Stretching Ingredients Part II: Beefy(ish) Cheesy Cornbread

Yesterday we talked about stretching our ingredients out to make a package of ground beef last and last.

One of my husband's favorite meals is cheesy cornbread with some sort of meat in it. The problem is it's usually very unhealthy. So I cut way back on the meat, used far less oil and only used half the cheese. And guess what? He didn't know the difference. (Note, he probably did know the difference, he is just nicer than I am.)

Also, like yesterday you can make 2 and freeze them.

What you'll need:

1/3 pound ground beef

2 cups self rising corn meal mix

2 eggs

1 tbsp vinegar

3 tbs conolia oil

1 cup milk - maybe more

1 -16 oz can of tomatoes or 2 stewed tomatoes diced

1/2 onion

1/2 cup cheese

I used a cast iron Dutch oven. It's the best way to make cornbread, if you don't have one then you will need to grease a pan and preheat your oven to 350. I am assuming you don't have a Dutch oven, so I am going to give you instructions based on that assumption.

Heat a skillet over a medium heat and brown your beef. Then add your onion and tomatoes. Let it all cook for a few minutes, you want well cooked onions.


Next, in a bowl combine your cornmeal, milk, eggs, vinegar and oil. Mix well. You made need more milk to thin out the mix, it should be the consistency of pancake batter.

Add your beef mixture and stir well. Add in your cheese and miz.

Transfer all of the contents to your grease pan and bake at 350 for 30 minutes.

My husband likes to top this with salsa and sour cream. But, it's good on its own. If you feel guilty about all the carbs, serve with a salad. Or, don't feel guilty. ;)

For freezing, make sure the pan is tightly covered in aluminum foil. When ready to thaw let sit in fridge over night and bake for 45 minutes at 350.