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Cowboy Cornbread

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Serves 12-15 | Prep Time 25 | Cook Time 50-60

Why I Love This Recipe

This is a great semi spicy casserole kind of thing to take to a pot luck!

Easy to make, too ;)

(Modified from the is provided)

Ingredients You'll Need

For the filling:
2 lbs. ground beef
1/2 large sweet onion, diced
2 Tbsp. fresh garlic, chopped
Salt and pepper to taste
1 1/2 Tbsp. dark chili powder
1/2 Tbsp. ground cumin
1 tsp. ground chipotle or cayenne pepper
2 10oz. Cans Rotel tomatoes (drained)
1 15oz. Can Ranch Style beans
2 cups shredded sharp cheddar cheese

For the cornbread:
3/4 cup melted butter
1 cup granulated sugar
3 x-large eggs
1 1/2 cups buttermilk
3/4 cup sour cream
3/4 tsp. baking soda
3/4 tsp. kosher salt
1 1/2 cups all-purpose flour
2 cups yellow corn meal
1 cup shredded sharp cheddar cheese
1 14.75 oz. can cream corn


Brown the ground beef with the onions and garlic, drain the fat.

Add the ground beef mixture back into the pan and add the salt, pepper, chili powder, cumin and ground chipotle or cayenne.

Add the Rotel tomatoes and the Ranch style beans.

Simmer 10 minutes.

Allow to cool

In a large bowl, add the melted butter, sugar, eggs buttermilk and sour cream and beat until the eggs are incorporated.

Add the baking soda, salt, flour and corn meal and beat until just incorporated.

Add the cheese and corn to the batter and mix.

Preheat oven to 375 degrees (If using a convection oven, make it 350 degrees).

Grease a 10x15 casserole dish

Spoon half of the cornbread batter into the casserole dish.

Spoon all of the meat mixture onto the batter and sprinkle the 2 cups of shredded cheddar on top.

Spoon the rest of the cornbread batter onto the top of the meat mixture, making sure it is all covered.

Bake until browned and the middle springs back when touched, about 50 - 60 minutes (if using a convection oven, check it after 45 minutes)

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