Monday meals: cornbread casserole

So I’ve decided this is basically a Mexican version of shepherd’s pie. And it’s delicious. I’m a huge fan of cornbread, so I was pretty confident this would be a hit – thankfully my husband enjoyed it just as much.

What you’ll need for the bottom:

  • a pound of ground beef
  • an onion, chopped
  • a package of taco seasoning mix
  • 3/4 cup of water
  • a cup of salsa or diced tomatoes
  • a cup of frozen corn

Brown the beef with the onions, then add the seasoning, water and tomatoes. Cook for a few minutes until it thickens, then add the corn and let it simmer until tender.

You can throw all that goodness into a greased casserole dish.

What you’ll need for the top:

  • a cup of cornmeal
  • a cup of flour
  • 1/4 cup of sugar
  • three teaspoons baking powder
  • 1/4 cup of oil
  • one cup of milk
  • 1 egg
  • 1 cup of shredded cheese, preferably a Mexican blend but whatever strikes your fancy

Mix all the dry ingredients together, and separately stir up the oil, milk and egg. Combine the two and add the cheese and salt to taste.

Spread the mixture over the ground beef, then pop the dish into an oven heated to 350. Bake for about 35 minutes, or whenever you can poke a toothpick into the cornbread and it comes out clean.

You can top this recipe with sour cream and green onions, or add diced chiles. Either way, it’s delicious.

Cheryl Hazelton

Cheryl Hazelton

I’m actually a Canadian, swept off my feet and across the border by my dashing husband, to the little house he built near Massena. We have two rambunctious, blonde-headed gals who inherited at least a little of our stubbornness.
Cheryl Hazelton

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