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Cornbread Topped Casserole Recipe

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This recipe for Cornbread Topped Casserole is from Our Cookbook "Heavenly Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 c. red beans
2 c. corn
1/2 onion, chopped
2-3 cloves garlic, chopped
1 can (14.5 oz) stewed tomatoes, Mexican style
2 t. chili powder
1 t. salt
1 T. hot sauce (I used Frank’s)
1/4 t. cumin
1 c. cheddar cheese

Topping:

3/4 c. corn meal
1 1/4 c. flour
1/4 c. sugar
2 t. baking powder
1/2 t. salt
1 c. milk
1 egg, beaten
1/4 c. vegetable oil


Directions:
Directions:
Brown the ground beef in a large skillet. Add onions and garlic until translucent, drain any grease from mixture. Add in beans, corn, tomatoes and seasonings. I like to chop up any large chunks of tomatoes so they are more evenly distributed. Let simmer for 2 minutes. Remove from stove and pour into a 9 X 13 baking dish. Top your meat mixture with cheese. The recipe calls for 1 c., but you can use as much or as little as you like!


Mix together the corn meal, flour, sugar, baking powder and salt. Stir in the wet ingredients (milk, egg and oil).

Take your topping and spoon it on top of the meat mixture. Spread it out evenly to cover the entire dish.

Bake at 400 degrees for 25-30 minutes. The cornbread will start to turn a golden brown color and the juices from the bottom layer will bubble a little around the edges.

 

 

 

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