FILLING INGREDIENTS:
1-1/2 lbs. lean ground beef
1/2 cup chopped green bell pepper
1 med. (1/2 cup) onion, chopped
1 (16 oz.) jar mild thick and chunky salsa
1 (11 oz.) can whole kernel corn, drained
1-2 tbsp. garlic powder
1 tbsp. chili powder
CRUST INGREDIENTS:
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk
2 tbsp. butter, melted
2 eggs, slightly beaten
2 cups shredded cheddar cheese
1/2 cup sliced ripe olives, drained
TOPPING INGREDIENTS:
Sour cream
Salsa |
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Heat oven to 350. Cook ground beef in 10-in. skillet over medium-high heat, stirring occasionally, until no longer pink (10-12 minutes); drain. Stir in all remaining filling ingredients. Reduce heat to low. Continue cooking, stirring occasionally, 15 minutes; set aside. Meanwhile, combine cornmeal, flour, sugar, baking powder, baking soda and salt in medium bowl. Stir in buttermilk, butter and eggs just until moistened. Spread on bottom of greased 13 x 9-in. baking pan. Sprinkle with 1 cup cheese. Spread meat mixture evenly over cheese. Bake for 30-40 minutes or until crust in golden brown. Sprinkle with remaining cheese and olives. Continue baking for 8-10 minutes or until cheese is melted. Serve with sour cream and salsa. |
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