Corn Pie in Ground Beef Crust
Source of Recipe
MOM
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red or green sweet pepper
2 tablespoons finely chopped, seeded jalapeno pepper
1 tablespoon minced garlic (6 cloves)
1 tablespoon olive oil
1 14-1/2-ounce can diced tomatoes, drained
1/2 cup golden raisins
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 pound very lean ground beef
1/4 cup fine dry bread crumbs
2 slightly beaten eggs
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
2-3/4 cups fresh or frozen whole kernel corn, thawed and drained
2 green onions, thinly sliced
Fresh cilantro (optional)
In a large skillet, cook onion, celery, sweet pepper, jalapeno pepper,and garlic in hot oil about 5 minutes or until tender, stirring occasionally. Remove from heat. Drain off fat. Stir in drained tomatoes,raisins, 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-quartsquare 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 degree 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. Makes 6 servings.
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