Ingredients
Units
Scale
- 1 can beans, rinsed and drained. They can be red, pink or black, it really doesn’t matter.
- 1 jar salsa
- 1 can corn, drained
- Some ground beef (The amount is not that important. If you don’t want meat or don’t have it, add more beans. You could also add canned sausages.)
- 2 1/2 cups cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk (I use raw milk that is starting to sour)
- 5 tablespoons oil (I use melted lard but any oil will do)
Instructions
- Brown the beef, pour off the fat and add everything else. If you have some onions getting soft or garlic, cook that with the beef. Spice it up with whatever suits you.
- In one bowl mix cornmeal, baking powder, and salt
- In a second bowl mix eggs, milk, and oil
- Add the wet ingredients to the dry ingredients. Don’t overmix. The mixture can be a little lumpy.
- Pour the cornbread batter over the bean/salsa/ground beef mixture. The Dutch oven must be very hot. The lid needs to be hot as well.
- Cover and bake for 30 minutes.
Notes
Your results will be much more predictable in regular oven set at 450 degrees but desperate times may mean your cornbread doesn’t brown well. That doesn’t mean it won’t be tasty.
- Prep Time: 30 min
- Cook Time: 30 min
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