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.

 

Equipment needed:

8″x10″ casserole dish

Frying pan

Spatula

Medium mixing bowl for cornbread mix

Spoons

Cutting board for onion

Knife

Large mixing bowl: meat, onion, soup, etc.

 

Ingredients:

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

 

Directions:

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.