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"Award-winning"
Grandmother Carrie’s
Cornbread Casserole




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.

  • ˝ 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 

 

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