Dal Cornbread Skillet

Our very nontraditional take on a cowboy casserole features our Kidney Bean, Carrot, and Tamarind Everyday Dal topped with cheesy, cumin seed-studded cornbread. It’s a warming and cozy one-pot dinner the whole family will love.

Serves 6


2 tbsp unsalted butter, divided

3 packages Maya Kaimal Kidney Bean, Carrot & Tamarind Organic Everyday Dal

1 (8.5oz) package cornbread muffin mix

1 egg

1/4 cup whole milk

2 cups finely shredded 3-cheese Mexican blend, divided

1 tsp cumin seeds

Sliced scallions, sliced avocado, and pickled jalapenos, for serving

Greek yogurt or sour cream, for serving


Step 1
Preheat oven to 375.

Step 2
Melt 1 Tbsp. butter in a 10-inch cast iron skillet over medium heat. Pour in dal and remove from heat.

Step 3
Whisk together cornbread mix, egg, milk, half of the shredded cheese, and cumin seeds into a smooth batter.

Step 4
Sprinkle the remaining half of the cheese over the top of the dal in skillet, then dollop cornbread batter over the top, leaving about a one-inch gap between the edge of the skillet and the cornbread. Dot the top with remaining butter.

Step 5
Bake until cornbread is puffed and golden-brown and edges are bubbling, about 30 minutes.

Step 6
Serve topped with scallions, avocado, and pickled jalapeno, with yogurt alongside.