Pulled out the cast iron and cooked up some "Cowboy Cornbread" this evening. Basically it is a layer of taco meat in between two layers of cornbread. Pretty easy dish to make.

1st layer is cornbread...


2nd is taco meat...venison


3rd is cheese...
sorry no pic

4th is cornbread again...


45-60 minutes later @ 350 deg...




I do it a little different each time...ex. add mushrooms, peppers or whatever I have at the time. I was a little short on cornbread, but it turned out. I also used a 10" cast iron this time.

add some salsa cornbread cassarole

oh and i use chilli meat

That looks great. I'm all over that. Thanks.

x2

I love using my cast iron!! I will try try that this weekend!! Though I will probably throw in a bunch of jalapenos fron the garden for more spice!! Looks like you could change it up a 1000 ways!!

Thanks for the idea!!!

The combinations are endless. It is a good dish to "empty" out the fridge or use leftovers.

There is always fresh salsa involved. And the chili idea is great too. This is the dish I usually make with left over chili.

I did cook this one inside, it was just too hot to fire up the charcoal. Cast iron is the way to go though. That being said, I have made this in a casserole dish and even in the foil pans like you would roast a turkey in.

looks good - i need to try this.

I made this tonight to the original recipie and it was darn good .

Very nice! Thanks for sharing!

Do you just brown the meat or fully cook? before placing on first layer of corn bed?

What is your cornbread recipe? I have an old east Texas recipe with jalapenos & bacon. I like it!

I fully cooked my ground venison and used Martha Whites corn bread mix .

I fully cook the ground meat (venison). I have never had it "overcook" or dry out. I usually use the cornbread from the box and add 1/2 a pinch of sugar and some diced jalapenos.

ScurvyDog...I would like to see the cornbread recipe that you have. It sounds great.

Here you go..........

A cornbread recipe for a lifetime East Texan – It is off the charts good!

1 ½ cup meal
1 cup flour
2 eggs
5 or 6 strips bacon
2 or 3 tablespoons baking powder
Milk as needed (usually one or two cups)
Jalapenos to taste
Salt – about 1 tablespoon
Sugar – about 1 tablespoon

Cut bacon into 1” pieces and render in skillet – cook until crisp. In large mixing bowl put flour, meal & baking powder and stir dry until mixed well. Stir in the eggs. Remove bacon from the skillet and place in the mixing bowl along with jalapenos and mix in the milk until desired texture. Do not beat batter once in the bowl just fold in the ingredients until mixed. Pick up black iron skillet and swish the bacon grease around until it has completely covered the bottom and sides of black iron skillet. Pour out most of the grease. Pour the batter in the hot skillet and cook on the stove top until lightly browned on the bottom (just a couple minutes). Put the skillet in a pre-heated oven at 350 – 375 until brown on top (15 – 20 minutes).

Take out of oven and turn upside down and then back right side up. Enjoy!

I made this last night. Pretty dern good. Will post pics soon.

Mom always called that Mexican Cornbread, I love that stuff.

made it with venison chili, it put a smile on everybones face

you guys are making me hungry. STOP!!!!!

We add a can of cream style corn to the cornbread mix and add onions, bell peppers and celery to the chili meat.

Anything tastes better in cast iron. I'm in SETex... every time a hurricane blows thru and power's out for a few weeks, we fire up the dutch ovens & eat better'n ever. Hardest part is keepin the neighbors at bay...