One Skillet Cornbread Casserole
At our multigen kitchen, one skillet means at least TWO for our family of 10. Tonight we made three skillets, one with traditional ground beef for the people opting to eat a non-vegetarian fare, one lovely vegetarian crumble and a third that used a green salsa instead of tomatoes. The redneck thought it was amazing and reminded him of his Kentucky home.
Ingredients
- 27 ounces Gardein Crumble (this was two packages, you could use any veggie meat. We also did one with cubed Tofu.)
- 1 cup Grated Carrot
- 1 cup Chopped Onion (We were avoiding peppers tonight, but you can certainly use chopped bell pepper or jalapeno.)
- 2 cups Black Bean (OPTIONAL (We omitted the beans.))
- .5 cups Canned Corn
- 15 ounces Chopped Tomatoe
- Seasoning to taste (Ex. Chili Powder, Garlic Powder, Cayanne)
- 2 cups Grated Colby Jack Cheese
- 1.5 cup Corn Meal
- 1.5 cup Whole Grain Flour
- 3 Egg Whites
- 1.5 tablespoon Baking Powder
- 1 teaspoon Salt
- 1.5 cup Milk
- .5 cups Oil
Cornbread Topper
Instructions
Saute your onion and carrots on low heat in a pan for about five minutes. Add your crumble or tofu and cook for another few minutes. Then add your other ingredients and seasoning (except the cheese) and let heat through while you prepare the batter.
Mix batter ingredients in large bowl gently until most lumps are smooth.
Stir cheese into skillet.
Carefully spread cornbread batter over top of casserole all the way to the edges to cover all of the filling.
Bake in a 400° oven for 30 minutes. Serve with Sour Cream if desired.