Cornbread Casserole Recipe. It's What's for Dinner

It's a little after 3:00, PST and it's time to think about dinner.  Unless you've already got it all planned out in your weekly dinner menu.  And in that case, here's a little something to plan ahead for next week.  I grew up with this dish, and now my kids are, too.  It's one of those basic recipes that can adapt with whatever you have at hand.  It's simple, quick, healthy, and satisfying.  That is a winning combination, if you ask me.  Without further ado, I give you...

Cornbread Casserole

1 pound ground meat (turkey, grass-fed beef, bison...)

1/2 bottle (or so) BBQ sauce

1 bag frozen veggies

1 cup (or so) grated cheese (use whatever your family likes)

1 recipe of cornbread.  If you don't have one, well then, scroll down a little and there you go...

Preheat oven to 425 degrees.  Brown the meat.

Then add the BBQ sauce and veggies and mix it all up.

Now make your cornbread (see below for a healthy recipe).

Put the meat mixture in a 9x13-inch pan.  Layer the cheese over it.

Now spread the cornbread batter on top.

Bake for about 20 minutes, on until the cornbread is golden brown.

Here's my cornbread recipe:

Healthy Cornbread

1 cup cornmeal

1 cup whole grain flour (I use spelt or kamut)

1/4 cup rapadura (you can use whatever sugar you have, but rapadura is packed with minerals)

4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

1 cup buttermilk

1/4 cup butter, softened

1 egg

Blend all ingredients for 20 seconds, then beat for 1 minute.

Bon appétit!

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This is a contributing post to Tuesday Night Supper Club