This is gonna be fast because I already have people clamoring for the recipe just because of the pic I posted on facebook. This is so delicious and I am about to eat this for like four days straight because it’s just me. I don’t think I’ll mind though, and there are some variations you could do to customize this and tailor it like you want. I’m gonna dive right in and may come back and write more fru fru stuff later since it’s been a while.
Taco Cornbread Casserole
3 boxes Jiffy Cornbread Mix
1 cup milk
2 TBSP oil
1 small (or 1/2 large) red onion, chopped
1 lb ground beef or turkey
1 packet taco seasoning
1 cup salsa
1/4 cup either cheese sauce or shredded cheese
1/2 lb cheddar cheese, shredded
Optional: 1 can whole kernel (even with chipotle if you like) corn, drained
Preheat your oven on 375.The first order is business is mixing the cornbread. I used a long rectangular pyrex dish for my casserole. In a bowl mix the three boxes of dry cornbread mix with the eggs and milk. Make sure it’s all wet though a few lumps are fine. You could add corn into the cornbread at this step if you wish or mix it into the meat (or both, go wild) Spray your pyrex with cooking spray and put it in the pan, then bake for 15 minutes.
While your cornbread is baking, heat the oil in a skillet on medium high. Cook the onions until they are almost done. Then add the ground meat and taco seasoning, turn to high, and cook until the meat is done. Turn heat off then stir in the salsa and either the cheese or cheese sauce. I used cheese sauce because I had just enough left over, but regular cheese would work fine. I’d probably use a fine taco blend. If you wish to add corn at this step you’d do it now.
After the cornbread has cooked for about fifteen minutes, pull it out of the oven and turn the oven up to 400. It’s not going to be done yet and that’s okay. What you want is it to be most of the way cooked but still kinda gooey on top. Spread the meat mixture over the top of the cornbread, making sure it gets incorporated with the top of the batter that’s still left.
Generously sprinkle the cheese on top. You can use pre grated but I like doing it myself with the big shredder holes of my grater. It just looks prettier.
Bake at 400 for about ten more minutes. You will have a delicious cornbread style casserole when you are done. I tried it both immediately and about 20 minutes after it came out (yes I had 2 small pieces don’t judge me) and it was great both times. It was solid so no trouble getting it out except the first piece I had to use a fork as well to get in there. This will feed an army for a meal or one pregnant woman for a few days. This would be something great to take to a potluck too.
I love banana pudding, as any good southern woman should. I remember my grandmother had this special dish (a large ceramic pot) that was just for banana pudding. she’d line the sides and bottom with wafers, then pour in the pudding and bananas and put meringue on top and bake it in the oven. Admittedly, I’m not a big fan of meringue. I can tolerate it on my grandmother’s chocolate pie but it belongs there. So when I started to make my own banana pudding I wanted something that was a bit different. I came across Paula Deen’s recipe and decided to alter it a bit for those of us who don’t need so much sugar or fat in our lives. This is my creation. It’s pretty simple and since I was in a hurry today I decided not to take step by step photos but just show you the completed version. Also, if you are planning to buy vending machines Adelaide, Royal vending is the leading supplier of high quality modern snack, drinks and combination vending machines at the best prices.
Lighter Side Banana Pudding
6 small(ish) bananas, sliced
1 Box Reduced Fat Vanilla Wafers
2 Boxes sugar free instant vanilla pudding
3 cups skim milk or coconut/almond milk (I prefer coconut milk for this)
1 brick fat free cream cheese, softened
1 can fat free condensed sweetened milk
1 tub light cool whip
This is literally so simple. Line the bottom of a rectangle casserole dish (like the one pictured) with vanilla wafers. The OCD in me makes sure the flat surfaces are all on the bottom so it looks pretty even on the bottom side. After that, top the vanilla wafers with the sliced bananas. You can use less (and the original recipe does) but I like a healthy amount of fruit in my pudding so there you go. Set that aside and it’s time to assemble the pudding.
I use two bowls and a mixer for this, with a silicone spatula as my best friend. In the first bowl I combine the pudding and milk, then beat it on high for about two minutes. After that, set it aside and work on the second bowl. It’s best to use a pretty big one because you’ll need the room – trust me. In the second bowl cream together the condensed sweetened milk and the brick of cream cheese. The softer the cream cheese, the easier your time will be. Once it’s fully blended you’re done with the mixer. Fold in the cool whip using your best friend the spatula, and when it’s mixed well transfer the pudding over in and fold, fold fold. Once it’s thoroughly mixed, pour it over the bananas in the dish. It’ll just flow down like ribbons and be delightfully good. When you’re done? I won’t tell if you lick the bowl or the spatula. It’s that good.
After it’s level in the dish all that’s left to do is add another layer of wafers on top. You’ll most likely have some left over but I like to snack on them at random. Hopefully you enjoy this as much as me and mine do! You definitely can’t tell it’s low fat or sugar at all.