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Print this Recipe    Cornbread Pie

CORNBREAD PIE

Preheat oven 350F.

Brown in large iron skillet:

1 pound lean ground beef
1 large onion, chopped

Add:

1 can condensed tomato soup
2 cups water
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon cumin
1/2 cup chopped green peppers
1 cup corn
salt to taste

Combine and mix separately:

3/4 cup corn meal
1 tablespoon sugar
2 tablespoon flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 beaten egg
3/4 cup buttermilk (may add more to make thinner batter)
1 tablespoon vegetable oil

Pour the cornbread mixture to cover the simmering ingredients in
the skillet.

The topping may disappear into the meat mixture. It will rise
during the baking and form a good layer of cornbread.

Bake 20 or 30 minutes or until cornbread is lightly browned.

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