by kirra » Wed Nov 11, 2009 1:42 pm
Buffalo Corn Bread Casserole
Ingredients:
1 pound ground buffalo
1 pc small onion; chopped
2-3 pcs jalapeno peppers; seeded and chopped*
2 packages corn bread/muffin mix (8-1/2 oz)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can cream-style corn, (14-3/4 oz)
1 cup milk
1/2 cup vegetable oil
2 pcs eggs; beaten
3 cups cheddar cheese; shredded, divided
Preparation:
In a large skillet, cook the buffalo, onion and peppers over medium heat until meat is no longer pink; drain and set aside.
In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs.
Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the cheese and all of the buffalo mixture. Top with remaining cheese. Carefully spread remaining batter over top.
Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
[b][size=150]Buffalo Corn Bread Casserole[/size]
Ingredients:[/b]
1 pound ground buffalo
1 pc small onion; chopped
2-3 pcs jalapeno peppers; seeded and chopped*
2 packages corn bread/muffin mix (8-1/2 oz)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can cream-style corn, (14-3/4 oz)
1 cup milk
1/2 cup vegetable oil
2 pcs eggs; beaten
3 cups cheddar cheese; shredded, divided
[b]
Preparation:[/b]
In a large skillet, cook the buffalo, onion and peppers over medium heat until meat is no longer pink; drain and set aside.
In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs.
Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the cheese and all of the buffalo mixture. Top with remaining cheese. Carefully spread remaining batter over top.
Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.