Corn Pie With Ground Beef Crust |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Great on a cool fall day. You may want to omit or decrease jalapeño pepper. Ingredients:
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped sweet red peppers or 1/2 cup chopped green sweet pepper |
2 tablespoons finely chopped seeded jalapeno peppers |
1 tablespoon minced garlic (6 cloves) |
1 tablespoon olive oil |
2 tablespoons balsamic vinegar |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1 lb extra lean ground beef |
1/4 cup fine dry breadcrumb |
2 slightly beaten eggs |
1/2 cup milk |
1 tablespoon all-purpose flour |
1/4 teaspoon salt |
2 3/4 cups fresh whole kernel corn or 2 3/4 cups fresh frozen whole kernel corn, thawed and drained |
2 green onions, thinly sliced |
Directions:
1. In a large skillet, cook onion, celery, sweet pepper, jalapeño pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally.
2. Remove from heat and drain off fat.
3. Stir in drained tomatoes,balsamic vinegar, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper.
4. In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture.
5. Spread meat mixture evenly in an ungreased 2-quart square baking dish.
6. In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth.
7. Stir in corn and green onions.
8. Spoon evenly over meat layer.
9. Bake, uncovered, in a 350°F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink.
10. Let stand for 10 minutes; cut into portions to serve.
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