Southern Cooking with Andy Bedwell


Cornbread Skillet Casserole and Winter Fruit Salad

My sister discovered these two recipes when she was clearing out a drawer in her kitchen. My mother had several different places that she placed her recipes. I cannot believe that I missed these when I was writing my cookbook I thought I had covered all of the little places. Mother and I talked about foods and recipes so much, but these completely slipped our minds. I miss mother so much when I try a new recipe. She would always try it and tell me the “gosh honest truth.” My sister has taken her place real easily. It seems so strange to me that I can now just look in my cookbook for a favorite recipe. Believe me, dreams do come true!

Cornbread Skillet Casserole

2 eggs, slightly beaten

1 cup self-rising 


1 teaspoon baking soda

1 (17-ounce) can cream style corn

1 cup milk

1/4 cup Crisco oil

1 pound ground chuck

2 cups (8 ounces) 

shredded Cheddar cheese

1 large onion, chopped

2 -4 jalapeno peppers, finely chopped (use some gloves)

Combine the first seven ingredients and set aside. Brown your ground chuck. Drain well. Set aside. Pour half of cornmeal mixture into a greased 10-inch cast iron skillet. Sprinkle evenly with beef. Top with cheese, onion, and peppers. Pour remaining batter over top. Bake at 350 degrees for 45-50 minutes. Let stand a few minutes before serving.

Andy’s Note: My family loves any kind of cornbread dish. This is a wonderful Sunday night supper dish. This is a must try! Cornbread Skillet Casserole, pinto beans, deviled eggs. Corn salad, sliced tomatoes, green onions, southern sweet tea and peach macaroon pie! I will share the peach macaroon pie recipe with you next week.

Winter Fruit Salad

1 large Lucky Leaf pie filling (any kind)

1 large can crushed pineapple

1 can coconut

1 small Cool Whip

1 can Eagle Brand Milk

1 cup miniature marshmallows

1 cup pecans, chopped

Drain pineapple. Mix all other ingredients together. Mix well and chill.

Andy’s Note: I am not sure about the Eagle Brand milk. It may be a cup instead of a can. There would be very little difference. I hope all of you will enjoy this EASY and GOOD recipe! This will be so good to make when all of the wonderful summer fruits are gone. This recipe will also be a good dessert. Just serve this in a fluted goblet and “pop” a red-stemmed cherry on top. I love to decorate foods!

I want to thank all of you again for purchasing my cookbook. My dream would have never come true without all of you and my wonderful family.

Happy Cooking,

Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Little Faces Doll Shop, Alabama Gift Company, and the Messenger on Broad Street.

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