Western Beef and Cornmeal Pie
With this hearty main dish recipe, the bread is baked right in the casserole. The meal covers all four food groups, and it's a guaranteed family pleaser. —Darlene Alexander, Nekoosa, Wisconsin
Ingredients
- filling:
- 1 pound ground beef
- 1 can (11 ounces) Mexican-style corn, drained
- 1 can (6 ounces) tomato paste
- 1 cup shredded cheddar cheese
- 3/4 cup barbecue sauce
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- crust:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup 2% milk
- 1/4 cup butter, softened
- 1 large egg, room temperature
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup shredded cheddar cheese, divided
Directions
-
1Preheat oven to 400°. In a skillet, brown ground beef; crumble beef; drain. Stir in next 6 ingredients; set aside.
-
2In a large bowl, combine all crust ingredients except 1/2 cup cheddar cheese; mix well. Spread on the bottom and up the sides of a greased 2-1/2-qt. baking dish or 10-in. ovenproof skillet.
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3Pour filling into prepared crust. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, for 25-30 minutes.
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