Dinner & A Book

Cheesy Tomato & Spinach Cornbread Pie

1(6 to 8.5oz) pkg cornbread or corn muffin mix

2/3 cup whole milk

1 large egg

1 cup shredded cheese (Cheddar or Monterey Jack)

1 cup chopped Baby Spinach

1 cup frozen yellow or white corn

1 (15oz) can pinto beans (optional)

Directions

Preheat oven to 400°F. in a large bowl, whisk together cornbread or corn muffin mix, whole milk, and egg. Stir in shredded cheese, baby spinach, frozen yellow or white corn an pinto beans (optional), drained and rinsed. Pour into a 10 inch cast-iron skillet (or a skillet generously coated with cooking spray). Arrange 1 medium sliced tomato and ½ cup shredded cheese over top. Bake until puffed and golden brown.