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Western Beef and Cornmeal Pie Recipe

Western Beef and Cornmeal Pie Recipe photo by Taste of Home

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With this hearty main-dish recipe, the bread is baked right in the casserole. The meal covers all four food groups, and it's a guaranteed family pleaser.—Darlene Alexander, Nekoosa, Wisconsin

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Western Beef and Cornmeal Pie Recipe

Prep:25 min. Bake: 25 min.

Yield: 6-8 Servings

25 25 50

Ingredients

FILLING:
1 pound ground beef
1 can (11 ounces) Mexican-style corn, drained
1 can (6 ounces) tomato paste
1 cup (4 ounces) shredded cheddar cheese
3/4 cup barbecue sauce
1/2 teaspoon salt
1/2 teaspoon chili powder
CRUST:
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup milk
1/4 cup butter, softened
1 egg
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese, divided

Directions

In a skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside.
In a large bowl, combine all crust ingredients except 1/2 cup cheddar cheese; mix well. Spread on the bottom and up the sides of a greased 2-1/2-qt. baking dish or 10-in. ovenproof skillet.
Pour filling into prepared crust. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 452 calories, 23 g fat (13 g saturated fat), 113 mg cholesterol, 1,195 mg sodium, 38 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Western Beef and Cornmeal Pie in Taste of Home June/July 1993, p59

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Western Beef and Cornmeal Pie

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Reviewed on Mar. 03, 2010 by caralynn1

This was delicious! I did have to bake this in a different pan since I don't have an ovenproof skillet. I also used 1/2 lb of beef and added in a can of rinsed and drained black beans. Also used tomato sauce in place of the tomato paste.

Reviewed on Jun. 20, 2008 by Pinot Grigio