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.
Ingredients:
- 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)
Directions:
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.
That looks and sounds so good with the leftover brisket! Unfortunately, I’m on a low FODMAP diet now (for IBS) so I can’t have flour (no gluten).
That has to be challenging. I did a quick search and there are gluten free corn bread recipes. You could substitute one of those for the base. If you find a good recipe please let me know so I can share it as an option for this.
That sounds delicious!! I’ve been looking for recipes using leftover brisket. As a single person, I still love my brisket recipe. So, I would make my brisket, freeze the leftovers in 2 cup portions, then probably Use a smaller cornbread recipe (I have one that sort of mimics the size and style of 1 box of Jiffy cornbread mix,) and then just add one freshly roasted, peeled and chopped green or Anaheim chile, and go from there. That would make a small 8×8 pan, which would be enough for a couple of dinners and a couple of lunches during a week!!
Another hint: when you buy a can of red chile or green chile sauce or even a can of chipotles in adobo sauce, you can purée the chipotles and either freeze them separately or even together in a ziplock bag, and when making something that you want to add just a bit of zip to, just break off a small piece and add it to whatever your cooking that needs the zip!! I add it to beef stew, BBQ sauce, homemade or even canned enchilada sauce for extra smokey flavor and heat.
Good suggestions. Thanks!