I’m a big fan of cornbread (who isn’t, seriously!) Buttermilk Cornbread is my all time favorite (see it here) with its super moist and slightly crumbly texture. It’s good stuff, friends. If you haven’t tried it yet, please do so at your earliest convenience. 🙂
I’ve wanted to make this wonderful Buttermilk Cornbread into a main course casserole dish for quite some time now and am so happy to have this great recipe to share with you today. (It’s been a while in the making, friends. Several test recipes of this sucker went in the trash, seriously!) I tried making it with the cornbread on top but it never quite came out very well. The cornbread didn’t bake right, the meat mixture got over-cooked or the filling wasn’t flavored quite right.
However, happy days are here again…because this beauty is just perfect. The corn bread is baked in the pan on it’s own, while the meat mixture is cooked in a skillet on the stove. The meat filling is loaded with great southwest flavor and has just the right amount of sauciness, so the corn bread layer doesn’t come out overly dry. Once the cornbread is almost done, the saucy meat mixture is spread over the top, covered in cheese and then baked for an additional 5 minutes or so.
The result is a wonderful, hearty cornbread casserole that my family loved. Hooray! As an added bonus, it should only take you about 30 minutes from start to finish. (Another, hooray!)
Hope you get a chance to try it, gang.
Let me show you how to make it happen!
1. Preheat your oven to 400 degrees and move the rack to the center of the oven.
2. In a medium sized mixing bowl beat together 1/2 C melted butter and 1/2 C sugar. Add 2 eggs and beat to combine.
3. Pour 1 C buttermilk into a glass measuring cup. Add 1/2 tsp baking soda and stir to combine. Add this to the butter and sugar mixture and stir to combine.
4. In a separate bowl toss together 1 C flour, 1 C cornmeal, and 1/2 tsp salt. Fold it into the wet ingredients. Don’t over mix.
5. Spray a 9×13 pan with cooking spray and spread the cornbread batter out evenly into the pan.
6. Bake for 12-15 minutes or until the top is set and slightly firm. It should be almost baked completely. It’s going to go in the oven for another 5 minutes or so with the meat mixture on top, but make sure it’s just about done before you move to that stage.
7. While the cornbread is baking, grab a deep skillet and heat it up over medium high heat.
8. Add 1 pound ground beef, 2 cloves of chopped garlic, 1/2 chopped onion and 5-6 chopped mini bell peppers (I used orange and yellow). Sprinkle with salt, pepper and 3 Tb of taco seasoning. Stir and cook until the beef is cooked through and no longer pink.
9. To the ground beef mixture add 1 (10 ounce) can red enchilada sauce, 1 (14.5 ounce) can diced tomatoes (un-drained), 1 (15 ounce) can black beans (drained) and 1 C salsa (I used Pace).
Give it a nice stir, allow it to come to a simmer and let it cook on low for 5 minutes.
10. Carefully pour the meat mixture over the top of the corn bread.
11. Sprinkle with 2 C Mexican blend cheese.
12. Pop it in the oven for 5-8 minutes, or just until the cheese melts.
13. Sprinkle with fresh cilantro (optional).
Serve immediately and enjoy!
Recipe from Jamie Cooks It Up!