Sage Pork Chop


2 Boxes Jiffy Cornbread Mix
1 LB 80/20 Ground Beef
1 Pkg Favorite Taco Seasoning
1/2 Cup Whole Frozen Corn kernels
1/2 Diced & Drained Tomatoes
1 Cup shredded Sharp Cheddar Cheese
1 Med Diced Onion
1 TBSP Minced Garlic
1 Can Favorite Refried Beans (optional)
8 Oz. Sour Cream (optional)
2 Fresh Sliced Avocados. (optional)
1 TSP Lime Juice For Avacado. (optional)


  • Strainer
  • Mixing Bowel
  • Whisk
  • Cast Iron Skillet



Make cornbread batter as instructed (I used buttermilk, but make it how you normally would)
Sauté the onions and garlic until they just start to turn translucent. Add the ground beef, try to break it up as much as you can, I tore it into tiny pieces with my hands as I added to the pan. Brown the beef until it is about 90% cooked, then sprinkle all but 1 tbsp of the taco seasoning on the beef, finish cooking and set aside.
Mix the remaining taco seasoning into the cornbread batter along with the 1 cup of shredded cheddar cheese.
Thoroughly drain the beef and spread on paper towels. Using another towel pat the beef removing as much grease as you can. Once fully patted down mix the beef and onions into the cornbread batter.
Add batter to a well lubed 9″x9″ baking pan or 10″ cast iron skillet and bake as instructed on the box adding 2-5 extra minutes for the additional mass.
Serve on a bed of beans topped with sour cream and sliced avocado you have tossed with the lime juice to prevent browning.




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