I made another dinner tonight using my favorite all-purpose Mexican filling. I topped the filling with a quick cornbread batter, and baked it for a delicious dinner!
Heat the oven to 450. Place the Mexican filling in a cast iron skillet over medium high heat, and cook, stirring often, until heated through.
Spread into an even layer and remove from the heat.
Place 3/4 cup all purpose flour, 3/4 cup cornmeal, 3 tablespoons sugar, 1/2 teaspoon salt, and 1 teaspoon baking powder in a bowl.
Whisk together 3/4 cup buttermilk and 1 egg.
Mix into the cornmeal mixture, then whisk in 3 tabelspoons melted butter.
Dollop the cornbread batter over the meat filling.
Spread into an even layer.
Bake 15 minutes, until set and golden.
Cool 10 minutes before serving.