Thursday, March 19, 2020

Thinking outside the grocery cart ...


With all the panic shopping related to the Covid-19 pandemic, grocery shopping was a bit challenging for me this week. We are about ten miles from town (population 9,000) where we have a Walmart, 2 chain grocery stores and 1 local grocery.  I visited all of them on Tuesday in search of items to provide meals for my family for  the next two weeks.  While there were certainly shortages on some items, I came away with enough food for meals and a challenge to myself to use up some miscellaneous ingredients I already have on hand.  This recipe accomplishes that challenge.

I have an abundance of homemade salsa and frozen sweet corn from my last years garden bounty!

I also had picked up cornmeal when I couldn't find any flour this week. An onion, a pepper, grated cheddar and hamburger were the other necessary ingredients for this new recipe.  Perhaps it can help fill a need in your meal plans too.  It was filling and YUM!

Mexican Cornbread Casserole 

This made an 8 x 8 baking dish, which was at least 2 supper meals for myself and hubby. (and 1 lunch!)

1/2 c flour
3/4 tsp baking soda
1/4 tsp salt
1 cup corn
2 eggs 
1 cup cornmeal
3 Tbsp sugar
1 cup buttermilk (or milk w/ 1 Tbsp lemon juice)

Mix the above ingredients for the cornmeal batter. Set aside.
Dice up an onion and a pepper. Brown with ground beef and drain.
Add taco seasoning packet and cook as directed.  Grease an 8x8 baking dish.
Pour in half of batter mixture.  Spoon meat over the batter and sprinkle with grated cheddar.
Top with rest of batter and bake at 350 for 1 hour.  Serve with salsa, sour cream or Ranch dressing and any other taco fixings you enjoy!




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