Recipe Corner: BBQ Cornbread Casserole

Over the last week, my kids have been so sick that they have barely eaten any food.  My oldest daughter has started eating again, but my youngest still could care less.  This dish, however, is her favorite. It is absolutely delicious. I am hoping that if I make it this week, she will start eating again.  Cross your fingers for us.  If you try it yourself, it is very important to spread the cornbread mix out evenly so it cooks evenly.


Do you have a quick and easy recipe you would like to recommend? Shoot me an email at betweenthelines-kam@hotmail.com and I can post it for all to enjoy!


Ingredients
• 1 - 2 pounds ground beef
• 1 large onion, diced (add to taste)
• 1 (10 ounce) can whole kernel corn, drained
• 1 can light red kidney beans, drained
• 1 cup barbeque sauce (I sometimes add extra BBQ sauce)
• 2 (8.5 ounce) packages corn bread mix (although I usually only use 1 ½ boxes)

Directions
1. Preheat the oven to 400 degrees.
2. Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Drain excess grease and add the onion, kidney beans, and corn. Cook and stir until onions are tender. stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish (or casserole dish)
3. Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture. Make sure it is spread evenly so the corn bread cooks evenly.
4. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.