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Winters within the South are identified to be sunny and mild-weight, but each from time to time, we’re confronted with snow and ice. That’s should always you’d assume the cease of the arena became upon us! Just a few years abet, we had an ice storm that knocked out energy for days. I pulled out my daddy’s solid-iron Dutch oven and made this casserole on a bed of coals within the hearth. It labored like a appeal and made us in actuality feel like we would salvage thru the storm in spite of every thing!
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- 1 lb. ground beef
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 jalapeño, seeded and chopped
- 2 c. dried pinto beans, cooked
- 2 c. tomato sauce, homemade or retailer-sold
- 1 medium tomato, chopped
- 1 c. Grated Cheddar
- 1 c. self-rising yellow cornmeal mix
- 1/2 c. self-rising flour
- 1 spacious egg
- 1 c. buttermilk
Instructions
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Step 1
Preheat oven to 400°.
- Step 2In a spacious ovenproof skillet or Dutch oven dwelling over medium warmth, cook the bottom beef, breaking up meat with a wooden spoon, till browned thru, 3 to 5 minutes. Drain the plump from the meat. Add onion, garlic, jalapeño, pinto beans, tomato sauce, and tomato and protect away pan from warmth. High with cheese.
- Step 3In a medium bowl, combine cornmeal, flour, egg, and buttermilk. Pour the aggregate on high of the meat mixture.
- Step 4Bake till the cornbread topping is frivolously browned, 15 to 20 minutes. Attend sizzling.
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Step 1
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