NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|vegetable oil||30 mL||2 tbsp|
|medium ground beef||340 g||12 oz|
|chopped onion||175 mL||3/4 cup|
|each chopped carrot and celery||60 mL||1/4 cup|
|minced garlic||15 mL||1 tbsp|
Pace® Medium Chunky Salsaminced garlic
|Campbell’s® Ready to Use Beef Broth||175 mL||3/4 cup|
|fresh or frozen peas||60 mL||1/4 cup|
|finely chopped parsley||60 mL||1/4 cup|
|yellow cornmeal||175 mL||3/4 cup|
|all-purpose flour||75 mL||1/3 cup|
|granulated sugar||15 mL||1 tbsp|
|baking powder||5 mL||1 tsp|
|baking soda||1 mL||1/4 tsp|
|salt||1 mL||1/4 tsp|
|buttermilk||250 mL||1 cup|
|shredded Cheddar cheese, divided||250 mL||1 cup|
|eggs, lightly beaten||3||3|
|vegetable oil||45 mL||3 tbsp|
|1. Preheat oven to 400°F (200°C).
2. Beef: Heat oil in large Dutch oven or deep sauté pan set over medium-high heat; cook beef, onion, carrot, celery and garlic for 12 to 15 minutes or until beef starts to brown and vegetables are softened.
|3. Stir in salsa and broth; bring to boil. Reduce heat to simmer; cook for about 15 minutes or until mixture has thickened.|
|4. Stir in peas and parsley; remove from heat. Fill twelve 1 cup (250 mL) ramekins evenly with beef mixture. Place ramekins on large baking tray.|
|5. Cornbread: Meanwhile, in large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in buttermilk, 1/2 cup Cheddar cheese, eggs and oil. Spoon evenly over top of each beef-filled ramekin; sprinkle with remaining cheese.
6. Bake for about 15 minutes or until topping is golden brown on top, cheese is melted and beef mixture is bubbling.