A fan of the channel contacted us recently and said he had an extra earthworm bin for composting and making worm casting tea and that he wanted to give it to us so we could use it on the farm and in the garden!
🌻 Hoss Garden Tools & Seeds: https://shrsl.com/2rrhc (Promo Code cogsquad21)
Cornbread Casserole Recipe:
2 tablespoons butter
1 onion, diced
1 red bell pepper, diced
4 cups corn (frozen or fresh)
4-ounce can diced green chilies
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon salt
2 tablespoons chopped cilantro
For The Batter:
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoon sugar
2 teaspoons baking powder
2 large eggs
1 cup sour cream
1/4 cup melted butter, slightly cooled.
1 1/2 cups grated cheese- cheddar, jack or mozzarella(3/4 of this goes into the batter & the other 3/4 is the topping)
Preheat oven to 375F
Saute the filling: In a large skillet, saute onion in butter over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, saute with the onion. Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn, saute 3-4 minutes. If using canned chilies, add along with spices and salt, saute 2 minutes, then turn heat off. Stir in fresh cilantro.
Make the batter. In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk. In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.
Combine. Add the sauteed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine all. Add 3/4 cup grated cheese. Pour the batter into a 2-quart greased baking dish, ( 8×9, 11 x 7) or you can bake it in a 10-inch cast iron skillet) and top with the remaining 3/4 cup cheese. Batter should ideally not be over 2 inches high.
Bake uncovered, for 25-35 minutes, or until puffed (it will dome) and golden!
Sprinkle with cilantro & Serve warm.