Corn Pie With Ground Beef Crust

Corn Pie With Ground Beef Crust

  • Prep Time: 40 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 6

    • About This Recipe

    “Great on a cool fall day.You may want to omit or decrease jalapeño pepper.”

    Ingredients

  • 1cupchopped onion
  • 1/2 cupchopped celery
  • 1/2 cupchopped sweet red peppers or 1/2 cupchopped green sweet pepper
  • 2tablespoonsfinely chopped seeded jalapeno peppers
  • 1tablespoonminced garlic( 6 cloves)
  • 1tablespoonolive oil
  • 2tablespoonsbalsamic vinegar
  • 1 (14 1/2 ounce) cans diced tomatoes, drained
  • 1tablespoonchili powder
  • 1teaspoonground cumin
  • 1/2 teaspoonsalt
  • 1/2 teaspooncrushed red pepper flakes
  • 1lbextra lean ground beef
  • 1/4 cupfine dry breadcrumb
  • 2slightly beaten eggs
  • 1/2 cupmilk
  • 1tablespoonall-purpose flour
  • 1/4 teaspoonsalt
  • 2 3/4 cupsfresh whole kernel corn or 2 3/4 cupsfresh frozen whole kernel corn, thawed and drained
  • 2green onions, thinly sliced

    • Directions

  • In a large skillet, cook onion, celery, sweet pepper, jalapeño pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally.
  • Remove from heat and drain off fat.
  • Stir in drained tomatoes,balsamic vinegar, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper.
  • In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture.
  • Spread meat mixture evenly in an ungreased 2-quart square baking dish.
  • In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth.
  • Stir in corn and green onions.
  • Spoon evenly over meat layer.
  • Bake, uncovered, in a 350°F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink.
  • Let stand for 10 minutes; cut into portions to serve.

    • Reviews

  • “Super easy and very good, I experimented with the veggie amounts to suit my family’s tastes and it still turned out great.”

  • “We really enjoyed this for supper last night.The balsamic vinegar in the tomatoes gives it a great kick!I used water instead of milk to keep out the dairy, and it worked just fine.Since I was feeding more children than should be legal, I also cut back on the spicy ingredients and put some crushed red pepper on the table so everyone could add in their own.Another winner, Dave!”

  • “Despite all the spicey ingredients, this came out rather bland.Barb says all she could taste is the corn.”

  • “it was good not spectacular but good… tasted like a southwestern Casserole… good meal solution. Unfortunately I did not have all my ingredients ready so I feel it took me forever to make it!I also substitute the milk by water like one of the reviewers suggested.It needs a “PZAS” maybe top it w/cheese?”

  • “This recipe was ideal with a freezer full of sweet corn and ground beef!I did add more crushed red peppers and wow was it good.Even better the next day for breakfast.Thanks.”

  • “an easy recipe just itching for adaptation!I added lots more veggies – leeks and peppers, celery and onions – but went easy on the chillis – I will add a little more next time – I only added 1/2 tsp of chillies and 1 tsp of chilli powder.I will also add tomato puree. I also put chopped leek in the egg and corn mixture.An excellent dish – very different too!Deffinately on the menu again!The picture I posted looks a little brown on one side – that’s because I cook on in a wood stove and I forgot to turn the dish as it was browning!Not a flaw in the recipe – just the cook!”

  • “I’ve made this several times and it is always a hit. I leave out the jalapenos since I have a toddler. One funny note: the first time I made this, I was out of flour, so I used pancake mix instead. The slight sweetness of the mix was really great!”

  • “I found this to be flavorful, it seems like the more it set the better the flavors came out.Thanks for posting!”

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