Guest Blog, Martha White
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Mom’s Meaty Cornbread Casserole

The following post was written by our friend, Tina, at Mommy’s Kitchen.

Hi everyone this is Tina from Mommy’s Kitchen. I’m so excited to be guest posting on Southern Pantry. Today’s recipe is for one of my favorite comfort foods, Mom’s Meaty Cornbread Casserole.

This recipe is one of my absolute favorite recipes that my mother-in-law makes. Anytime we visit we can usually count on meatloaf, chicken spaghetti or this Meaty Cornbread Skillet for dinner.

Mom always makes her cornbread homemade, but I like substituting with a cornbread mix, especially if I’m in a pinch for time.

MarthaWhite® cornbread mixes taste just like homemade, so no one will ever know, not even mom! Cornbread, ground beef, breakfast sausage, corn, vegetables and cheese make up this filling skillet meal. Let’s get started and I will show you how to make this easy skillet meal your whole family will love.

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Start by preheating the oven to 350° F.. In a large skillet brown the ground beef, breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess grease from skillet. Season with salt and pepper and set aside.

In a large bowl mix the corn bread or muffin mix according to package instructions (substituting buttermilk for milk). Add eggs, cream corn and one cup of shredded cheese. Mix to combine and set aside.

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Add one tablespoon of bacon grease to a large cast iron skillet (mine measures 11 inches). Place the skillet into the oven until the bacon grease melts and the skillet is nice and hot.

Remove skillet from oven and sprinkle enough corn meal to lightly cover the bottom of the skillet (this gives the cornbread a crispy bottom). You know it’s hot enough when the corn meal sizzles as you add it.

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Pour half of the cornbread batter into the skillet. Sprinkle the meat mixture evenly over the batter and the remaining 1-1/2 cups of shredded cheese. Pour the remaining cornbread batter over the meat and cheese.  Place the skillet in a 350° F oven and bake for 30 – 35 minutes or until the cornbread is lightly brown on top and cooked through.

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Test with a toothpick by inserting into the cornbread.  If it comes out clean it’s done. Let cool, slice, and enjoy!

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Mom’s Meaty Cornbread Skillet
Ingredients: 
2 –  (7 ounce) package Martha White Yellow Cornbread of Corn Muffin Mix
½ – pound ground beef
½ – pound breakfast sausage
1/2 – cup onion, chopped
1 – clove garlic, minced
2 – 3 fresh jalapeno peppers, seeded and diced
salt and pepper, to taste
1 1/3 – cups buttermilk, well shaken
2 – eggs, well beaten
1 – (14 ounce) can creamed corn
2 1/2  – cups shredded cheddar, Colby Jack, or pepper jack cheese
1 – tablespoon bacon grease
cornmeal, for dusting of skillet

Directions:
In a large skillet brown the ground beef, breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess grease from skillet. Season with salt and pepper and set aside.

In a large bowl mix the corn bread or corn muffin mix according to package instructions (substituting buttermilk for milk). Add eggs, cream corn and one cup of shredded cheese. Mix to combine and set aside.

Preheat oven to 350° F. Add one tablespoon of bacon grease to a large cast iron skillet (mine measures 11 inches). Place the skillet into the hot oven until the bacon grease melts and the skillet is nice and hot.

Remove skillet from oven and sprinkle enough corn meal to lightly cover the bottom of the skillet (this gives the cornbread a crispy bottom). You know it’s hot enough when the corn meal sizzles.

Pour half of the cornbread batter into the pan. Sprinkle the meat mixture evenly over the batter and the remaining 1- 1/2 cups of shredded cheese. Pour the remaining cornbread batter over the meat and cheese.

Place the skillet in a 350° F oven and bake for 30 – 35 minutes or until the cornbread is lightly brown on top and cooked through.

Test with a toothpick by inserting into the cornbread.  If it comes out clean it’s done. Let cool, slice, and enjoy!

Servings: 8
Recipe source: Mommy’s Kitchen

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