Grandmother Carrie

 

Check it out! This casserole won the
“Tums® Diner Delights” Cook-off
(“Most Tums® Worthy” category)
at the Texas Motor Speedway on April 14, 2007.

Yeah, we're that good!!!
 

   INGREDIENTS

• •Cornbread mix of your choice (preferably Jiffy corn muffin mix).  Two boxes.

• •Ground meat:  +/- 1.25 pounds.

• •½ red onion.

• •8.5 ounce can of Fiesta Corn (Del Monte).

• •10 ounce can of black eyed peas (any brand).

• •Jalapenos – four table spoons.  More if you like it hot.

• •Spices:

  1. 1. McCormick Lemon & Pepper – two table spoons

  2. 2. Minced garlic – one table spoon

  3. 3. Lawry’s seasoned salt – one tea spoon

  4. 4. Seasoned pepper – one tea spoon

  5. 5. Celery salt – one tea spoon

  6. 6. This is the preferred choice of spices.  You may
       find  a different combination that fits your taste
       preference.  Boldness is allowed.

     DIRECTIONS

• •Using a cast iron skillet, combine meat, chopped onion and spices.  Cook
    until meat is brown.  Add canola oil  if using lean ground meat.

• •Drain corn and black eyed peas.

• •Corn bread mix.  Directions on box call for one egg  per box.  Use a
    total of three eggs for two boxes.

• •Combine all ingredients.

• •Use a 12 inch Dutch oven.  This will produce cornbread two inches thick.

• •Add canola oil to Dutch oven until most of bottom is covered.

• •Pre-heat Dutch oven by placing about 10 pieces of charcoal on bottom
    and 20 on top.

• •Pour a few drops of beer into oil to test if oil is hot. 
  •When the beer starts to pop and sizzle, it is time to add ingredients.

• •Cooking heat test:  hold your hand about 8 inches above the top of the oven and  
    count to five.  If the heat is uncomfortable, the fire is ready. 
    If no discomfort, add some charcoal.

• •Cook for 35 to 45 minutes or until the top is brown. 
  •Cook longer if you like it crispy.

• •Remove charcoal from top and bottom.

• •Enjoy.

Submitted by Jimmy Dunn,
Full Meal Grill Cooking Team Member