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





  • 1lb bacon, chopped
  • 1 large onion, chopped
  • 1 pkg of Kluski noodles (Mrs Weiss), cooked
  • 2 sticks of butter
  • 1 large head of cabbage, chopped


Preheat oven to 350 degrees. In a oven safe pot fry bacon until almost done then add the onion & fry until transparent. Add cabbage & butter & cook until the cabbage wilts low enough. Once there’s enough room, add the cooked noodles & toss. Cover & put in the oven for 45 minutes. Check the level of grease, if it seems greasy, then continue cooking, usually takes a total of 1 1/2 hours. The last 15 minutes, cook uncovered.

Spicy Dry Rub for Pork or Chicken


  • 6T paprika
  • 2T fresh ground pepper
  • 2T coarse salt
  • 1T chili powder
  • 3 pinches cayenne pepper
  • Olive oil or coconut oil, enough to sear meat in a skillet
  • Ovensafe skillet


Preheat oven to 350 degrees. Combine all dry ingredients in a bowl. Rub or coat your choice of meat in the mixture. Heat the oil in a skillet on medium heat. Sear both sides of the meat, then transfer the skillet to the oven.  Cook for 6-8 minutes for each inch of thickness.

Spaghetti Sauce

Courtesy of my wonderful sister Joanne & Dad


  • 3lb ground meat
  • 1 green pepper
  • 2 cans Italian style stewed tomatoes
  • 2 cans tomato sauce
  • 2 cans tomato paste
  • 1 onion, chopped
  • 2T minced garlic
  • 2T fresh ground flax seed
  • Salt & pepper to taste


Brown meat, onion & garlic, salt & pepper to taste. Chop stewed tomatoes & green pepper. Add meat, tomatoes, sauce & ground flax seed. Let simmer for 45 minutes

Tater Tot Casserole


  • 2lb ground meat
  • 1 med onion, chopped
  • 2T minced garlic
  • 1 10 3/4oz can cream of celery soup
  • 1 10 3/4oz can cream of chicken soup
  • 1 10 3/4oz can cream of mushroom soup
  • 1T freshly ground flax seed
  • salt & pepper to taste
  • 2lb bag frozen tater tot (I actually use more than 2 lbs, it’s your taste on how much you want to use)
  • 1 bag, frozen or fresh, broccoli lightly steamed**


Turn oven on at 350 degrees. Brown ground meat with chopped onion & minced garlic. Add the 3 cans of soup with 2 can’s of milk (you can add 3 cans of milk, I just find it makes the mix a little too runny for my taste). Mix in the ground flax seed. Spread 1/2 of the frozen tater tots on the bottom of a glass dish. Pour meat mix over top of tater tots. Arrange the rest of the tater tots on top (I like making mine pretty), pressing down into the mix. Bake for 1 hour. 5 minutes before it’s done cooking, turn on the broiler to brown the tots on top. Sometimes I also like to add shredded cheese (whatever flavor we have in the fridge at the time). Once you take it out, let it sit for 10 minutes before you dish it up.

**To make this a complete meal dish, you can always add lightly cooked broccoli.

Slow-Cooked Pulled Pork


  • 2/3c worcestershire Sauce
  • 1/2c ketchup
  • 1/4c firmly packed brown sugar
  • 1/2c tomato paste
  • 1 med white onion, chopped
  • 2T yellow mustard
  • 2T white vinegar
  • 3 1/2lb boneless pork shoulder or butt, trimmed & cut into 4 piecesImage (usually I can’t find a small cut of meat so I just plan on making a double of this sauce)


In a 6 quart crock pot mix all ingredients except pork. Once combined add pork, turning to cover. Cook on low for 8 to 10 hours (ensure internal temperature reaches at least 165 degrees). Remove the mean and shred with two forks. Return the meat to crock pot and stir into sauce. To serve, spoon 1/2 cup onto a sandwich bun.