Description
Cornbread with ground beef inside, served with a cheesy sauce poured over top.
Ingredients
- FOR THE MEAT FILLING:
- 2 pounds Ground Beef
- 1 whole Large Onion, Chopped
- 1 Tablespoon Minced Garlic
- 1 teaspoon Salt
- ½ teaspoons Pepper
- 1 Tablespoon Taco Seasoning (optional)
- ½ cups Ketchup
- 2 cups Shredded Cheddar Cheese
- FOR THE CORNBREAD:
- 1-½ cup Cornmeal
- 2 cups Flour
- ½ cups Sugar
- 2 Tablespoons Baking Powder
- ½ teaspoons Salt
- 2 whole Eggs
- ½ cups Oil
- 2 cups Milk
- FOR THE CHEESE SAUCE:
- ½ cups Flour
- ½ teaspoons Seasoning Salt
- 4 cups Milk
- ¼ cups Butter
- ½ cups Cheese Whiz Or Velveeta Cheese
- ½ cups Shredded Cheddar Cheese
Preparation
Brown ground beef with onion, garlic, salt and pepper. Fry until no longer pink. Add taco seasoning and ketchup. Set aside.
Stir together dry ingredients for cornbread dry ingredients: cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together eggs, oil, and milk. Stir into the dry ingredients just until combined.
Prepare 2 greased pans: a 9×13 pan and an 8×8 pan, or three 8×8 foil pans. Spread half of the cornbread batter into the pans. Layer the crumbled beef mixture on top, followed by the cheese. Spread the remaining cornbread batter over top.
Bake at 350ºF for 30–40 minutes until cornbread is done and a knife comes out clean.
For the cheese sauce, whisk together flour, salt, and milk in a saucepan over medium heat. Bring to a boil until thickened. Stir in butter, Cheese Whiz, and shredded cheese until smooth.
Cut cornbread into squares and serve with the sauce alongside, like gravy. Sometimes we add shredded lettuce and chopped tomatoes, sour cream, and salsa on top. Or serve it with a green salad on the side.
Leftovers freeze well, just reheat the thawed casserole in the oven and the cheese sauce in the microwave.
