This cornbread casserole recipe is the perfect dish for horse caretakers, its creator told Fox News Digital.
Debi Morgan of Asheville, North Carolina, is the creator of the Southern food blog Quiche My Grits. She said she was “inspired to make this Cowboy Cornbread Casserole because it’s a Southern version of a tamale pie.”
As she told Fox News Digital: “This simple skillet meal takes it to the next level homemade buttermilk cornbread, making it rich and delicious.”
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So how did the dinner dish do you get the name?
“It’s called ‘cowboy’ because it’s a bold and hearty dish, feeds a crowd and is definitely filling after a hard day’s work,” Morgan said.
The Cowboy Cornbread Casserole is a southern version of the tamale pie. (Quiche My Grits)
Cowboy Cornbread Casserole from Debi Morgan of Quiche My Grits
Materials required
Cast iron skillet (large 12-inch size)
Ingredients
Chili filling
1 pound lean ground beef
1 sweet onion (diced)
1 teaspoon minced garlic
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½ teaspoon salt
10 oz. can of Rotel diced tomatoes, undrained
6 ounces. can tomato paste
1 package mild chili seasoning (1.25 oz.)
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15 oz. can black beans, undrained
15 oz. can of sweet corn, undrained
2 cups sharp cheddar cheese (shredded)
It takes a 12-inch cast iron skillet to make Debi Morgan’s Cowboy Cornbread Casserole. (Quiche My Grits)
Cornbread topping
2 cups self-rising cornmeal mixture (“I use Martha White,” says Morgan.)
1¾ cups buttermilk (low fat)
¼ cup melted butter
1 large egg, beaten
Optional garnishes
Sliced jalapenos
Sour cream
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Green onions
Diced red pepper
The Cowboy Cornbread Casserole “is topped with house-made buttermilk cornbread, making it rich and delicious.” (Quiche My Grits)
Directions
1. Brown the minced meat with the onions in a cast-iron frying pan and drain the fat.
2. Add chili spices, a can of Rotel diced tomatoes and tomato puree.
3. Stir in a can of corn kernels and black beans (both undrained).
4. Mix everything in the frying pan and add cheese to the minced meat mixture.
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5. Make buttermilk cornbread and divide the batter over the cheese.
6. Bake at 375 degrees Fahrenheit for 30 minutes until the cornbread is golden brown. Let cool slightly and add toppings such as cheese, jalapeños, sour cream, green onions and red pepper if desired.
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This original recipe is owned by Quiche My Grits and was shared with Fox News Digital.
