"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cornbread Cabbage Casserole Recipe

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This recipe for Cornbread Cabbage Casserole, by , is from The English Family Recipe Treasury, 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!



Corn Bread.
1 1/2 c House of Autry yellow self-rising corn meal mix
1 egg
1 tbsp oil
1 c milk

1 medium head of cabbage
1 medium onion
1 lb lean ground beef
1 pk sharp cheddar cheese
2 cans of cream of celery soup (or 1 can each of cream of celery and cream of chicken soup)
1/4 c milk
favorite all purpose seasoning to taste

Make corn bread accordinng to package directions. Cook and cool then crumble. Chop Cabbage and onion. Combine, add 1 c water, season to taste and steam until just tender. Drain in collander and set aside. Season ground beef, crumble and cook til well browned. Drain thoroughly. Combine soup with milk and mix thoroughly.
Mix ground beef and cabbage and In a 9 by 13 inch baking dish, layer beef and cabbage, then crumbled corn bread till all ingredients are used. Pour soup over top and bake at 350 for 30 minutes. Layer with shredded cheese and bake additional 10 minutes or til cheese is melted.





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