Sep 9, 2014

Cowboy Up!

There is no season I love more than Autumn. The humidity disappears, the leaves begin to change and jeans and jackets can once again appear.  Two of my favorite comfort foods are cornbread and chili. Here is a way to put them together for a super simple meal combination. I hope you enjoy this as much as we did. Add a dollop of sour cream some fresh chives "bam" you have a hearty fall dish any cowboy will love!

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

Sweet Cornbread

1 cup flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 ½ teaspoons baking powder

1 egg

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.

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