Corn-Bread Taco Casserole

This recipe is made in a 9×13 glass pan, serves a large family or small group easily. (Really delicious first time, or as leftovers!)

Make a double recipe of cornbread batter, layer cornbread batter and taco meat and cheese, bake in the oven until the cornbread is done, lightly browned on top.

Taco filling:

  • 2 lbs ground beef
  • 2 tablespoons Ancho Chili Powder
  • 1/2 small onion, finely diced
  • 3 cloves garlic, smashed and finely chopped, smashed to paste consistency
  • 1 tablespoons Cumin
  • 1 teaspoon Sea Salt
  • 1 teaspoons Oregano
  • 1 small cans diced tomatoes

Cornbread Batter:

  • 2 cups cornmeal
  • 1 1/2 cups white spelt flour
  • 1/4 cup sugar
  • 5 teaspoons (non aluminum) baking powder
  • 1 teaspoon sea salt
  • 2 cups milk
  • 4 eggs
  • 1/2 cup melted butter

——————

  • 2 Cups of Monterey Jack Cheese shredded fine

Put half corn bread batter on the bottom of the pan. Taco filling goes next, then cheese, then the last half of corn bread batter.

Bake for 20 to 30 minutes at 400 degrees F., or until the cornbread on top is set and lightly browned.

Serve and enjoy piping hot!

Apple Pie

1 Double Crust Pastry, divided

6 to 8 Granny Smith Apples, peeled, thinly sliced (or your favorite variety of apple or combination of)
Lemon Juice

Granny Smith & Red Delicious Apples
Granny Smith & Red Delicious Apples

Sprinkle lemon juice over the apples as they are sliced, toss to keep apples fresh (no browning.)

Apples pared, thinly sliced, lemon juice
Apples pared, thinly sliced, lemon juice

 

Mix spices and sugar:

1/2 cup of white sugar
1/4 teaspoon cinnamon
1/4 teaspoon all spice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon ginger

Toss the spiced sugar mixture with the apples.

Line a deep dish pie plate with one part of the pastry (rolled out to be an inch or so larger than the circumference of the pie plate.)

Pie plate lined with bottom layer of pastry
Pie plate lined with bottom layer of pastry

Pour the apples into the pastry lined dish, arranging in a peaked pile, basically.

Put the remaining pastry, rolled out, over the whole pie. Trim the top and bottom pastry layers to the same length as when held together at at the edge of the pie plate, to allow for rolling and crimping.

Take the edges together, roll once under towards the outside of the plate, all around. Then using your fingers and knuckles, make a crimped notch every inch or so around the pie plate.

Cut a pattern into the top of the crust (to allow steam to escape.)

Brush milk over the crust (using a soft pastry brush) then sprinkle with white sugar crystals (table sugar.)

Cover the edge of the crust with foil.

Apple Pie ready for the oven
Apple Pie ready for the oven

Bake at 375 degrees F. for 30 minutes, then remove the foil and continue baking for another 30-40 minutes, covering with foil the last 15 minutes if necessary (to avoid over browning.)

Allow to cool some. Serve warm, or refrigerate and serve cold or at room temperature. Refrigerate any leftovers if not eating all of it in the same day.

Hot Apple Pie, cooling
Hot Apple Pie, cooling