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Cornmeal Sombrero Pie

 Cornmeal Sombrero Pie
I've been making this dish in winter instead of chili for the last 20 years. Although there's just the two of us, we rarely have much left over.
4-6 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 large onion, sliced
  • 2-1/2 cups tomato juice
  • 1 package (10 ounces) frozen corn
  • 1 to 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • PASTRY:
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 3 tablespoons cold water

Directions

  • In a skillet, cook beef, pork and onion over medium heat until meat
  • is no longer pink; drain. Stir in the tomato juice, corn, chili
  • powder, salt and pepper. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 10 minutes. Pour into a greased 11-in. x 7-in. baking
  • dish.
  • In a bowl, combine the flour, cornmeal and salt. Cut in shortening
  • until crumbly. Gradually add water, tossing with a fork until dough
  • forms a ball. Roll out into a 12-in. x 8-in. rectangle; place over
  • the meat mixture. Bake at 400° for 30-35 minutes or until golden

2 of 2

Cornmeal Sombrero Pie (continued)

Directions (continued)

  • brown. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 piece) equals 424 calories, 23 g fat (7 g saturated fat), 44 mg cholesterol, 1,016 mg sodium, 37 g carbohydrate, 3 g fiber, 19 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.