CORNED BREAD CASSEROLE

By carrot123

FROM EAT-L 2009

Ingredients

• From
• Sue Davern
• To
• eat-l recipes
• Cornbread Casserole from Ann Hilgeman
• via the 2009 Eat-L Cookbook, page 47
• 1 recipe cornbread (use a mix or your own favorite recipe)
• 2 C corn (fresh, frozen, or canned-if canned, drain well) - optional
• 1 lb ground beef
• 1 onion, chopped
• 1 can chili
• 2 cups shredded cheese (cheddar, pepper jack, whatever)

Preparation

Step 1

Directions:
Preheat oven to 400 degrees.

Prepare cornbread according to package directions. Add corn.

Grease a cast iron skillet (preferred) or a large casserole dish. Place in oven to preheat.

Brown one pound of ground beef and one chopped onion. Stir in one can of chili. Sometimes I omit the chili.

Place 1/2 batter in heated skillet. Top with beef, onion and chili mixture. Spread cheese on top of meat. Top with remainder of cornbread batter.

Bake for 30 minutes or until cornbread passes the thumb test (bounces back when you press it with your thumb).

*Ann’s note: I never make this the same way twice.
*Judy Heuman’s note: My family loved it.