This cornbread casserole recipe is the perfect dish for wranglers, its creator told FOX News Digital.
Debi Morgan of Asheville, North Carolina, is the founder of the Southern food blog Quiche My Grits. “I wanted to make this cowboy cornbread casserole because it's the southern version of tamale pie,” she said.
She told Fox News Digital, “This easy skillet meal is topped with homemade buttermilk cornbread, making it rich and delicious.”
This fried apple crisp recipe is a cinnamon-filled dessert perfect for fall.
So how did the dinner dish get its name?
“It's called 'Cowboy' because it's a bold, hearty dish that feeds a lot of people and is sure to leave you full after a busy day,” Morgan said.
Cowboy Cornbread Casserole is a southern twist on tamale pie. (quiche my grits)
Cowboy Cornbread Casserole by Debi Morgan of Quiche My Grits
Materials needed
Cast iron frying pan (large 12 inch size)
material
chili filling
1 pound lean ground beef
1 sweet onion (chopped)
1 teaspoon minced garlic
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1/2 teaspoon salt
10oz Rotel canned diced tomatoes (no draining)
6 oz can of tomato paste
1 pack (1.25 oz) Mild Chili Seasoning
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15 oz can of black beans (without draining)
15 oz can of sweet corn (without draining)
2 cups sharp cheddar cheese (shredded)
To make Debi Morgan's Cowboy Cornbread Casserole, you'll need a 12-inch cast iron skillet. (quiche my grits)
cornbread topping
2 cups self-rising cornmeal mix (“I use Martha White,” Morgan says)
1¾ cup buttermilk (low fat)
1/4 cup melted butter
1 large egg (beaten)
optional garnish
sliced jalapeno
sour cream
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green onion
diced red pepper
The Cowboy Cornbread Casserole is “topped with homemade buttermilk cornbread and is rich and delicious.” (quiche my grits)
direction
1. Stir-fry the ground beef and onions in a cast iron frying pan and drain the oil.
2. Add chili seasoning, can of Rotel diced tomatoes, and tomato paste.
3. Stir in the can of corn kernels and black beans (both undrained).
4. Mix everything in the skillet and add the cheese on top of the ground beef mixture.
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5. Make buttermilk cornbread and spread the dough over the cheese.
6. Bake cornbread at 375 degrees F for 30 minutes until golden brown. Let cool slightly, then add toppings if desired, such as cheese, jalapenos, sour cream, green onions, or red pepper.
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This original recipe is owned by Quiche My Grits and was shared with Fox News Digital.
