Recipes
Venison and Sweet Corn Tamale Casserole
A creative spin on a tamale pie, this casserole uses ground venison, sweet corn, and a cornbread topping.
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
- Preheat oven to 375°F. Heat olive oil in a skillet and sauté onion and bell pepper until softened.
- Add ground venison and cook until browned. Stir in sweet corn, salt, and pepper. Transfer to a greased casserole dish.
- In a bowl, mix cornbread mix, egg, and milk. Pour over the venison mixture.
- Bake for 30-35 minutes, or until the cornbread topping is golden brown. Serve hot.