Cornbread Casserole

When I first got my new apartment, my Nana parted with several cookbooks to help me build up my own collection. One book she gave me is called The One-Dish Bible.

I love this book! I am a lover of casseroles and skillets and this book is full of them! It also has many recipes for a slowcook too, but unfortunately I currently do not have a slowcooker. This is something that will be remedied in the nearish future.

This recipe is loosely based on the "Tamale Beef Squares" recipe in the book.

½ lb ground beef
1 green pepper, chopped
½ an onion, chopped
1 jalapeno, diced
1 can diced tomatoes, drained
1 can tomato sauce
1 cup shredded cheddar cheese
1 pkg jiff corn bread
            -1/3 C. milk
            -1 egg

Step one! Follow the instructions for making the corn bread. I have a love for corn bread, so for this recipe I made a double batch. Depending on the size of the pan you have to use, and how much you <3 corn bread, you may want to make a double batch as well.

While your cornbread is in the oven, season your ground beef and brown it with your onions, pepper, and jalapenos. For seasoning I used salt, habenaro garlic pepper, paprika, and garlic powder. I love a good bite, so much of what I make, I make hot. Best thing about spices, add what you like and make it your own. Just remember that when adding spices, you can always add more, but you cannot take it back out.

Stir the veggies around while browning to make sure they don’t burn. Once your meat is cooked, add the drained diced tomatoes and tomato sauce.

Once the bread is finished breaking, and the beef mixture is heated through, smother the mixture on top of the cornbread.

Coat the sauce nice and evenly over the corn bread.

And then, the best part; Top with Cheese!!

Mmm.. Cheese. I love cheese. The recipe says to use about one cup of cheese, and that’s on account of most people don’t have as big a love for cheese as I. I probably used about 2 cups. Top that amazing dish with however much cheese makes you happy.

Then, stick that dish of amazing under the broiler until it is nice, bubbly, and browning on the top. Once you have that perfect melty cheese look, pull it out of the oven.

You may want to let it sit for a bit, but once you’re ready serve up and enjoy!

Just as a side note: I get really really grossed out by soggy bread, and I was worried that the left over corn bread would be soggy the next day, but it wasn't! It remained crumbly and amazing and delicious!.