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.

mommys-kitchen-moms-meaty-cornbread-casserole-2

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.

mommys-kitchen-moms-meaty-cornbread-casserole-3

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.

mommys-kitchen-moms-meaty-cornbread-casserole-4

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.

mommys-kitchen-moms-meaty-cornbread-casserole-5

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

mommys-kitchen-moms-meaty-cornbread-casserole-6

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

Upside Down Apple Skillet Cake

Hey friends! I’m Christy Jordan from SouthernPlate and I’m thrilled to be guest posting on Southern Pantry. Linda Carman is one of the sweetest ladies you could ever meet and being able to work with her in any way is always an honor and a treat.

One of my very favorite shortcuts in the morning are muffin mixes and one of my personal favorite muffin mixes of all time is the Martha White® Honey Bran Muffin Mix. A bag of that muffin mix and five minutes in the kitchen and I can turn out a dish that will make you sing!

I often use the Martha White® Honey Bran muffin mix to make apple bran muffins because the old-fashioned bran flavor just pairs so well with a good old apple. Today, I’m sharing how I use it to make an upside down apple skillet cake.

My husband’s grandmother, Granny Jordan, was the first one I knew who made apple skillet cakes like this. I actually got my recipe from her from scratch version. She had a heart of gold and was the epitome of a southern lady. Granny Jordan could always be counted on for love, grace, and good cooking!

This quicker version pays homage to her original and makes a delicious special breakfast, coffee treat, or suppertime dessert.

Ingredients
1-2 apples

1 stick butter

1 cup dark brown sugar

1 teaspoon cinnamon

1/2 tsp allspice (optional)

1 package Martha White® Honey Bran Muffin Mix

Instructions
Preheat oven to 350°F. Place stick of butter in the bottom of an 8 inch round cake pan and place in oven to melt butter while it preheats.

Prepare muffin mix according to package directions. Stir in cinnamon and allspice, set aside.

Peel and slice apple into thin slices.

Remove cake pan from oven and sprinkle brown sugar over butter. Arrange apple slices over this. Carefully spoon muffin mix batter over the apples.

Bake for 25-30 minutes, or until set in the center. Allow cake to sit for ten minutes to allow the remaining butter to soak in before turning out onto a large plate.

Serve warm by itself or topped with homemade whipped cream.

Note: Can use 1/2 of the butter called for in recipe if you like.

Strawberry Biscuit Cobbler

For as long as I can remember food has always been a big part of how I express love and kindness to my family. It feels good to make something special for them and be able to enjoy it together. Even better is getting to make those special dishes with a family member.

Growing up, food was a big part of my childhood. I remember my mom calling me into the kitchen and telling me it was time to learn how to cook. I was small and could barely see above the counter, but I pulled up a chair, stood on it and found my place. Cooking with my mother wasn’t the easiest, because she was definitely set in her ways, but I loved just being in the kitchen with her.

Everyone has special memories from their childhood. For me it has always been food and cooking. Food memories are the one thing that can be passed down from one generation to the next. As a mother of three, I too, am looking for ways to create similar experiences and memories with my own children.

When my kids were younger, my husband and I started an annual tradition of apple and berry picking. We live in North Texas, so we’re blessed to have several local pick-your-own fruit farms in the area. Each fall we pick apples and every summer we pick strawberries, blackberries and blueberries.

It’s so much fun driving out to the country, picking and eating the berries, loading up all of our goodies and heading back home. Berry picking is the one tradition that I look forward to every year.

Strawberries are my family’s absolute favorite, so we usually pick quite a bit. I store several bags in the freezer to use over winter, and the remainder is used to make jam, my Mom’s Strawberry Cake and our favorite Strawberry Biscuit Cobbler.

The biscuit topping in this cobbler bakes up golden brown with fluffy drop biscuits that are perfect for soaking up all that strawberry filling.  Serve this cobbler warm with a dollop of whipped cream.

What food traditions are part of your family?

Ingredients
Filling:
2 lbs – fresh strawberries
1/2 – cup sugar
3 – tablespoons flour

Biscuit Topping:  
1 1/2 – cups Martha White® self rising flour
2 – tablespoons sugar, plus more for biscuit topping
4 – tablespoons cold and cubed butter
1 1/4 – cups cold heavy cream

Directions
Preheat oven to 350° degrees. Hull the strawberries, cut them into quarters, and place in an 8 x 8 or 9 x 9 inch baking dish.

Make the filling using a small bowl. Mix the sugar and the flour together; sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture lightly to combine, and set aside.

Make the biscuit topping in a large bowl. Combine all the dry ingredients; using a pastry blender, cut the butter into the flour mixture to resemble coarse meal.

Add the cream and mix until moist. Spoon the biscuit mixture on top of the filling. It should be plopped on in clumps. You don’t want a perfectly smooth topping.

Sprinkle the biscuit topping with additional granulated sugar.  Bake 25 minutes or until the topping is lightly golden brown and the filling is bubbly.

Let cool until the juices thicken. Serve warm by itself or with fresh whipped cream.

Cook’s Notes: If you don’t have self-rising flour on hand, you can make your own.  For each cup of all-purpose flour, add 11/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine and continue with the recipe.

Tina
www.mommyskitchen.net