Venison and Sweet Corn Tamale Casserole

A creative spin on a tamale pie, this casserole uses ground venison, sweet corn, and a cornbread topping. Rooted in the heart of the Midwest, it brings comfort and tradition to the table.

  • Prep Time: 40 minutes
  • Cook Time: 1 hour

Ingredients

  • 1 pound ground venison
  • 1 cup sweet corn (garden or locally grown)
  • 1 onion, diced (garden or locally grown)
  • 1 bell pepper, diced (garden or locally grown)
  • 1 cup cornbread mix
  • 1 egg
  • 1/2 cup milk
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F. Heat olive oil in a skillet and sauté onion and bell pepper until softened.
  2. Add ground venison and cook until browned. Stir in sweet corn, salt, and pepper. Transfer to a greased casserole dish.
  3. In a bowl, mix cornbread mix, egg, and milk. Pour over the venison mixture.
  4. Bake for 30-35 minutes, or until the cornbread topping is golden brown. Serve hot.
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