Most Popular Menu Cowboy Cornbread :: So Tasty
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Cowboy Cornbread |
"I first made this as a youngster and all and sundry I've made it for loves it. It's very smooth and definitely delicious! You can pinnacle it with chili as well. It is also good day after today."
Ingredients :
- 2 pounds floor red meat
- 1 small onion, chopped (non-compulsory)
- 2 (7 ounce) packages sweet yellow cornbread mix (which includes Martha White®)
- 1 cup milk
- 2 eggs
- 1 (15 ounce) can creamed corn
- 2 cups shredded Cheddar cheese
- 2 tablespoons butter, or greater to taste (non-compulsory)
Instructions :
Prep : 10M | Cook : 8M | Ready in : 45M |
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- Heat a big skillet over medium-high warmth. Cook and stir beef inside the warm skillet until browned and crumbly, five to 7 mins. Drain and discard grease. Add onion; cook till smooth, five to ten mins.
- Preheat the oven to 400 levels F (2 hundred stages C).
- Combine cornbread mix, milk, and eggs in a massive bowl. Stir in creamed corn.
- Spread pork-onion aggregate in the backside of a baking dish. Spread Cheddar cheese on top. Pour cornbread batter over cheese.
- Bake inside the preheated oven until golden brown and a toothpick inserted into the middle comes out clean, 17 to 22 mins. Spread butter over the top. Let cool for 5 minutes before cutting.
Notes :
- The guidelines for making the cornbread are based at the particular logo noted. Follow instructions at the package if using a different brand.
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