I’m always on the lookout for recipes using ingredients I usually have on hand or use leftovers from a previous meal. This one scores on both counts. I cooked a brisket the night before and used some of the leftovers to make Tamale Casserole.
I buy an organic cornbread mix from a natural food coop in bulk and keep it in my fridge. That’s what I used to make the base of this dish but I’ll include the original recipe for that part here.
- 2/3 cup all purpose flour
- 1/2 cup yellow corn meal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons oil
- 1 can diced green chiles
- 1/3 cup milk
- 1 egg
- 2-3 cups leftover brisket, chopped
- 10 ounces red enchilada sauce
- 1 cup shredded white cheese (I used white cheddar)
Preheat oven to 400 degrees. Whisk together flour, corn meal, sugar, baking powder, salt. Stir in oil until mixture forms small crumbs. Whisk in milk, egg and green chiles until just combined. (*At this point I added about half a cup of leftover corn.) Bake in 9 inch square pan about 20-25 minutes until set. (*I thought the cornbread portion was a little thick so next time I plan to bake in a 13×9 inch pan.)
Reduce oven to 350 degrees. Poke holes in cooked cornbread and pour enchilada sauce over. Top with brisket and grated cheese. Bake for 20-25 minutes or until cheese is hot and bubbly. (*I think sliced black olives would be good on top, too.)
Serve with tossed green salad.
Original recipe from Grace and Good Eats.