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| CORNBREAD PIE | |
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1 lb. ground beef 1 lg. onion, chopped 1 can tomato soup 2 c. water 1 c. corn, drained 1 tsp. salt 3/4 tsp. pepper 1 tbsp. chili powder 1/2 c. green peppers, chopped Brown beef and onion in skillet. Add soup, water, corn, seasonings and pepper. Mix well and allow to simmer for 15 minutes. Fill a greased pie pan or casserole 3/4 full. Leave room for topping. TOPPING: 3/4 c. cornmeal 1 tbsp. sugar 1 tbsp. flour 1/2 tsp. salt 1 1/2 tsp. baking powder Sift ingredients together, add 1 beaten egg and 1/2 cup milk. Stir lightly and fold in 1 tablespoon grease. Cover meat mixture with this topping. Bake at 350 degrees for 18 to 20 minutes. Don't be surprised when topping disappears into meat mixture. It will rise during baking and form a layer of cornbread. | |
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recipe reviews #193115
Sandywv (Texas) says:
I've been making this recipe for about 45 years (thx to coworker, Susie) and it's delicious and hearty. It resembles a meaty tamale without the fuss. My recipe card withered with age hanging on the fridge, and I couldn't make out correct oven temp so I took a chance on finding it here -yay-unbelievable. I have decided to change the green bell pepper to can of green chiles though.
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