Cornbread Ground Meat Casserole

Currently our deep freezer is still stocked with plenty of deer meat from last years hunt. I realized I need to find new recipes to try & use it up as the fall hunting season is only a couple months away!

I Googled ground meat pie recipe &  sort of came up with my own creation. If your familiar with my other recipes/posts, you know I try to make meals that are balanced so my dear hubby gets the much needed veggies he’s not keen to eat on his own.

Now, one part of this recipe calls for cornbread spread on top. I strongly recommend you use the Crispy Cornbread Waffle recipe. My recipe is slightly altered from the one posted on Creating Naturally, however I tried the original a while ago, it’s excellent! If you need a quick short cut, you can use just a box of Jiffy (surprisingly I didn’t have my normal go-to instant in the pantry).

This would be a perfect dish to prepare in advance & freeze! You also don’t necessarily need to stick with the same vegetables – I’m thinking next time I make this I’ll use up some of the eggplant I have frozen from last summer, maybe even throw in some carrots for good measure. It is time to start cleaning out the last of everything in the freezer to make room for fresh, yumminess from the garden!



Main Dish

  • 1  lb. Ground Meat
  • ½ cup chopped Onion
  • 2 Tbs freshly ground Flax Seed
  • 2 Tbs minced Garlic
  • 2 Tbs Worcestershire sauce
  • 1-2 cup canned Tomatoes (fortunately I still had fresh canned tomatoes from last summer so I used a full quart jar)
  • 2 cans of Beans (I only had on hand 1 white kidney bean & 1 can of garbanzo), rinsed & drained
  • 2-3 cups Shredded Zucchini (or any other kind of veggies you need to use up, fresh or frozen)
  • Salt & Pepper to taste

Cornbread topping

  • 1 cup Cornmeal
  • ½ cup Unbleached All-purpose Flour or Whole Wheat  Flour
  • 1 tsp Salt
  • 1 Tbs Baking Powder
  • 1 3/4 cups buttermilk or plain yoghurt
  • 1 Egg
  • ½ tsp Baking Soda
  • ¼ cup melted Coconut Oil



Preheat oven to 425 degrees. Brown ground meat with onions, fresh ground flax seed & garlic, until crumbly. Add seasonings, tomatoes & shredded zucchini. Simmer, covered for 15 minutes, or until it’s not as runny (with using home canned tomatoes, I had extra juice that needed to cook down). Add the beans. Pour into greased 1½ quart casserole & set aside if your cornbread batter isn’t ready.

While the meat is cooking, start preparing the cornbread topping. Combine cornmeal, flour, salt & baking powder in a bowl. Stir together. In a separate bowl, add the egg to the buttermilk (or yoghurt). Stir together with a fork. Add the baking soda and stir. Pour the buttermilk (yoghurt) mixture into the dry ingredients & stir until combined. Slowly add the melted lard to the batter, stirring constantly just until combined.

Pour the cornbread batter on the casserole & spread evenly with knife.

Bake 20 minutes then let sit for 10 minutes before serving



French Toast Casserole

This dish is a wonderful breakfast, especially when you have company over – like the up coming holidays 😉 Just make sure to make it up the night before & give yourself time in the morning to let it warm up before you bake it.

Many thanks to my mother-in-law, Jamie for this recipe!!


  • 1 stick butter
  • 1c packed brown sugar
  • 1T light Karo syrup
  • 1/2c chopped pecans
  • 1 loaf of french bread (we’ve found the thick cut Texas bread is the best fit for a 9×13 glass baking dish)
  • 5 eggs, beaten
  • 1 1/2c half-n-half
  • 1t ground cinnamon
  • 1t ground nutmeg


Butter glass baking dish. In a small sauce pan melt the stick of butter. Once melted, add brown sugar & Karo syrup until well blended. Pour this syrup mix into the baking dish & sprinkle chopped pecans on top. Place 1″ slices of bread (this is when you’ll see the thick Texas bread works best size wise). Beat the eggs together with the half-n-half & cinnamon & nutmeg. Pour this over top of the bread. Cover with saran wrap & put in the fridge overnight.

Next morning, take out & set on the counter for about 1/2 hour, letting it come to room temperature. Bake in the oven at 375 for 35 minutes. Turn the broiler on the last couple of minutes to crisp/brown the top of the bread.

Serve up on a plate, no extra syrup needed as this comes with it baked right in! Just make sure you don’t let the food cool in the dish or you’ll need a jackhammer to get it out!! We soaked our dish for 24 hours, every now & then changing out the soapy water & chipped away at what was left in the dish. Never will let that happen again!!

**One loaf of the Texas bread will make 2 baking dish batches.

**In the oven, while this dish is baking, on the shelf below, you can also “bake” a pan of bacon. This way, keeps your stove open & you can socialize with your company instead of chained to the kitchen!

Enchilada Casserole

This is courtesy of my cousin Joanne


  • 1lb ground meat
  • 1T minced garlic
  • 1 can diced tomatoes
  • 1 packet taco seasoning
  • 1 can fat free refried beans
  • 1 can enchilada sauce
  • 2T fresh ground flax seed
  • 10 tortilla shells, burrito size
  • 2 cup shredded cheese


Brown the meat with minced garlic, salt and pepper to taste. Add taco seasoning as directed on packet. Add diced tomato, beans & ground flax seed. Let simmer 5-10 minutes. While simmering, lay out the tortilla’s on the counter. Divide out the mix evenly between the 10 shells. Roll up & line up in a 9×13 pan. Pour the enchilada sauce over the tortilla’s & sprinkle the cheese. Bake at 350 degrees for 30 minutes.

**In the last 5-10 minutes I usually turn on the broiler to brown up the cheese.