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EMU MEXICAN CORNBREAD CASSEROLE
  • 1 lb. ground emu meat
  • 2 lb. chopped green chilies
  • 1 15-ounce can cream corn, divided
  • 1 6-ounce package cornbread mix
  • 1/2 chopped onion
  • 1/2 cup egg substitute
  • 2/3 cup skim milk
  • 1 cup grated non-fat cheddar cheese
    1. Preheat oven to 425.
    2. Brown meat, onion and chilies in skillet. Set aside
    3. Combine egg substitute, one cup of corn and the milk with the cornbread mix. Stir until moistened.
    4. Pour half the batter in a 9 x 9-inch baking dish sprayed with cooking spray.
    5. Top with meat mixture, cheese and the remaining corn.
    6. Pour remaining batter on top and bake for 25 to 30 minutes. 

     

     
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