The Scoop
This Cowboy Supper combines layers of flavors in a single skillet, perfect for new beginnings.
The first time I tackled this Cowboy Supper, it was moving day into my rustic studio apartment. Surrounding myself with boxes and bubble wrap, I wanted a dish that felt like a comforting embrace. Among the few items not buried in packing tape were a can of red beans and some diced tomatoes. A peek into my tiny fridge revealed a Polish sausage ready for a role in dinner. I also had a sweet cornbread mix waiting for its time to shine—a gift from my old roommate who knew my love for layering textures and flavors.
Deciding on a one-pan wonder, I reached for my trusty cast-iron skillet. First, I browned the sausage, allowing its savory scent to fill the space and remind me of old campfire meals. Tossing in the red beans and tomatoes, I sprinkled in seasoned salt and garlic powder for a punch of flavor. Letting it simmer, I reminisced about those lazy Sunday afternoons spent in the kitchen, experimenting with spices. Preparing the cornbread mix, I remembered to always let it rest before serving. This ensures the flavors meld and the cornbread has a light, fluffy texture—a kitchen trick I picked up from my grandmother.
As the skillet went from stovetop to oven, I took a moment to savor the aroma of the simmering mixture and rising cornbread. It was a blend of nostalgia and new beginnings, seasoned by my journey to this point. That evening, sitting cross-legged on the floor, I dug into the Cowboy Supper straight from the skillet. It was a meal that marked both an end and a beginning, capturing the spirit of adventure I was embarking on in my new home.
Ingredients
- 2 cups Polish sausage, chopped
- 1 (16-ounce) can red beans, undrained, can substitute kidney beans
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can chopped green chiles
- 1 tablespoon seasoned salt
- 1/2 teaspoon garlic powder
- 1 (7-ounce) package sweet cornbread mix, plus the ingredients called for on the package
Directions
- In a cast-iron skillet over medium heat, brown the sausages, about 5-7 minutes.
- Add the beans, the tomatoes, the chiles, the seasoned salt, and the garlic powder, stirring to combine.
- Bring the mixture to a boil.
- Reduce the heat and simmer until thickened, about 10 minutes.
- Preheat the oven to 400 degrees F.
- Prepare the cornbread batter according to the package directions.
- Pour the cornbread batter over the top of the skillet.
- Bake until the cornbread is lightly golden on top and is cooked through, about 17-20 minutes.
- Serve.
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