Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Onion -- chopped |
| 1 \N | Clove garlic -- minced |
| 1½ pounds | Ground beef |
| 8 ounces | Can tomato sauce |
| 1 pounds | Can tomatoes -- cut up |
| 20 ounces | Can kidney beans -- drained |
| 1 tablespoon | Chili powder |
| 1 teaspoon | Salt |
| ¾ cup | Cornmeal |
| ¼ cup | Flour -- sifted |
| ½ teaspoon | Salt |
| 1½ teaspoon | Baking powder |
| 1 \N | Egg |
| ½ cup | Milk |
| ¼ cup | Soft shortening |
| 1 tablespoon | Fresh parsley -- chopped |
| ¼ cup | Parmesan cheese |
Cook onion, garlic, and beef until beef is well browned. Stir in tomato sauce, tomatoes, kidney beans, chili powder and 1 teaspoon salt. Simmer 10 minutes, stirring occasionally. Meanwhile, sift together cornmeal, flour, ½ teaspoon salt, and baking powder. Add egg, milk, and shortening. Beat with rotary beater until smooth, about 1 minute. Do not overbeat. Stir in parsley.
Place hot filling in shallow 2-quart baking dish; sprinkle with Parmesan cheese. Spoon corn bread topping around edge of dish.
Bake in 425 oven 15 to 18 minutes or until golden.
SOURCE: Farm Journal's Great Home Cooking In America (pg. 126) Recipe By :
From: Date: 05/28 File