Beef And Cornbread Squares Recipes

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WEEKNIGHT BEEF AND BEAN CASSEROLE WITH CORNBREAD TOPPING



Weeknight Beef and Bean Casserole with Cornbread Topping image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 pound ground beef
1/2 medium onion, chopped
1 garlic clove, minced
1 jalapeno, seeded and chopped
1 can pinto beans, drained and rinsed
2 cups tomato sauce, homemade or store-bought
1 medium tomato, chopped
1 cup grated Cheddar cheese
1 cup self-rising cornmeal mix
1/2 cup self-rising flour
1 large egg
1 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeno, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
  • In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
  • Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.

ZESTY BEEF CORNBREAD DINNER



Zesty Beef Cornbread Dinner image

These Southwestern inspired squares are delicious by themselves, of course-but the sauce gives them an extra "zing" of zesty flavor, and I never make this recipe without it!-Edith Lawler, Clinton, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 18

1 pound ground beef
1/3 cup chopped onion
1 garlic clove, minced
1/4 cup ketchup
1 teaspoon salt
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup shredded cheddar cheese
TANGY TOMATO SAUCE:
2 tablespoons cold water
2 teaspoons cornstarch
1 can (8 ounces) diced tomatoes, undrained
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon sugar
2 tablespoons chopped chili peppers
2 tablespoons chopped green pepper
1 teaspoon Worcestershire sauce

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in ketchup and salt., Prepare corn muffin mix according to package directions. Spread half of the batter into a greased 8-in. square baking dish. Spoon beef mixture over batter; sprinkle with cheese. Spread remaining batter over cheese. , Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until thickened. Let bread stand for 5 minutes after removing from oven; cut into squares and spoon sauce over.

Nutrition Facts :

BEEF AND CORNBREAD SQUARES



Beef and Cornbread Squares image

I love cornbread, and this just fits the bill. Almost a cold weather recipe, but when you makes this, it becomes an any time recipe! I make this all the time for when my usual Monday Night Football Armchair Quarterbacks come over! We seldom get to go to their houses because they want what I cook! They always say, "but you cook so good". I'm sure a lot of you know what I mean! I hope you like it, and let me know how it goes for your own MNFB crowd! Enjoy! This doubles and triples great. Here's a tip: I used to buy the cans of tomatoes and green chilis, such as Rotel), but since they are pricey, I buy the tomatoes and green chilis separately. You will get more for the money and you will have enough to double or triple the recipe. If I have leftover chilis and tomatoes, I freeze them for something else. Top this with my salsa #218314!

Provided by FLUFFSTER

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 tablespoon cornstarch
1 tablespoon dried onion
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 (16 ounce) can tomatoes
1 (4 ounce) can diced green chili peppers, drained
3/4 cup all-purpose flour
2/3 cup cornmeal (I use the yellow)
2 teaspoons baking powder
2 beaten eggs
1 (8 3/4 ounce) can creamed corn
1/2 cup milk
3 tablespoons cooking oil
1 cup cheddar cheese, shredded

Steps:

  • Brown ground beef, drain fat.
  • Stir in next 4 ingredients, then stir in undrained tomatoes and chili peppers. Cook and stir until thick and bubbly.
  • Combine flour, cornmeal and baking powder.
  • Combine eggs, corn, milk and oil. Stir into dry ingredients.
  • Add cheese. Stir until moistened.
  • Spread half of batter into a greased 9x9x2-inch pan.
  • Spoon mixture over that.
  • Top with remaining batter.
  • Bake at 375°F about 30 minutes or until golden brown.
  • Let stand 5 minutes. Cut into squares.

Nutrition Facts : Calories 505.8, Fat 27.9, SaturatedFat 10.4, Cholesterol 144.5, Sodium 463.7, Carbohydrate 39.1, Fiber 3.4, Sugar 5.1, Protein 26.2

CORNBREAD SQUARES



Cornbread Squares image

This inexpensive cornbread will disappear as fast as you can make it. It is always fluffy and moist.-Marcia Salisbury, Waukesha, Wisconsin

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs, lightly beaten
1 cup 2% milk
1/4 cup canola oil

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add the eggs, milk and oil. Beat just until moistened. , Spoon into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 215 calories, Fat 8g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 314mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

COWBOY CORNBREAD SQUARES



Cowboy Cornbread Squares image

Make and share this Cowboy Cornbread Squares recipe from Food.com.

Provided by manda1027

Categories     Breads

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 (6 1/2 ounce) package cornbread mix
1 egg, beaten
1/3 cup milk
1 (8 3/4 ounce) can whole kernel corn, drained
3 cups cheddar cheese, shredded
2 tablespoons jalapeno peppers, finely chopped

Steps:

  • Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking pan. Set aside.
  • In large skillet cook ground beef until browned, drain fat. Set aside.
  • In large bowl stir together cornbread mix, egg and milk.
  • Stir in ground beef, corn, 1 1/2 cups cheese, and peppers.
  • Spread into prepared pan.
  • Bake for 15 minutes.
  • Top with remaining cheese.
  • Bake about 15-20 minutes more or until cheese begins to brown.

Nutrition Facts : Calories 287.5, Fat 17.8, SaturatedFat 9, Cholesterol 74.2, Sodium 449.7, Carbohydrate 15.4, Fiber 1.4, Sugar 3.9, Protein 16.5

CORN BREAD BEEF BAKE



Corn Bread Beef Bake image

Enjoy this delicious beef that's baked in the oven and topped with corn bread twists - a wonderful Mexican-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

1 pound ground beef
1 can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/2 cup frozen whole kernel corn
2 teaspoons chili powder
1 can (11 1/2 ounces) refrigerated corn bread twists

Steps:

  • Heat oven to 350°.
  • Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling. Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently.
  • Bake uncovered 35 to 40 minutes or until corn bread is golden brown.

Nutrition Facts : Calories 430, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 6 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1075 mg

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