TigerWins absolutely knocked this one out of the park. This is one of the best-tasting, most-filling NEW recipes/ideas I've used in a while. It will likely be a staple of the NLMD household. Here was how I made this batch, but you can adjust it a lot to suit your tastes. Sauteed white onion, bell pepper and a few cloves of garlic Browned meat. Drain and mix the two, and spiced with: Salt Garlic powder TON of cayenne A lot of cumin Add strained and rinsed kidney beans and strained store-brand Rotel Simmer for a while (30 minutes or so) Make cornbread as noted above, slather on the meat mixture, top with more batter, and about 17 minutes later...perfection This dish turned out much better than I thought possible. The meat and cornbread layers stayed separate, and it looks like a pie when done. My wife is used to me cooking some pretty good stuff, but this one shocked her. It simply should not have been so tasty. Much thanks to TigerWins. I'll be forever indebted...other than feeling like I'm going to pass out after eating it. :hihi:
My wife has been making this for YEARS for me, but she also puts diced habanero peppers in the mix, with no beans... Yah, it's not great for ya, but MAN, what FLAVOR.... :thumb:
Glad you enjoyed it. The combinations are endless. A great way to use leftovers and whatever is in the pantry. I have yet to discover healthy cooking. Might explain why I just had my gall bladder removed 2 days ago.:grin: Jiffy works well. It's a little too sweet for my taste, so I usually make it from scratch.
So, cornbread on the bottom (pre-baked) and cornbread batter on top of the meat then bake again? Can you pour something on top of it so it slides down a tad better? gonna try it this weekend. will give you my rating Monday! thanks guys!
Just finished some. I was not dissapointed. I could have ate the filling on it's own. Made the cornbread from scratch. Also made sure to use my finest china. BEFORE: AFTER:
Pre-baking the bottom layer of cornbread isn't necessary. I do it for just a few minutes to firm the bottom up (but not cook it all the way) so the meat mixture doesn't saturate the bottom layer. It works either way. Adding your favorite cheese (pepper jack for me) wouldn't hurt...
There is a habanero jack available here that we put into it occasionally... Problem is, I do an impression of the space shuttle the next morning... :hihi:
