’s easy to make one half with meat and the other half vegetarian. Then the whole family is happy!

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