Venison Cornbread Squares

  • 1 to 2 tablespoons cooking oil
  • 1 pound ground venison
  • ¼ cup diced onion
  • ¼ cup diced green pepper
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¾ cup grated American cheese
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
  • 1 cup canned tomatoes, cut up
  • 2 tablespoons canned green chilies, diced
  • 1 teaspoon Worcestershire sauce

Preheat oven to 350 degrees F. In a skillet, heat and cook venison, onion, green pepper, garlic, chili powder, and salt until meat is brown. Set aside. Prepare cornbread batter recipe below. Pour half the batter in a greased 8 X 12 X 2 inch baking dish. Spoon venison mixture over batter. Sprinkle with cheese. Spread remaining batter over cheese. Bake uncovered for 30 to 35 minutes until cornbread is done. Let stand for 5 minutes before cutting into squares. In a small saucepan, blend cold water with cornstarch until smooth. Stir in undrained tomatoes, chilies, and Worcestershire sauce. Cook and stir until thickened. Serve sauce over cornbread squares. Serves 6.


Cornbread Batter

  • 1 cup sifted all-purpose flour
  • 4 teaspoons baking powder
  • 1 cup yellow cornmeal
  • 1 cup milk
  • ¼ cup sugar
  • ¾ teaspoon salt
  • 2 eggs
  • ¼ cup softened shortening

Sift flour with sugar, baking powder, and salt. Stir in cornmeal. Add eggs, milk, and shortening. Beat until almost smooth. Do not over beat.

Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com


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