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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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My son picked this one up from a family cookbook in Arkansas; it has that perfect southern home-cooked flavor to it. In many ways, it actually resembles the good ol' cornmeal cush that the Confederates were able to make with their rations while campaigning. Ingredients:
1 lb ground chuck |
2 medium onions, coarsely chopped |
1 medium green pepper, coarsely chopped |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup plain cornmeal |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 cup milk |
1/4 cup bacon drippings |
2 large eggs, lightly beaten |
1 (15 ounce) can cream-style corn |
2 cups shredded cheddar cheese, divided |
Directions:
1. Preheat oven to 350°.
2. Cook first 3 ingredients in a large skillet over medium-high heat until meat is browned, stirring until it crumbles. Drain; return to skillet. Stir in 1 teaspoon salt and 1/4 teaspoon pepper. Set aside.
3. Place a well-greased 10-inch cast-iron skillet in oven for 5 to 7 minutes or until hot.
4. Combine cornmeal and next 6 ingredients in a large bowl, stirring until dry ingredients are moistened. Pour half of cornmeal mixture into hot skillet; sprinkle with 1 cup cheese and all of meat mixture. Pour remaining cornmeal mixture over meat mixture; sprinkle with remaining cheese. Bake for 45 to 55 minutes or until golden. Let stand 5 minutes before serving. Cut into wedges to serve.
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