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EMU - MEXICAN CORNBREAD CASSEROLE

The magic of emu meat is that it works well in almost any category, whether breakfast, lunch, dinner or dessert – and for the general “steak and potatoes” population, emu meat supplies the rich taste of red meat in any diet. Here’s a popular emu recipe, low in fat and high in taste.
Emu meat is available either vacuum packed or fresh.  It may be mail-ordered from individual producers or can be found at retail in specialty food stores, health food stores and retail establishments around the country. 
For additional information about emu meat and where it can be found, contact the American Emu Association at 541-332-0675 or check out their web site at www.aea-emu.org.

MEXICAN CORNBREAD CASSEROLE

Serves six.

Ingredients

1 lb. ground emu meat
2 lb. chopped green chilies
1 15-ounce can cream corn, divided
1 6-ounce package cornbread mix
1/2 chopped onion
1/2 cup egg substitute
2/3 cup skim milk
1 cup grated non-fat cheddar cheese
 

Directions

Preheat oven to 425. Brown meat, onion and chilies in skillet.
Set aside.

Combine egg substitute, one cup of corn and the milk with the cornbread mix.
Stir until moistened.

Pour half the batter in a 9 x 9-inch baking dish sprayed with cooking spray.

Top with meat mixture, cheese and the remaining corn.

Pour remaining batter on top and bake for 25 to 30 minutes. 
 

Recipe courtesy of the American Emu Association