Coney Island Cornbread

I have had this recipe for almost 20 years now and used to make it all the time. I’m not sure how I happened to forget about it, but I did…until this week.  I realized that I had most of the ingredients on hand and could substitute for those that I didn’t have.  It turned out great and the guys loved it…well, most of them did!

One day almost 20 years ago, when I was greatly pregnant with child #3, a friend had my mom, two kids, and me over for lunch. I was glad to be able to relax and enjoy a lunch that I had not prepared.  All was going well until child #1 refused to eat.  My surprise turned into embarrassment when she repeatedly said she just couldn’t eat it. She was about 4 years old and had always eaten whatever she was served…not a problem eater!  On this day I learned that she didn’t like onions! She had never complained about them before, so I was shocked.  So much for a relaxing meal!

When I made this recipe yesterday, I did include the onions.  All was well until child #4 mentioned the onions.  After 17 years with him, you’d think that I would have known that he doesn’t like onions either.  Oh well! Such is life!  He ate most of it anyway!

The two ingredients that I didn’t have in my cupboard were the tomato soup and the corn muffin mix.  I didn’t even have corn meal to make my own  muffin mix.  I substituted ketchup for the tomato soup and made a biscuit recipe in place of the corn muffin mix.  The guys all said that they preferred the biscuit instead of corn muffin mix!

1 lb. ground beef

1 medium onion, diced

1 (10 oz) bottle chili sauce

1 can tomato soup

6 hotdogs, sliced

1 pkg corn muffin mix

Combine hamburger and onion in a large skillet. Cook until meat is done and onion is tender.  Drain off fat.  Add hot dogs, chili sauce, and soup to the meat.  Stir and heat thoroughly.  Pour into a sprayed 2-quart casserole or 9×9 pan.  Mix corn muffin mix as directed on package. Pour over meat mixture, sealing edges.  Bake as directed on muffin mix.

Here is the biscuit recipe that I used. I found it online from a friend who said it is Red Lobster’s Cheese Biscuit recipe, but I have not verified that.

3 c. flour

1 Tbsp. baking powder

1 tsp. salt

1/2 tsp. cayenne pepper

1/4 tsp. black pepper

4 oz. cheddar cheese, grated

1-1/4 c. milk

3/4 c. sour cream

3 tbsp. butter, melted

1 egg, slightly beaten

Whisk together the first 5 ingredients. Carefully stir in cheese until covered with flour. In a separate bowl, whisk the remaining ingredients. Fold the wet mixture into the flour mixture, stirring until just combined.  Spread most of this mixture over the top of the meat mixture, sealing the edges.  Make biscuits out of the remaining mixture. (I used a muffin pan and got 6 biscuits.)  Bake at 350 degrees for about 15-20 minutes.  Use a toothpick to make sure the dough is fully cooked in the middle.

This goes well with a green salad on the side!

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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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