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Thursday, January 29, 2015

Cornbread Casserole



Cornbread Casserole is a meal all by it self... I am telling you, your family and friends would ask for more and more...you would not mine because  you love to cook. this recipe is so so gooooood on a busy day...just pop it in the oven.

cornbread mix:

1 cup buttermilk

1 cup self-rising corn meal

1 cup self-rising flour

1 egg, beaten

1 1/2 cup whole kernel corn, drained

1 can rotel tomatoes

FILLING:

5 eggs, beaten

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon ground cumin

1 1/2 pound ground beef

1 cups chopped red bell pepper

1 cup chopped onion

2 cloves garlic minced

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 400. greased with oil a 3 quart  13x9 glass baking dish.place in oven until hot about 10 mins.

In large mixing bowl, combine all cornbread ingredients; stir until well blended. Pour into hot baking dish. Bake at 400 for 15  minutes or until lightly browned.

Reduce oven to 350 . In large mixing bowl, combine 5 eggs, milk, salt, pepper and cumin; beat well.

Brown ground meat in pan, breaking it up into pieces and adding peppers,garlic and onions. after ground beef and veggie cooked remove from the pan, draining excess fat.

Layer beef and veggie over cornbread. Pour egg mixture over top. Bake at 350 for 35-45 minutes or until golden brown and set.add more shredded cheddar cheese on top to you liking and let it melt.

Cool 5 minutes before serving. Cut into squares and serve with a dollop of sour cream, dice tomatoes and cilantro.