Today we’re gonna share some more recipes out of our daughter-in-law Shelly Mae’s Cookbook. She just hates when I refer to her as “Shelly Mae,” instead of just Shelly, don’t you, Shelly Mae? Josh, our oldest son, and Shelly Mae’s husband got Deb and I started on this kick and I’m sure he’s heard an earful over getting it started!
I’ve got to hurry up and use the recipes we’d like to share from her cookbook as she’s already started, “You through with my cookbook yet?” Women!
This recipe is an example of a full meal which is both economical and tasty.
Shelly Mae’s Cornbread Bake:
- 2 7oz. boxes cornbread mix, divided
- 1 cup frozen hashbrowns
- 1 pound ground beef, browned
- 14-½ oz. can corn, drained
- 14-1/2 oz. can green beans, drained
- 1 cup shredded cheese
Prepare 1 box cornbread mix as directed on pack. Pour into bottom of greased 8”x8” pan.
Bake on 350 for 10 minutes.
Combine beef, beans, hashbrowns, corn and cheese.
Pour over cornbread taken from oven. Prepare remaining box of cornbread mix, pour over ground beef mixture.
Return to oven and bake uncovered on 350 for 25-30 minutes.