Cowboy Cornbread Bake
1 pound Ground Beef or (your favorite meat)
1 can 15-15 1/2 ounce can chili beans with sauce
¼ c chopped peppers
¼ cup chopped red onion
¼ teaspoon Tony Chachere’s Creole Seasoning
¼ teaspoon garlic powder
1 cup Shredded Colby Jack Cheese
Preheat oven to 350*.
Grease a 9 in round pan. Brown ground beef until no longer pink, drain if necessary. In the round pan mix together cooked ground beef, kidney beans, peppers, onion and seasoning. Sprinkle a little shredded cheese on top. In a small mixing bowl prepare your favorite cornbread recipe. If in a pinch use two boxes of Jiffy cornbread mix and follow box directions. Pour batter over beef mixture. Bake in oven uncovered for 30-35 minutes or until a cake tester or toothpick comes out clean.
Run a knife around edge of pan to loosen cornbread. Carefully invert onto a heat safe plate or platter. Sprinkle the top with remaining cheese and put back in oven for about 3 minutes or until cheese is just melted. Slice into wedges and top with sour cream.
Yield 8 servings
1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 cup milk
1/3 cup vegetable oil
In a large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into a greased 9 inch pan.
Bake at 350* for 30 minutes or until cake tester inserted into center comes out clean.