Archive for the ‘recipe’ Category

Cowboy Cornbread Casserole recipe

Anyone else getting creative with cooking right now? Due to the COVID-19 pandemic my husband & I have eaten 100% of our meals at home for the past 27 days.

My husband was drooling over an episode of The Pioneer Woman on TV yesterday when Ree Drummond made “Tamale Pie”.

That got me pondering on what could I make that would be similar with the ingredients we have on hand. They say “necessity is the mother of invention”. The “stay at home” orders & “social distancing” stuff going on right now means I can’t just easily run to the grocery store to get special ingredients. In fact we have been using a combination of Shipt & Instacart to have groceries delivered to lessen the risk of exposure. After looking at a few recipes online I ended up making up my own recipe with what we have on hand and avoiding ingredients that could trigger reflux. Many casserole recipes have lots of tomatoes, garlic, onions, etc… that I have to avoid.

My husband LOVED it so I quickly typed up my recipe so I wouldn’t forget it 😋
———————————————————————

Cowboy Cornbread Casserole

Makes about 6 servings
Prep time: 10 minutes
Cooking time: 30-35 minutes
Total time: 40-45 minutes

Ingredients:

  • 1-1.5 lb ground beef (85/15)
  • sea salt (finely ground)
  • black and white pepper (finely ground)
  • McCormick Gourmet Organic Chipotle Chile Pepper seasoning
  • Mrs. Dash Dash Southwest Chipotle Seasoning Blend
  • 1 cup frozen extra sweet corn
  • 1 can (15 oz.) pinto beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 package Jiffy Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • butter or bacon grease to grease the pan

Directions:

  • Preheat oven to 375°F.
  • Lightly grease a 9 x 13 inch pan and set aside. For added flavor, I used bacon grease to grease the pan.
  • In a large skillet, brown the ground beef. Add the salt, pepper and other seasonings (vary amounts based on taste). Brown over medium-high heat until the beef is well browned. Drain excess grease from the pan. Stir in the frozen corn and pinto beans. Pour the mixture into the greased baking pan and set aside.
  • Prepare one box of Jiffy Corn Muffin Mix according to the directions on the side of the box. Let batter rest for a couple of minutes.
  • Sprinkle the shredded cheese over the beef mixture.
  • Spoon the prepared Jiffy Corn Muffin batter on top of the cheese.
  • Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
  • Bake for 30-35 minutes until the edges are bubbly and the cornbread is golden brown.
  • Let the casserole stand for a few minutes before serving.


Angela Moorad, MS, CCC-SLP, Founder of OMazing Kids, LLC

Retired Pediatric Speech-Language Pathologist with 28 years experience …. posting frequently again on social media about resources, apps & AAC stuff. And occasionally a recipe or two 😉

Facebook: http://www.facebook.com/OMazingKidsYoga

AppPeeps Facebook Group: https://www.facebook.com/groups/OMazingKidsAppPeeps/
 (I am only approving those who answer the two questions to help keep spammers out of the group. Please let folks know if you invite them to join)

Instagram: http://instagram.com/amoorad1

Twitter:
 https://twitter.com/amoorad

Blog: http://omazingkidsllc.com

{Please ignore any ads that may appear below. This is a free blog and I don’t have any control over ads nor do I profit from them}