Amy Kushnir of My Texas Today prepared LJT's Cornbread Casserole on News 8 Daybreak Saturday, April 13.


  • 1 -1/2 cup grated Cheddar cheese
  • 1 onion, chopped
  • 2 jalapenos, diced (for more "heat," use more jalepenos)
  • 1 lb. ground beef, browned
  • 2 eggs, whisked together
  • 1 cup corn meal
  • 1 cup milk
  • 1/2 tsp. baking soda
  • 1/2 Tbs. salt
  • 1/2 cup extra virgin olive oil
  • 1 (15 oz.) can cream style corn


  1. Preheat oven to 350 degrees F.
  2. Mix whisked eggs, corn meal, milk, baking soda, salt, olive oil and canned corn in a bowl and set aside.
  3. Grease the sides and bottom of a Dutch oven (can also use a cast iron skillet or 9 x 13 baking dish) and place in the oven for 10 - 15 min.
  4. Pour half of cornbread mixture into the bottom of the Dutch oven. Layer first the cheese, then the onion, jalapeno and lastly the browned ground beef.
  5. Top layers with the remaining half of cornbread mixture.
  6. Return to the oven and bake for 45 - 50 min. until edges are slightly brown and crusty.
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