This cornbread casserole recipe is the proper dish for wranglers, its creator informed Fox Information Digital.
Debi Morgan of Asheville, North Carolina, is the creator of the Southern meals weblog Quiche My Grits. She mentioned she was “impressed to make this Cowboy Cornbread Casserole as a result of it is a Southern model of a tamale pie.”
As she informed Fox Information Digital, “This simple skillet meal is topped with selfmade buttermilk cornbread, which makes it wealthy and scrumptious.”
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So how did the dinner dish get its title?
“It is named ‘cowboy’ as a result of it is a daring and hearty dish, feeds a crowd and is certainly filling after a tough day of labor,” Morgan mentioned.
The Cowboy Cornbread Casserole is a Southern spin on the tamale pie. (Quiche My Grits)
Cowboy Cornbread Casserole by Debi Morgan of Quiche My Grits
Supplies wanted
Forged iron skillet (giant 12-inch measurement)
Substances
Chili Filling
1-pound lean floor beef
1 candy onion (diced)
1 teaspoon minced garlic
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½ teaspoon salt
10 oz. can Rotel diced tomatoes, undrained
6 oz. can tomato paste
1 packet gentle chili seasoning (1.25 oz.)
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15 oz. can black beans, undrained
15 oz. can candy corn, undrained
2 cups sharp cheddar cheese (shredded)
A 12-inch forged iron skillet is required to make the Cowboy Cornbread Casserole by Debi Morgan. (Quiche My Grits)
Cornbread topping
2 cups self-rising cornmeal combine (“I exploit Martha White,” says Morgan.)
1¾ cups buttermilk (low fats)
¼ cup melted butter
1 giant egg, overwhelmed
Non-compulsory garnishes
Sliced jalapeños
Bitter cream
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Inexperienced onions
Diced pink peppers
The Cowboy Cornbread Casserole “is topped with selfmade buttermilk cornbread, which makes it wealthy and scrumptious.” (Quiche My Grits)
Instructions
1. In a forged iron skillet, brown floor beef with onions, then drain grease.
2. Add chili seasoning, a can of Rotel diced tomatoes and tomato paste.
3. Stir in a can of corn kernels and black beans (each undrained).
4. Combine every little thing within the skillet, then add cheese on prime of the bottom beef combination.
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5. Make buttermilk cornbread and unfold the batter on prime of the cheese.
6. Bake at 375 levels Fahrenheit for half-hour till the cornbread is golden brown. Cool barely, then add toppings like cheese, jalapeños, bitter cream, inexperienced onions and pink bell pepper if desired.
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This unique recipe is owned by Quiche My Grits and was shared with Fox Information Digital.
