Crust
1 1/4 c yellow Corn Meal
1/2 tsp salt
1 1/2 C (12-fluid oz can) Evaporated Milk
1 C water
Filling
1 lb. ground beef
1 clove garlic finely chopped (I used 4 ~ go figure)
1 C chopped onion (I just chopped til I was “satisfied”)
1/4 C chopped green bell pepper (I used red)
1 C (8 ¾ oz can) cream style corn
(I just used frozen corn, thawed)
1/2 C (2 1/4 oz can) sliced ripe olives
(again, I just sliced til I was “happy”)
1 C (8 oz can) tomato sauce
1 T chili powder
1 tsp salt (I used garlic salt)
1/4 tsp ground black pepper (I used cracked)
1/3 C shredded cheddar cheese
(I used combo of cheddar n pepper jack)
I also added a smidge of cayenne pepper
For The Crust:
Combine cornmeal, salt evaporated milk n water in small saucepan; cook over med. heat, stirring
frequently (I would suggest a bit more than frequently specially towards the end) for 5~7 min’s or until
thick. Remove 1/2 C; cover with plastic wrap n set aside. Spread remaining cornmeal
mixture on bottom n sides of greased 8X8 bake pan (cool 2~3 min’s if necessary).
Bake in preheated 425° oven for 10 min’s. Remove from oven.
For Filling:
Brown beef, garlic, onion n bell pepper in lrg skillet; drain ~ I added cracked black pepper too. Add
corn olives, tomato sauce, chili powder, (cayenne), salt n pepper; mix well. Spoon into
cornmeal crust. Drop teaspoons of remaining cornmeal mixture on top of meat; sprinkle with cheese.
Return to oven and bake for 15~min’s.
