Cornbread Topped Beef Casserole, Gluten Free
This would be good with cheese, sour cream and salsa, if those are on your food plan.
Serves 6
Cook covered over medium heat in a medium to large frying pan
1 medium sized sweet onion, cut up
1/2 tablespoon minced garlic
1 1/4 pounds ground beef
Add, stirring in well
1/2 - 16 ounce package of frozen corn or 1 - 15 ounce can corn drained
1 cup pinto beans, drained
1 teaspoon sea salt
1/2 teaspoon lemon pepper
1/2 teaspoon Adobo seasoning
Put beef mixture into the bottom of a 9"x13"x2" baking pan. Pre-heat oven to 350F
In a mixing bowl, combine
2 cups cornmeal
1 cup flour mix
1 tablespoon baking powder
1/2 teaspoon baking soda
3 packets Truvia sweetener
Add all at once and mix until combined
3 tablespoons ground flaxseed + 1/3 cup warm water
1 cup water
1/2 cup goat milk* (or whatever milk you tolerate) plus 1/2 tablespoon vinegar
1/2 cup applesauce, unsweetened
1/4 cup oil (coconut, olive, etc.)
*This recipe can be made with just water or apple juice instead of the milk, as well.
Drop the cornbread topping by spoonfuls over the top of the beef mixture so that it is evenly distributed across the top of the casserole. Use the back of a spoon to smooth the top.
Sprinkle the top with
1 1/2 teaspoons parsley flakes
Bake at 425F for about 25 minutes or until the top is golden brown and bubbly. Allow the casserole to rest about 5 minutes before serving.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Monday, October 03, 2011
Cornbread Topped Beef Casserole, Gluten Free
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