Mexican Cornbread Casserole

I am all about easy, one-dish suppers. This is great year round and can easily feed a crowd inexpensively. It is easy to change up the ingredients and make it your own and tweaked to your family’s tastes.

1lb ground meat (I used venison, beef works great too)

1/3 of a sweet onion, chopped

Minced garlic, to taste (measure with your heart)

Brown together in a large skillet (I use cast iron), then add:

1 pkg taco seasoning

1 can diced tomatoes

1 can diced green chilies

1 can of whole kernel corn, drained

1 can black beans, rinsed and drained

Let bubble and turn off heat.

For the cornbread:

2 packages of sweet cornbread mix, made according to package (or your favorite recipe)

1 can cream style corn

Finely chopped fresh jalapeño (however much you like)

Shredded cheese (I used Colby jack) (Again, measure with your heart)

Mix all together and pour over meat mixture, spreading to the edges. Bake at 425 F until cornbread is done (about 25-28 minutes).

Buttermilk Biscuits

Here is my go-to, never-fail recipe for biscuits. These are quick and easy to whip up. There’s nothing better in the world than warm, buttery biscuits. These are perfect for breakfast, supper or just for a snack.

Preheat oven to 450F.

Place 2 cups self rising flour (OR 2 cups flour, 2t baking powder, 1 t salt, combined) in a large bowl. Add:

1 stick room temperature butter. Cut butter into flour with a pastry cutter until crumbly. (If I forget to set my butter out in time, I will use a grater to grate the cold butter into the flour. It saves a little time.)

Add 1 cup of buttermilk*(see note at the end) and mix well. This will be a soft, slightly sticky dough. Turn out on to a well floured surface and dust the top with more flour. Pat out to approximately 1/2 inch thick and use a biscuit cutter to cut out biscuits.

Place in ungreased baking pan or greased cast iron skillet and bake for 12-15 minutes. You can also brush the tops of the biscuits with butter halfway through baking for extra yumminess.

*if you don’t have buttermilk, you can use regular milk, or make your own buttermilk by adding a splash of vinegar to 1 cup of milk and let it set for 5 minutes before using.