What's Cookin' Wednesday: Hungry Man Cornbread

 

This recipe was my Mom's recipe that she submitted to the PTA years ago when I was in elementary school.  The recipe books were mimeographed and stapled together. 

Hungry Man Cornbread (original recipe from memory):

2 packages of cornbread mix (she used Martha White), prepared according to the package.

1 pound of ground beef, browned (usually with onion)

American Cheese Slices

Prepare your cornbread according to the package.  Brown your ground beef with onion, if desired, and seasonings of your choosing.  Prepare a 9 X 13 inch pan.  Pour half of your cornbread mixture (or if you prepare them one at a time, put one package of cornbread mix, prepared) in the bottom of the pan.  Top with your ground beef mixture, then top the ground beef mixture with Cheese Slices.  Top all of this with the other half of your prepared cornbread mix.  Cook on 400 for about 20 to 30 minutes until a toothpick comes out clean.

Hungry Man Cornbread (Tracey's way)

I use the cornbread recipe from the Better Homes and Gardens Cookbook, see below.

Better Homes and Garden Cornbread Recipe:

1 cup/120 grams of King Arthur White Wheat Bread

3/4 cup/90 grams of cornmeal 

1 tsp of Lakanto Granulated Sweetener

 2.5 tsp baking powder

3/4 tsp salt

1 tbsp butter

2 eggs, beaten

1 cup of milk (I use 2%)

1/4 cooking oil (I use olive oil)

Preheat oven to 400 degrees Fahrenheit.  Stir together, in a medium bowl, flour, cornmeal, Lakanto, baking powder and salt.

Add butter to the 10 inch cast iron skillet and put in the oven to melt the butter.  Once melted, remove the skillet from oven and swirl to coat the pan with butter.

In another bowl (or a 4 cup measuring cup), mix eggs, milk and oil.  Mix with the dry ingredients and stir until moistened.

I pour half the cornbread mixture in the bottom of the pan.  Add my pound of ground beef (sometimes less depending on my mood), put Velveeta cheese slices or shredded cheese on top.  Add the other half of the cornbread mix on top.  Put pan back in oven for approximately 20-25 minutes.  The toothpick should come out clean.

Either way you make it, if you choose to make it, it is delicious.  Growing up, we often had this with a big pot of pinto beans and fried taters, if we had potatoes on hand.  This is true comfort food for me and takes me back to my childhood.  I hope you enjoy!