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Beef Cornbread Pie Recipe

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This recipe for Beef Cornbread Pie, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Thursday, September 14, 2006


1 pkg. corn muffin mix (8-1/2 oz.)
1 egg
2 tbl. butter. melted
3/4 c. milk
1 lb. hamburger
1 medium onion, chopped
1 red pepper, seeded and chopped
1 tbl. chili powder
1-1/2 tsp. ground cumin
2 tsp. hot sauce
1 tbl. Worcestershire sauce
1/2 bottle beer
3 tbl. brown sugar
1 sack shredded pepper jack cheese

Preheat oven to 400.

In a bowl, combine the corn muffin mix with the egg, melted butter and milk. Drizzle some olive oil into a large oven safe skillet and wipe it around the pan with a folded paper towel. Pour the batter into the skillet and place the pan in the center of the preheated oven - bake until the cornbread is golden in color - 12 to 15 minutes.

Place another skillet over medium heat and add 2 tbl. olive oil. Add the hamburger and break it up with a wooden spoon. Once the hamburger begins to brown, add the garlic, onions and bell peppers and season with salt and pepper, chili powder, cumin and hot sauce. Cook for 5 minutes and then add the Worcestershire, beer and brown sugar. Stir to combine and reduce the heat to low. Simmer until the cornbread is done.

Remove the cornbread from the oven and cover it with the hamburger mixture, then sprinkle with the cheese. Put the pan back into the hot oven and cook 5 minutes longer to set the toppings and melt the cheese. Cut into wedges and serve.

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From RR




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