Beef - Cornbread Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Fast and easy meal with a little extra zing to it. Ingredients:
2 lbs ground beef |
2 teaspoons mccormick hot shot seasoning (or 1 tsp black pepper and 1 tsp red pepper , cayenne) |
1 medium onion, diced |
2 cloves garlic, minced |
3 teaspoons chili powder |
20 ounces rotel diced tomatoes with mild green chilies, with juice |
3 tablespoons cornstarch |
1 cup flour |
1 cup cornmeal |
2 teaspoons baking powder |
2 eggs |
1/2 cup milk |
3 tablespoons vegetable oil |
14 ounces creamed corn |
2 cups cheddar cheese, shredded |
Directions:
1. Preheat oven to 375°F/190°C.
2. Brown meat with Hot Shot seasoning, breaking it apart; drain.
3. Add onion, garlic and chili powder; saute until onion is translucent.
4. Mix in cornstarch and then add tomatoes; let simmer on low while assembling the cornbread.
5. Stir together the flour, cornmeal and baking powder; in a seperate bowl whisk the eggs, milk, oil and corn then stir into flour mix until well blended.
6. Stir in cheese.
7. Pour meat into a 13x9 inch (3L oblong) casserole dish; spread batter evenly over meat and sprinkle with a bit more cheese.
8. Bake for 45 minutes or until bread is done and golden brown.
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