I’m still working through my cookbook collection (I’m sure I mentioned that I have a lot of cookbooks), trying to cook one recipe from each. This one comes from Cooking through the Ages, a cookbook produced by FBC Tyler (Texas).
Colder weather has tempted me to turn the oven back on for comfort food. And what better comfort food can you ask for than something that also uses leftovers? Perfect for a busy night.
Tex-Mex Cornbread Casserole
- Cornbread mix
- 2 eggs
- 2/3 c. milk
- 1 lb leftover beef fajita meat (or 1 lb ground beef, browned)
- 1.5 c leftover fajita vegetables (or 1 medium onion and 1 green bell pepper, chopped and cooked into beef mixture)
- 1/2 c shredded Mexican cheese
- 1 can creamed corn
- 2 jalapenos, chopped
Preheat oven to 425F. While oven is heating, pour 1/2 T. blended oil into a cast iron skillet and place in oven to heat. Combine cornbread mix, eggs, milk and half of the corn. Remove skillet from oven – it should be sizzling hot. Pour in half of cornbread mix. Top with remaining corn, beef, vegetables, cheese and jalapenos. Pour remaining cornbread mix on top and return pan to oven. Cook for 25-30 minutes or until golden brown.
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| This photo doesn’t do the dish justice. At all. |
Now that’s comfort food, Texas-style. Can I get an Amen, dig in?
we did homemade hamburgers last night. JJ picked out fresh mushrooms so I caramalized those with the onions to top the hamburgers. Sliced tomatoes, cut up some lettuce and added some cheese. YUMMY. Oh, did I mention that Jer bought killer hamburger buns for the all around meal.
Sounds yummy.