Mexican cornbread elk casserole

Elk Cornbread Casserole
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Looking for a hearty meal that will stick to your bones and give you a little extra added kick? Try this Mexican cornbread elk casserole served with some fresh cilantro and pickled jalapeno’s. Remember you can substitute any burger whether wild game or beef.

INGREDIENTS

  • 1 pound ground elk
  • 8.5 ounce corn muffin mix
  • 14.5 ounce creamed corn
  • 14.5 ounce yellow corn
  • 2 cloves garlic, chopped
  • 1 yellow onion, finely chopped
  • 1 yellow bell pepper, chopped
  • 1/4 cup cilantro, chopped
  • 2 cups Mexican cheese blend
  • 2 tablespoons olive oil
  • 2 tablespoons cumin
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • pickled jalapeños

DIRECTIONS

Preheat oven to 400 degrees. Spray non-stick cooking spray in a 9 x 13 inch pan. Heat skillet over medium heat and add olive oil. Sauté garlic, onion and yellow bell pepper until vegetables are soft and onion is translucent. Remove from heat. Add elk meat and cook until browned. Add onion, garlic, bell pepper, both cans of corn, cumin, cayenne pepper and salt. Turn heat to low and simmer for about 5 minutes. Add chopped cilantro, stir and remove from heat. Spoon thin layer of corn muffin mix on the bottom of pan. Top with meat mixture then add 1 cup of cheese. Spoon the rest of the corn muffin mixture on top and bake 20-25 minutes. During the last few minutes of cooking, top the corn muffin mix with the remaining cheese. Continue to cook until cheese is melted.

Serve with sour cream, pickled jalapeños and fresh cilantro.

7 Comments

  • Reply January 6, 2017

    Tim

    I know, lots of reviews today! I need to catch up and I did promise Kristy I would finally post my favorites.

    Well the Mexican Elk Cornbread Caserole is #1! I could eat this a couple time a week. We load up on the chipotle and pickled jalapeños, not because it needs it, but because we like it a little spicier. We also use most of a second package of the Jiffy cornbread to make a bit more crust. If you only make one recipe, this is it. I will be trying it with the Bison to see if it changes anything.

    Good job on this one.

  • Reply October 18, 2014

    Lauren

    Just a silly question, the recipe doesn’t say you need to prepare the cornbread mix, but I’m assuming you add the other ingredients in the cornbread mix according to the package as well. I’m looking forward to trying this out with our elk!

    • Reply October 19, 2014

      Kristy

      Lauren, yes. You are correct. Mix the ingredients per the directions on the Jiffy Box. I’ll make the update on the webpage. Thank you for asking that question. Have a wonderful Sunday! — Kristy

  • Reply January 28, 2014

    Denise

    I made this with venison the other night and it was fantastic! Thanks for all the great recipes.

    • Reply January 28, 2014

      kristy

      Denise – this is surely one of our favorites to make too. I think that you have inspired me to make it with venison as well… Have a wonderful week! ~Kristy

  • Reply October 4, 2013

    Megan

    I just made this with antelope, and it is awesome!

    • Reply October 4, 2013

      kristy

      Megan – I’m making this tomorrow … glad you loved it! I’m going to make it with venison! Thanks for your comment. Kristy


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