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From The Cookbook: Venison Cornbread Cake

From The Cookbook: Venison Cornbread Cake

Cornbread is typically associated with heavier dishes such as chili or stew. However, if you're a lover of cornbread, and are no longer cooking those winter recipes, then this cornbread cake recipe from the NRA Member's Wild Game Cookbook Second Edition, is something you and yours can enjoy utilizing practically any wild-game meat you've got in the freezer.

Venison Cornbread Cake

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your own copy of the cookbook, visit the NRA Program Materials Center.


•    1-1 1/2 venison pan sausage or burger*
•    2 packages Mexican style cornbread mix
•    2 (8 to 8 1/2 ounces) cans sweet cream style corn
•    2-4 fresh garlic pods, finely chopped**
•    1 medium-to-large jalapeño pepper, finely chopped**
•    1 medium onion of your choice, finely chopped**
•    extra sharp cheddar cheese, grated**

Preheat oven to 350 degrees. Brown meat in skillet. Prepare cornbread batter according to package instructions. Chop garlic, peppers and onion, and mix thoroughly into cornbread batter. Add corn to batter and thoroughly mix. Pour one half to two thirds of batter into a well greased glass cake dish, 9x13x2 inch, bake for 15 to 20 minutes or until a light crust forms on the sides. The top should be soft; this is the reason for the glass cake dish. Add an evenly-spread layer of sausage over entire layer of baked cornbread. Add freshly grated or packaged cheese, evenly covering layer of meat; adjust thickness of layer to suit taste. Pour remaining cornbread batter over meat and cheese layers. Bake another 15 minutes or until layer is golden and sides are crusty. Cut in squares. Can be served with soup, stews, beans, or any dish traditionally served with cornbread.

*Elk, hog, javelina work just as well.**More or less according to taste.

Originally Submitted By:
John B. Jacobs
Humble, Texas

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