Autumn is my favorite season – I love the weather, the decorations, and the cooking! I had an amazing time two years ago cooking my way through Gooseberry Patch’s “Autumn with Family and Friends.” I am so excited that this year I have a chance to review Gooseberry Patch’s new fall cookbook, “Hometown Harvest”
The first recipe I tried were these Cheesy Cornbread Sloppy Joes. Farmer Doc’s response to this recipe was, “This is great, definitely make it again!”
Oh, and by the way, I’ll have a copy of this cookbook to give away to one lucky reader in just a few short weeks! This giveaway is live right now, so be sure to stop by this post for your chance to enter!
To get this yummy, husband/farmer/veterinarian-approved dish, start with 2 pounds of ground beef and 1 chopped onion. Brown them together in a large skillet until the beef is cooked and the onion is tender.
(Don’t mind my messy stovetop. It’s been that kind of
When the beef mixture is done, add 1/2 cup brown sugar, 1-1/2 Tablespoons Worcestershire sauce (I love the stuff, so I added even a little more than that), 1 teaspoon chili powder, 1/2 teaspoon garlic salt, and extra salt and pepper to taste. Then stir in 1-1/2 cups ketchup.
Give it all a good mix, and let it simmer over low heat for 15 minutes.
Transfer the beef mixture to a 9x13 baking dish (mine is smaller than that).
Top with 2 cups Cheddar cheese.
In a small bowl, mix together 1 package of cornbread mix, 1/2 cup milk, and 1 egg. (I usually make my own cornbread from scratch, but this was easier this time. You can use from-scratch cornbread if you want.) I mixed up the cornbread early, and by the time I was ready to use it, it had risen and was a little difficult to work with. So don’t mix it up until you’re ready to spread it over the top of the cheese.
Then spread it on top of the cheese.
Pop it in a 350 degree oven for 20 minutes, or until the cornbread is golden brown and the meat mixture is hot and bubbly. (Because my pan was smaller, and is stoneware, it took about 30-35 minutes instead of 20.)
Serve with whatever toppings and garnishes you want – we went with a dollop of sour cream and garden-fresh tomatoes. (A benefit of planting the garden late? Fresh tomatoes to go with the yummy fall food!)
Ingredients:
2 pounds ground beef
1 onion, chopped
1 and 1/2 cup ketchup
1/2 cup brown sugar, packed
1 and 1/2 Tablespoon Worcestershire sauce
1 teaspoon chili powder
Salt and pepper to taste
2 cups shredded Cheddar cheese
Cornbread topping:
8 and 1/2 ounce package cornbread mix
1/2 cup milk
1 egg, beaten
Instructions:
- Brown ground beef and onion. Stir in ketchup, brown sugar, Worcestershire sauce, chili powder, garlic salt, and salt and pepper. Simmer over low heat for 15 minutes.
- Transfer beef mixture to a 13"x9" baking pan. Top with cheese.
- In a small bowl, stir together cornbread mix, milk, and egg. Pour batter over cheese.
- Bake, uncovered, at 350 degrees for 30 minutes, until cornbread is golden. Let cool for 5 minutes before serving.
Don’t forget to check back for more recipes from this tasty cookbook, and the chance to enter to win a copy of “Hometown Harvest” later this month!
Did you like this recipe? Check out more recipes from “Hometown Harvest”!
{Gooseberry Patch did provide me with one copy of this cookbook to review and one copy to give away. All opinions, thoughts, and photographs are my own. Affiliate links were used in this post.}
I love this. I add a can of Mexicorn to my cornbread.
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