FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 3 >  Ranch Style BBQ Cornbread Pie

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

RANCH STYLE BBQ CORNBREAD PIE

 

Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather
by Mindy Merrell and R. B. Quinn
Ranch Style Beans are Min's number one foolproof side dish for instant satisfaction every time. She says that if Andy Warhol had been a Texan, the Ranch Style Beans can would hang in museums throughout the world. The chili pintos' unmistakable label dressed in basic black with bright white Western lettering and yellow and red accents is as common a sight in Southwestern pantries as Campbell's tomato soup ever was. These well-seasoned beans make an "appetite pleasin'" homey cornbread casserole with any leftover cheater meat.
Makes 6 Servings

Ingredients

    1 medium onion, chopped
    ¼ cup vegetable oil
    Two 15-ounce cans Ranch Style Beans
    2 cups chopped leftover cheater meat like pulled pork, beef brisket, chuck, or chicken
    1 cup cornmeal
    1½ teaspoons baking powder
    ½ teaspoon kosher salt
    ¾ cup milk
    1 cup shredded Cheddar cheese
    2 fresh jalapeno peppers, seeded and diced (optional)

For the toppings (optional)
Shredded iceberg lettuce, chopped tomatoes, sliced green onions, diced avocado, and salsa


Directions

HEAT the oven to 400 °F. Grease a 2-quart casserole with cooking spray.

COOK the onion in 2 tablespoons of the oil in a large skillet over medium heat until softened and lightly browned, 5 to 8 minutes.

STIR in the beans and the meat. Cook until heat- ed through, about 2 minutes. Pour the mixture into the casserole.

COMBINE the cornmeal, baking powder, and salt in a medium mixing bowl. Add the milk and remaining 2 tablespoons oil. Stir in the cheese and jalapenos, if using.

POUR the cornbread mixture over the meat and beans. Leave a few spots around the edges for the chili mixture to bubble through & for the steam to escape.

BAKE for 35 to 40 minutes, until the cornbread is lightly browned. Serve with top- pings as desired.

Note: You can substitute 1 cup self-rising cornmeal mix for the cornmeal, baking powder, and salt.
 

 

                    RELATED RECIPES

Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.