Momma just invented the best recipe ever 😳 Full Recipe in the description!

Ingredients

• 12 oz Spaghetti Noodles (dry, broken in half for easier stirring)
• 1 lb Ground Beef (80% lean, seasoned with salt and pepper)
• 1 cup Cornmeal (fine or medium grind)
• 0.5 cup All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 0.5 tsp Salt
• 2 tbsp Sugar (optional, adds a slight sweetness to the cornbread)
• 1 cup Milk (whole or 2%)
• 1 large Egg (room temperature)
• 2 tbsp Unsalted Butter (melted)
• 1 cup Colby‑Jack Cheese (shredded)
• 0.25 cup Parmesan Cheese (freshly grated, optional for extra flavor)
• 1 tsp Black Pepper (freshly ground)
• 0.5 tsp Garlic Powder

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat before baking.

   Time: PT0M

   Temperature: 400°F

2. Cook Spaghetti

   Bring a large pot of salted water to a boil, add the spaghetti, and cook 8‑10 minutes until al dente. Drain in a colander and set aside.

   Time: PT12M

   Temperature: boiling

3. Season and Form Meatballs

   In a bowl combine ground beef, ½ tsp salt, 1 tsp black pepper, and ½ tsp garlic powder. Mix gently and shape into 1‑inch meatballs (about 20).

   Time: PT5M

4. Brown Meatballs

   Heat a skillet over medium heat, add a splash of oil, and brown the meatballs 5‑7 minutes, turning to brown all sides. They should be cooked through; remove and set aside.

   Time: PT7M

   Temperature: medium

5. Make Cornbread Batter

   In the large mixing bowl whisk together cornmeal, flour, baking powder, salt, and sugar. In the second bowl whisk milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined; lumps are okay.

   Time: PT5M

6. Assemble Casserole

   Grease the 9x13‑inch baking dish. Spread the cooked spaghetti in an even layer, then distribute the browned meatballs over the pasta. Sprinkle shredded Colby‑Jack and grated Parmesan evenly. Gently pour the cornbread batter over the top, allowing it to seep into gaps.

   Time: PT5M

7. Bake

   Place the dish in the preheated oven and bake for 20 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.

   Time: PT20M

   Temperature: 400°F

8. Rest and Serve

   Remove from oven, let the casserole rest 5 minutes before cutting. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

40g

Fat

12g

Fiber

2g