Author adapted by Angela Litzinger at test.angelaskitchen.com from Melanie @ copykat.com (Corn bread is based Blender Corn Bread from Sue Gregg)
Ingredients
The night before your cooking day:
3/4cuprice milk with 2 teaspoon lemon juice or cider vinegar
3tablespoonsolive oil
2tablespoonsmaple syrup
1 1/2cupscorn dry polenta or coarse ground corn meal
Place above ingredients into blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium. Let sit covered on counter overnight.
On your cooking day:
Brown 1 pounds of ground beef; drain grease.
Add 2 teaspoons dried minced onion
1teaspoonssalt
1teaspoonschili powder
1/2teaspooncornstarch
1teaspoonscumin
1/2teaspoondry minced garlic
1/2teaspoonred pepper flakes
1/4teaspoondried oregano;
add 7 ounces drained chopped green chilies and
6tablespoonswater. Allow to simmer until thickened; turn off heat and set aside.
On your cooking dayafter browning the meat, add to cornbread batter:
Mix in baking powder, baking soda, and salt thoroughly, but briefly, using blender and/or rubber spatula as needed. Mix in thawed frozen corn. Divide batter in half. Pour half of cornbread mixture in bottom of oiled 9x13 pan. On top of cornbread carefully add meat mixture; on top of meat sprinkle pepper mix; top with remaining cornbread mixture. Cover and freeze.
To serve: Thaw. Uncover and bake at 350 degrees for 40-45 min until cornbread is baked through. Let set 5 min or so and cut into squares. (Double bake time if frozen).