Title: Corn Bread Pie
Categories: Main dish, Meats, Ground beef, Casseroles
Yield: 8 Servings
1 lb Ground beef
1 lg Onion; chopped
1 cn Tomato soup; condensed
2 c Water
1 ts Salt
3/4 ts Pepper
1 tb Chili powder
1/2 c Green pepper; diced
1 c Whole kernel corn; (fresh frozen, or canned), drained
3/4 c Corn meal
1 tb Sugar
1 tb Flour
1/2 ts Salt
1 1/2 ts Baking powder
1 Egg; beaten
1/2 c Milk
1 tb Fat; melted
"The Baltimore & Ohio claimed that passengers would
continue past their station stops in order to have a second
helping of this specialty corn creation. It was one of the most
popular items with both men and women."
Combine the beef and onion in a large skillet and brown over
medium heat. Add the soup, water, seasonings, green pepper and
corn, stirring to mix well. Simmer for 15 minutes. Grease the
casserole and fill no more than 3/4 full with the meat mixture to
leave room for the corn bread topping.
Sift the dry ingredients together. Add the beaten egg and milk.
Stir lightly and fold in the melted fat. Pour the corn bread
topping over the meat mixture and bake for 18-20 minutes. The
topping disappears into the meat mixture, only to rise during
baking to form a flavorful layer of corn bread.
This recipe is from the Baltimore & Ohio RR.
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