|I have been so bad about posting recipes lately. I have good excuses, I swear. My really good camera decided to stop working, and my little point and shoot camera completely broke. It has been torture without a camera. I finally decided on another cheap point and shoot camera, and it has been so frustrating. It seems I downgraded accidentally. So I have made quite a few things but hardly ever remember to take pictures because I hate my camera so much. And, I am 16 weeks pregnant with baby #5! Yes, that is right. So not only am I exhausted all the time, spending time in the kitchen is one of the last things I feel like doing. Hopefully, someday, I'll be back to my old self, but until then I just have to cringe at all my pictures, and pretend they aren't as bad as they really are.|
Now, onto this delightful dinner. I originally found the recipe on Pinterest from Mel's Kitchen. I have changed a few things from the original recipe. It was a big hit with my entire family. We all loved it and licked our plates clean. It has become a favorite on the dinner rotation. The flavors are perfectly balanced, and it has a real home cooked, country taste to it. It reminds me of being home.
2 pounds lean ground beef
1 small yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels or can of corn
1 1/2 cups salsa (jarred or homemade)
1 can refried beans
1 1/2 cup shredded cheddar cheese
½ cup cornmeal
1 ½ cup flour
1/2 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.