Low-sodium corn bread pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef, lean |
| 1 | each | Large onion -- chopped |
| 1 | each | Mock tomato soup -- SEE |
| RECIPE * | ||
| 1½ | cup | Water |
| Salt | ||
| ¾ | teaspoon | Black pepper |
| 1 | tablespoon | Chili powder |
| 12 | ounces | Frozen kernel corn |
| ½ | cup | Green pepper -- chopped |
| ¾ | cup | Cornmeal |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| 2 | eaches | Egg whites -- well beaten |
| ½ | cup | 2% milk |
| 1 | tablespoon | Bacon drippings |
Directions
CORN BREAD TOPPING
Corn Bread Pie: Combine in a skillet ground beef & chopped onion.
Brown well. Add tomato soup, water, pepper, chili powder, corn and chopped green pepper. Mix well and let simmer 15 minutes. Turn into a greased casserole. Top with corn bread (below) and bake in a moderate (350~ F) oven for 20 minutes.
Corn Bread Topping: Sift together cornmeal, sugar, flour, and baking powder. Add well beaten egg, milk and bacon drippings. Turn onto beef mixture. Do not worry if this topping sinks during baking. It will rise again, and cook crispy.
Recipe By :
From: Jean Cash Date: 05-28-95 (159) Fido: Cooking