Goose Cornbread Casserole
This casserole is a quick and easy crowd-pleaser, combining sliced goose, chopped onion, hominy, mild green chiles, a blend of spices and creamy shredded cheese.
Servings: 4
Ingredients
- 2 skinless boneless goose breasts, cut into strips
- 2 tbsp unsalted butter
- 1 medium white onion, diced
- 1 1/2 cups white hominy, drained and rinsed
- 7 oz mild green chiles, diced
- 1 cup Colby Jack cheese, shredded
- 2 cups prepared cornbread batter, Marie Calendars or Jiffy
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1 tsp granulated garlic powder
- 1/2 tsp Mexican oregano
- 1/2 tsp kosher salt
- 1/2 cup sliced black olives (optional)
- 2 tbsp fresh cilantro, chopped
Instructions
- Preheat oven to 375 degrees F.
- Heat a skillet over medium heat and add butter, onions, hominy and mild green chiles. Cook until the onions are softened and the hominy begins to brown. You may need to reduce the heat if the hominy starts to POP. Add the goose to skillet and cook until browned, about 5 minutes. Add the seasonings and stir to combine. Remove from heat.
- Pour the mixture into an 8 x 8 casserole dish. Top with shredded cheese and pour the cornbread batter over the top, garnish with sliced black olives and cilantro. Bake uncovered for 35-40 minutes until the cornbread is firm and golden brown.
- Serve with sour cream and salsa.
Notes
If you don't have goose in the freezer, try substituting 3-4 ducks breasts.