Cornbread Casserole

Cornbread Casserole

This is one of the best combinations I have ever tasted from two different kinds of food. Cornbread and ground beef into one big happy dish. Cornbread Casserole quickly became a new comfort food of mine which I will be making a lot of when the cool weather of Fall arrives. The ingredients can be found in your cupboard at home. Minimal preparation and baking time make up this very addicting meal. The outcome is so delicious, you find yourself keep eating. This is a perfect dinner for when you are in a hurry that the whole family will love! 

Ingredients: Brown sugar, 1 box of Jiffy corn muffin mix, cheddar cheese, ground beef, milk, onion, 1 egg, 1 red bell pepper, tomato sauce, BBQ seasoning, red wine vinegar, Worcestershire sauce, vegetable oil

 Heat large skillet on medium-high heat. Add ground beef. When meat is browned, add onions and peppers. In a medium-sized bowl, prepare BBQ sauce by mixing together brown sugar, vinegar, BBQ seasoning, Worcestershire sauce, and tomato sauce.

 When vegetables are tender, add BBQ sauce to skillet, reduce heat to medium and cook for 5 minutes. Reduce heat and simmer for 5 more minutes and let the mixture thicken up a little bit. During that time, stir together corn muffin mix, egg, oil, and milk. It will be a little lumpy.

Note: If you need to thicken BBQ sauce, check out the link to find tips and tricks (4 different ways) to get the job done easily!

 Once beef mixture has thickened up a little bit, spoon it into an 8×8″ baking dish.

Pour the cornbread mixture evenly on top.

Bake at 350 degrees for 25-35 minutes or until a toothpick inserted into the center of the cornbread comes out clean.

 The ground beef mixture is below the cornbread topping.

 Remove from the oven and immediately sprinkle with cheese.

Let the cheese melt and serve. 

Makes 6 servings.

Ingredients:

  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 tablespoons brown sugar
  • 3 tablespoons red wine vinegar
  • 1 tablespoon BBQ seasoning (I used McCormick brand)
  • 1 tablespoon Worcestershire sauce
  • 1 (14 oz) can tomato sauce
  • 1 (8.5 oz) box Jiffy corn muffin mix
  • 1/3 cup milk
  • 1 tablespoon vegetable oil
  • 1 egg
  • 1/2 cup cheddar cheese, shredded

Directions:

  1. Heat large skillet on medium-high heat. Add ground beef. When meat is browned, add onions and peppers.
  2. In a medium-sized bowl, prepare BBQ sauce by mixing together brown sugar, vinegar, BBQ seasoning, Worcestershire sauce, and tomato sauce.
  3. When vegetables are tender, add BBQ sauce to skillet, reduce heat to medium and cook for 5 minutes.
  4. Reduce heat and simmer for 5 more minutes and let the mixture thicken up a little bit.
  5. During that time, stir together corn muffin mix, egg, oil, and milk. It will be a little lumpy.
  6. Once beef mixture has thickened up a little bit, spoon it into an 8×8″ baking dish.
  7. Pour the cornbread mixture evenly on top.
  8. Bake at 350 degrees for 25-35 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
  9. Remove from the oven and immediately sprinkle with cheese.
  10. Let cheese melt for a couple of minutes and then serve.

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