| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Vegetables | Casseroles | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | c | Chopped green pepper |
| 1 | c | Chopped onion |
| 1 | cn | Tomato sauce; (15 oz.) |
| 1 1/2 | ts | Chili powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | c | Flour |
| 3/4 | c | Cornmeal |
| 1/4 | c | Sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1 | Beaten egg | |
| 1 | c | Milk |
| 1/4 | c | Vegetable oil |
INSTRUCTIONS
In 10-inch cast iron skillet, brown ground beef,green peppers, and onions,drain. Add tomato sauce, chili powder, salt and pepper; simmer 15 minutes. Meanwhile, mix together dry ingredients. Combine egg, milk and oil; stir into dry ingredients just until moistened. Pour batter over beef mixtureand bake in preheated 400F oven about 30 minutes or until golden and cornbread is done in the center. Take care when removing from oven. Note: 1 14oz. can of whole kernel corn (drained) can be added to beef mixture before adding cornbread batter if so desired. This recipe serves 4-6 people. jmerrill@prodigy.com Posted to MC-Recipe Digest V1 #1055 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998
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