Low-sodium corn bread pie

Yield: 6 servings

Measure 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

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

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