Recipe: Appetizing Venison Cornbread Squares

Venison Cornbread Squares. Venison Cornbread Casserole is a casserole with venison, beans, sweet corn and everything but the kitchen sink Venison Cornbread Casserole. Be the first to review this recipe. Pour half of the cornbread batter into skillet.

I did this with a roast haunch of venison that we had for Sunday lunch but leftover roast beef will do. Picante sauce and Cheddar cheese add excitement to ordinary cornbread that both family and friends will love. We like it with ham and cheese in the middle. You can have Venison Cornbread Squares using 13 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Venison Cornbread Squares

1. It's 1 of to 2 tablespoons of cooking oil.
2. It's 1 lb of ground venison ( I used elk).
3. It's 1/4 cup of diced onion.
4. You need 1/4 cup of diced green pepper.
5. You need 1 of clove garlic, minced.
6. Prepare 1 tsp of chili powder.
7. It's 1/2 tsp of salt.
8. You need 3/4 cup of grated American cheese.
9. You need 2 tbsp of cold water.
10. It's 2 tsp of cornstarch.
11. Prepare 1 cup of canned tomatoes, cut up ( I used diced).
12. You need 2 tbsp of canned green chilies, diced.
13. You need 1 tbsp of worcestershire sauce.

Cut into squares and serve warm. Here is the fine cornbread just after it emerged from my oven, golden and crispy on the outside, and Definitely, use fresh corn kernels if corn is in season but if not frozen will work fine (or leave them out. You may freeze uncooked corned venison by placing the desired amounts in vacuum sealable bags. Very good recipe I have made corned venison for years with almost the same recipe.

Venison Cornbread Squares instructions

1. Preheat oven to 350 degrees F.
2. In a skillet, heat oil,and cook venison, onion,green pepper, garlic, chili powder, and salt until meat is browned.
3. Set meat mixture aside.
4. Prepare c o r bread batter recipe below.
5. Pour half of the cornbread batter in a well greased 8x12x2 inch baking dish.
6. Spoon venison mixture over batter..
7. Sprinkle with the grated cheese.
8. Spread remaining batter over the cheese.
9. Bake uncovered for 30 to 35 minutes until cornbread is done.
10. Let it stand for 5 minutes before cutting into Squares..
11. .
12. In a small saucepan , blend cold water and cornstarch until smooth.
13. Stir in undrained tomatoes, green chilies, and Worcester shire sauce.
14. Cook and stir until thickened. And serve sauce over cornbread squares. Serves 6.
15. CORNBREAD BATTER.
16. I cup sifted flour..4 teaspoons baking powder. ..1 cup yellow cornmeal... 1 cup milk... 1/4 cup sugar... 3/4 teaspoon salt... 2 eggs...1/4 cup softened shortening.
17. Sift flour with, baking powder and salt, and sugar. Stir in cornmeal..
18. Add eggs, milk and shortening.
19. Beat until almost smooth, do not over beat.

I have to pass on the venison - I just don't care for it, but the squash and cornbread sound yummy Sounds pretty good to me. I eat a lot of venison, and moose. Good meat, and there are a hundred. A recipe for making corned venison at home. Corned venison is just like corned beef, only leaner.