Cornbread chili pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Kidney beans, cooked |
| 1 | medium | Onion, chopped |
| 1 | pounds | Hamburger, browned & drained |
| 1 | cup | Tomatoes |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Worcestershire sauce |
| ½ | cup | Flour |
| ¼ | cup | Yellow cornmeal |
| 2 | teaspoons | Baking powder |
| 1 | each | Egg (or egg substitute) |
| ½ | cup | Milk |
| 2 | tablespoons | Salad oil |
Directions
MEAT FILLING
CORNBREAD BATTER
To prepare cornbread batter: Mix all ingredients; stir just to moisten well. Meat filling: Mix all together and simmer 15 minutes.
Pour into a greased 9-inch square casserole. Top with cornbread batter. Bake at 425 degrees for 20 minutes or until cornbread tests done. Serves 6
Per serving 357 calories; 165g fat (41% of calories); 91mg cholesterol; 197mg sodium; 3.3g dietary fiber.
Recipe from "MORE THAN SOUP," by Anna Aughenbaugh, as seen in BEANO BULLETIN, Summer 1994.
Submitted By IRIS GRAYSON On 06-25-95