Sunday, September 20, 2009
BBQ Beef and Bean Cornbread Casserole
For the beef and bean combination:
1 can pinto or kidney beans, drained
lb. ground beef
1 onion, diced
salt and pepper to taste
2 c. barbecue sauce (homemade or from a bottle - I use bottled sauce to save time)
For the homemade barbecue sauce:
1 1/2 c. ketchup
1/2 c. brown sugar
1/4 c. Worcestershire sauce
2 T. honey
2 t. salt
1 t. cumin
1 t. chili powder
1/2 t. allspice
1/2 t. crushed red pepper flakes
1/2 t. pepper
Combine all BBQ sauce ingredients in a small bowl and set aside.
Brown ground beef with onions, and salt and pepper to taste. Drain. Combine beans and beef. Add BBQ sauce and stir to coat all. Pour into a 13×9 casserole dish.
For the cornbread:
3/4 c. corn meal
1 1/4 c. flour
1/4 c. sugar
2 t. baking powder
1/2 t. salt
1 c. milk
1 egg, beaten
1/2 c. vegetable oil or melted butter
1. Combine all dry ingredients. Stir in remaining ingredients until moist.
2. Spoon over beef and bean filling. Bake at 400 degrees for 30-35 minutes.
Casserole freezes well once cooked.
Recipe modified from Cooking During Stolen Moments