Festive Cornbread Stew
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
5
ingredients
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 (16 ounce) can of diced stewed tomatoes, undrained
- 1 (16 ounce) can corn, drained
- 1 1⁄2 teaspoons cumin
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon salt
- pepper
- 1 1⁄2 cups shredded cheddar cheese
- 1 (8 1/2 ounce) box Jiffy cornbread mix
directions
- Cook ground beef, onion and bell pepper till meats cooked through and bell pepper and onion are tender. Drain.
- Add tomatoes, corn and seasonings and stir well.
- Pour into a 8x8 baking dish, add cheese on top evenly.
- Make cornbread as instructed on box.
- Pour evenly over mixture.
- Bake at 425°F until cornbread is golden.
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Reviews
-
This recipe was great - it is defiately going to be a repeat in my house. I was worried because I had to make some substitutions, but it was still good. I didn't have canned tomatoes so I cut up a small tomato and added 8oz of ketchup -- I also didn't have the spice cumin, so I substituted it with 3/4 teaspoons of caraway seeds. It was still great! Thanks for the recipe!
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ladycat38, this was an excellent dish! I reluctantly cut back a bit on the spices in deference to DD's tastes. I had only a larger size cornmeal mix, so baked the meal in a 7 by 11" pan & cooked it about 7 minutes longer than the recipe directed. I forgot to add the cheese layer, so when serving, I inverted the casserole & sprinkled the cheese over the meat layer on the plates. It worked just fine. We all had 2nds & I can't remember the last time that happened. Thanks!