Tuesday, January 10, 2012

Cornbread Casserole Full of Spice


4 Tablespoons butter, melted
1 Cup buttermilk
1/2 teaspoon baking soda
1 Cup yellow cornmeal
1/4 Cup sugar
1/2 teaspoon salt
1 egg, beaten
1 (4 1/2 oz.) can green chilies, drained
5 eggs, beaten
1 Cup milk
Salt to taste
1 teaspoon Cajun seasoning
Few shakes Tabasco sauce
1 Tablespoon Worcestershire sauce
1 lb. bulk pork sausage
1 (14 oz.) can whole kernel corn, drained
1 small onion, chopped
1/2 Cup chopped green bell pepper
1/2 Cup chopped red bell pepper
2 cloves garlic, minced
1 Cup cheddar cheese, shredded
1. In large bowl, add baking soda to buttermilk and set aside for 5 minutes.. Add all of the other crust ingredients and mix well. Pour into a buttered 13x9 inch baking dish and bake in a preheated 350 degree oven for 15 minutes.
2. Meanwhile, in large skillet, brown sausage or ground beef, with the Cajun seasoning and Worcestershire sauce and drain excess oil. Add onion, peppers, and garlic, and saute with meat for 5 minutes. Add a little more Cajun seasoning, if desired.
3. In large bowl, combine the eggs, milk, salt and Tabasco. Layer meat and veggie mixture over crust . Top with cheese. Pour egg mixture over the top and bake at 350 degrees for 35 to 40 minutes, or until set. Garnish with sour cream and fresh cilantro or parsley.

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