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“My son picked this one up from a family cookbook in Arkansas; it has that perfect "southern" home-cooked flavor to it. In many ways, it actually resembles the good ol' "cornmeal cush" that the Confederates were able to make with their rations while campaigning.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Cook first 3 ingredients in a large skillet over medium-high heat until meat is browned, stirring until it crumbles. Drain; return to skillet. Stir in 1 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  3. Place a well-greased 10-inch cast-iron skillet in oven for 5 to 7 minutes or until hot.
  4. Combine cornmeal and next 6 ingredients in a large bowl, stirring until dry ingredients are moistened. Pour half of cornmeal mixture into hot skillet; sprinkle with 1 cup cheese and all of meat mixture. Pour remaining cornmeal mixture over meat mixture; sprinkle with remaining cheese. Bake for 45 to 55 minutes or until golden. Let stand 5 minutes before serving. Cut into wedges to serve.

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