mexican cornbread pie, mom

GSMegan avatar
By Megan Stewart
from Middletown, OH

I have always loved cornbread. When you add it to this casserole, you will be very happy!

serves 6
method Bake

Ingredients For mexican cornbread pie, mom

  • 1 lb
    ground beef
  • 1 md
    onion, chopped
  • 1/2 md
    green pepper, chopped
  • 1 clove
    garlic, minced
  • 1/2 tsp
    chili powder
  • 1/2 tsp
    salt
  • dash
    pepper
  • 1 c
    flour
  • 1 c
    cornmeal
  • 3 Tbsp
    sugar
  • 4 tsp
    baking powder
  • 1 tsp
    chili powder
  • 1/2 tsp
    salt
  • 8 oz
    cream style corn
  • 1 md
    egg, beaten
  • 3/4 c
    milk
  • 1/4 c
    oil
  • 15 oz
    tomato sauce
  • 1 tsp
    worcestershire sauce
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper

How To Make mexican cornbread pie, mom

  • 1
    Oven 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.
  • 2
    For 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.
  • 3
    Serve with Mom's Cantaloupe Cooler recipe.

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