Corn Bread Pie Recipe - Cooking Index
Corn Bread Pie Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground beef |
| 1 lb | 454g / 16oz | Onion - chopped (large) |
| 1 | Tomato soup - condensed | |
| 2 cups | 474ml | Water |
| 1 teaspoon | 5ml | Salt |
| 3/4 teaspoon | 3.8ml | Pepper |
| 1 tablespoon | 15ml | Chili powder |
| 1/2 cup | 73g / 2.6oz | Green pepper - diced |
| 1 cup | 62g / 2.2oz | Whole kernel corn - (fresh |
| OR canned) - drained | ||
| Topping | ||
| 3/4 cup | 46g / 1.6oz | Corn meal |
| 1 tablespoon | 15ml | Sugar |
| 1 tablespoon | 15ml | Flour |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1 | Egg - beaten | |
| 1/2 cup | 118ml | Milk |
| 1 tablespoon | 15ml | Fat - melted |
"The Baltimore & Ohio claimed that passengers would continue past their station stops in order to have a second helping of this specialty corn creation. It was one of the most popular items with both men and women." Combine the beef and onion in a large skillet and brown over medium heat. Add the soup, water, seasonings, green pepper and corn, stirring to mix well. Simmer for 15 minutes. Grease the casserole and fill no more than 3/4 full with the meat mixture to leave room for the corn bread topping.
TOPPING: Sift the dry ingredients together. Add the beaten egg and milk. Stir lightly and fold in the melted fat. Pour the corn bread topping over the meat mixture and bake for 18-20 minutes. The topping disappears into the meat mixture, only to rise during baking to form a flavorful layer of corn bread.
This recipe is from the Baltimore & Ohio RR.
Source:
Wayne Preston Allen
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