Cornbread Meat Dish, Payne’s Pantry, Anne Payne, Recipe Courtesy: Diane Sturdivant
Almost everybody enjoys a good piece
of cornbread, but this cornbread has a meat casserole underneath it. The recipe is furnished by my good friend, Diane Sturdivant, but I changed the name of the
recipe from Cornbread Skillet Bread to Cornbread Meat Dish. I did not want anyone to be misinformed that this recipe was for cornbread made in an iron skillet! It is a hearty meal serving as a main course or entree.
8″x10″ casserole dish
Medium mixing bowl for cornbread mix
Cutting board for onion
Large mixing bowl: meat, onion, soup, etc.
1 cup chopped onion
1 1/2 lbs ground beef
1 pkt taco seasoning of desired “heat”
1-10 oz can cream tomato soup, undiluted
1 1/2 cups shredded cheddar cheese
1 box Jiffy cornbread mix, wet-mixed only,
according to directions, not baked yet,
since it goes on top of cooked meat-
assembled casserole before baking
Brown meat with onion in frying pan, using spatula. Add taco seasoning to your personal taste, stirring the taco seasoning and undiluted tomato soup into the meat and onion mixture. Stir until well-blended.
Place mixture into 8″x10″ casserole dish.
Top with shredded cheese. Finally, top with wet cornbread mixture, mixed according to box directions. Bake at 350 degrees for 25-30 minutes, depending upon your oven. This dish serves four, but it can easily be doubled. Thank you, Diane Sturdivant, my dear friend, fellow Okie, fellow Oklahoma State University alumna, and fellow member of my Joy Sunday School class at Trinity Baptist Church, 1819 N. 16th Street, Orange 77630.