Directions: |
Directions:Preheat oven 350, Alternatively, build a moderate wood fire and let it burn down to coals while preparing the casserole.
Brown and crumble the meat in a dutch oven. About halfway through cooking the meat, throw the onion in and let it cook with the meat. Salt and pepper to taste.
Once the meat is done, drain excess grease if you prefer, spread the meat evenly in the bottom of the dutch oven. Pour the beans with their juice over the meat and spread them evenly. Scatter the corn (with juice) evenly over the beans. Mix the cornbread batter and spread it evenly over the top of the corn and beans. Bake for about 45 minutes to 1 hour, until the cornbread is well done and the juices from the casserole are bubbling up around and through the cornbread. Or, put the lid on the dutch oven, put about a scoop of coals under the dutch oven and a generous heap on the lid, and bake until the cornbread is done, etc. Baking time will vary somewhat, depending on the heat of the coals. |
Personal
Notes: |
Personal
Notes: This is obviously a camping recipe that also works pretty well in a kitchen. More specifically, it originated as a Boy Scout recipe, one of the first ones I learned on (about 1962, but this was being cooked by Boy Scouts a long time before that). And you have your meat, veg, and bread all in one pot, usually all in one spoonful.
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This recipe for Plains Casserole is from