To make the most of leftover cornbread, try this hearty main dish casserole. It's moist, delicious and good on any occasion.
Notes: You can make cornbread just for this. And, I'll bet that a box of cornbread stuffing would work, too.
Also, you don't have to cook chicken just for this. You can use leftovers, or even part of a pre-made rotisserie chicken.
Also, I would want to saute the onion, and maybe other vegetables, like celery.
I'd add the liquid carefully, to make sure that the carbs don't get overly wet.
⦁ 1-1/4 pounds boneless skinless chicken breasts
⦁ 6 cups cubed cornbread
⦁ 8 bread slices, cubed
⦁ 1 medium onion, chopped
⦁ 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
⦁ 1 cup chicken broth
⦁ 2 tablespoons butter, melted
⦁ 1-1/2 to 2 teaspoons rubbed sage
⦁ 1 teaspoon salt
⦁ 1/2 to 1 teaspoon pepper
⦁ Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until a thermometer reads 165°. Drain and cut into cubes.
⦁ In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish.
⦁ Bake, uncovered, at 350° until heated through, 45 minutes.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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Chili Beef Cornbread Casserole
This recipe is my potluck standby. And when I hear that someone needs a good home-cooked meal, I bring them this casserole.
Notes: You can use your favorite cornbread recipe, or use a mix.
Ingredients
⦁ 1 pound ground beef
⦁ 1 tablespoon cornstarch
⦁ 1 tablespoon dried minced onion
⦁ 1 teaspoon chili powder
⦁ 1/2 teaspoon garlic powder
⦁ 1 can (15 ounces) tomato sauce
⦁ 3/4 cup all-purpose flour
⦁ 3/4 cup yellow cornmeal
⦁ 3 tablespoons sugar
⦁ 2 teaspoons baking powder
⦁ 2 large eggs
⦁ 1/2 cup 2% milk
⦁ 3 tablespoons canola oil
⦁ 1 can (8-1/4 ounces) cream-style corn
⦁ 1 cup shredded cheddar cheese
⦁ Sour cream and salsa, optional
⦁ Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat.
⦁ In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese.
⦁ Spread half of the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling.
⦁ Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving.
If desired, serve with sour cream and salsa.
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