Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| ½ cup | Chopped onion |
| 8¾ ounce | Can whole kernel corn, |
| \N \N | Drained |
| 8 ounces | Tomato sauce |
| 1 cup | Flour |
| ¼ cup | Yellow cornmeal |
| ¼ teaspoon | Salt |
| ½ cup | Shredded Cheddar cheese |
| ½ cup | Chopped bell pepper |
| 1 teaspoon | Dried basil leaves |
| ½ teaspoon | Dried oregano leaves |
| ½ teaspoon | Salt |
| ¼ teaspoon | Red pepper sauce |
| ⅓ cup | Butter, softened |
| 4 tablespoons | Water |
CORNMEAL CRUST
TOPPING
Heat oven to 400 degrees. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in corn, tomato sauce, bell pepper, basil, oregano, salt and pepper sauce. Prepare crust. Crust: Mix flour, cornmeal and salt in medium bowl. Stir in butter and enough of the water to make a soft dough.
Press crust dough firmly and evenly against bottom and side of ungreased pie plate. Spoon beef mixture into pie plate. Bake 25 minutes. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.