Yes, it sounds really weird, I know. It sounds so weird, I almost didn’t make it. But then I thought to myself, “how hypocritical – I call myself ‘adventurous’ and ‘willing to try new things’ yet I am so quick to steer clear of a recipe that SOUNDS odd?” So, possibly for no reason other than to fulfill my own claims, I wrote down a grocery list and gave this one a try.
This recipe was good but didn’t quite hit it outta the ballpark. I don’t want to scare you away – “it sounds weird AND she says its just okay…” – because it IS good and I WILL make it again, definitely. The cornbread bakes on top of the ground beef mixture and stays surprisingly crunchy (i.e. not soggy at all) and the beef mixture has an awesome flavor. In some ways, this recipe is exactly like chili but baked in a casserole pan and made with BBQ sauce rather than chili powder.
Without further ado!
BBQ Beef and Cornbread Casserole
2 lb ground beef (I use 93/7 so no need to drain fat)
1 large onion, diced
1 green bell pepper, seeded and diced
10 oz can whole kernel corn, drained
1C your favorite BBQ sauce
14.5 oz can diced tomatoes, drained
2 pkgs corn bread mix (to prepare, may need eggs/milk depending on brand)
1. Brown meat (drain grease if needed.) Add onion and green pepper. Cook until vegetables are tender. Add corn, BBQ sauce and tomatoes.
2. Prepare corn bread batter as directed.
3. In 9×13 casserole dish, pour beef mixture on bottom and spoon cornbread batter on top, smoothing out to cover beef mixture.
4. Bake in 400 degree oven for 25 minutes or until toothpick inserted in center of cornbread comes out clean.