Cornbread pie
SERVES 6–8
Filling
1 pound ground beef or ground chuck
1 large onion, chopped
2 tablespoons butter or margarine
1 10.75-ounce can tomato soup
½ cup green bell pepper, chopped
1 cup canned corn, drained
2 teaspoons chili powder (or to taste)
1 teaspoon salt
½ teaspoon black pepper
2 cups water
In heavy skillet, brown onion and ground beef with butter, draining off any excess liquid. Stir in tomato soup. Add green bell pepper, corn, chili powder, salt, pepper and water. Simmer for 15 minutes, stirring occasionally.
Cornbread topping
¾ cup plain cornmeal
½ teaspoon baking powder
1 tablespoon all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
1 egg, beaten
½ cup milk
1 tablespoon butter or margarine, melted
In a small bowl, stir together all ingredients except butter. Fold in melted butter. Pour over ground beef mixture. Bake in preheated 375-degree oven in large, oven-proof skillet or casserole until brown. The topping will disappear then rise during baking to form a layer of cornbread.
STELLA F. COX, PICKENS