mexican cornbread pie, mom
I have always loved cornbread. When you add it to this casserole, you will be very happy!
No Image
prep time
cook time
method
Bake
yield
6 serving(s)
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1/2 medium green pepper, chopped
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- dash pepper
- 1 cup flour
- 1 cup cornmeal
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 8 ounces cream style corn
- 1 medium egg, beaten
- 3/4 cup milk
- 1/4 cup oil
- 15 ounces tomato sauce
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
How To Make mexican cornbread pie, mom
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Step 1Oven to 375 degrees. In med skillet, saute beef, onion, pepper and garlic until meat is browned and crumbly. Drain. Add 1/2 tsp chili powder, 1/2 tsp salt and pepper. Set aside. For corn bread, in med bowl sift together flour and cornmeal, sugar, baking powder, 1 tsp chili powder and 1/2 tsp salt. Add corn, egg, milk and oil and mix until well combined. Spoon half the batter into the bottom of a 10" pie plate. Sprinkle meat mixture over the batter and top with remaining batter. Bake 30-35 min. Remove and let cool 10 min before cutting.
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Step 2For sauce, combine tomato sauce, Worcestershire, remaining salt and pepper into small saucepan. Simmer over low heat for 5 min. Cut cornbread into wedges and serve sauce over each piece.
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Step 3Serve with Mom's Cantaloupe Cooler recipe.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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