Elk Cornbread Casserole
This hearty elk cornbread casserole combines ground elk, vegetables, spices, and a golden cornbread topping for a crowd-pleasing, bone-warming wild game meal.
Servings: 6
Ingredients
- 1 lb ground elk
- 2 tbsp canola or vegetable oil
- 1 yellow onion, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 garlic clove, minced
- 25 oz yellow corn, drained
- 14.75 oz yellow creamed corn
- 2 cups Colby jack cheese, shredded
- 2 tbsp ground cumin
- 2 tsp red chile powder
- 1 tsp kosher salt
- 2 cups cornbread mix prepared, (ex: Marie Callendar's or Jiffy)
- Garnishments, salsa, sour cream, jalapenos and cilantro
Instructions
- Preheat oven to 400 degrees.
- Heat skillet over medium heat and add oil. When the oil is warm, add the onions, yellow bell pepper and garlic cooking for about 5 minutes or until onions become translucent and soft. Add ground elk meat and cook until browned. Season the meat mixture with cumin powder, chili powder and salt. Pour in the corn and stir to ensure all ingredients are combined. Remove from heat.
- In a bowl, prepare the cornbread mix.
- Using a 9×13 inch baking pan, add the ground elk mixture to the pan and top with 1 cup shredded cheese. Pour the cornbread batter over the top and bake uncovered for 30 minutes. Add the remainder of the cheese to the top of the cornbread and continue to bake for an additional 10 minutes. Remove from oven and let cool before serving.
- Serve with salsa, sour cream, jalapenos and cilantro.