Venison Cornbread Squares

• 1 to 2 tablespoons of cooking oil
• 1 lb ground venison ( I used elk)
• 1/4 cup diced onion
• 1/4 cup diced green pepper
• 1 clove garlic, minced
• 1 tsp chili powder
• 1/2 tsp salt
• 3/4 cup grated American cheese
• 2 tbsp cold water
• 2 tsp cornstarch
• 1 cup canned tomatoes, cut up ( I used diced)
• 2 tbsp canned green chilies, diced
• 1 tbsp worcestershire sauce

1. Preheat oven to 350 degrees F
2. In a skillet, heat oil,and cook venison, onion,green pepper, garlic, chili powder, and salt until meat is browned
3. Set meat mixture aside
4. Prepare c o r bread batter recipe below
5. Pour half of the cornbread batter in a well greased 8x12x2 inch baking dish
6. Spoon venison mixture over batter.
7. Sprinkle with the grated cheese
8. Spread remaining batter over the cheese
9. Bake uncovered for 30 to 35 minutes until cornbread is done
10. Let it stand for 5 minutes before cutting into Squares.
11. In a small saucepan , blend cold water and cornstarch until smooth
12. Stir in undrained tomatoes, green chilies, and Worcester shire sauce
13. Cook and stir until thickened.
14. And serve sauce over cornbread squares.
15. Serves 6
16. CORNBREAD BATTER
17. I cup sifted flour..4 teaspoons baking powder.
18. ..1 cup yellow cornmeal... 1 cup milk... 1/4 cup sugar... 3/4 teaspoon salt... 2 eggs...1/4 cup softened shortening
19. Sift flour with, baking powder and salt, and sugar.
20. Stir in cornmeal.
21. Add eggs, milk and shortening
22. Beat until almost smooth, do not over beat

cooking oil, ground venison, onion, green pepper, clove garlic, chili powder, salt, american cheese, water, cornstarch, tomatoes, green chilies, worcestershire sauce

Taken from cookpad.com/us/recipes/344625-venison-cornbread-squares (may not work)