mexican cornbread pie, mom
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I have always loved cornbread. When you add it to this casserole, you will be very happy!
yield
6 serving(s)
method
Bake
Ingredients For mexican cornbread pie, mom
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1 lbground beef
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1 mdonion, chopped
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1/2 mdgreen pepper, chopped
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1 clovegarlic, minced
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1/2 tspchili powder
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1/2 tspsalt
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dashpepper
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1 cflour
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1 ccornmeal
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3 Tbspsugar
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4 tspbaking powder
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1 tspchili powder
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1/2 tspsalt
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8 ozcream style corn
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1 mdegg, beaten
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3/4 cmilk
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1/4 coil
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15 oztomato sauce
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1 tspworcestershire sauce
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1/2 tspsalt
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1/4 tsppepper
How To Make mexican cornbread pie, mom
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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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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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3Serve with Mom's Cantaloupe Cooler recipe.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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