Recipe ingredients
- 1/2 cup green pepper, chopped finely
- 1/2 cup flour
- 3/4 cup yellow cornmeal
- 1/4 cup onion, minced finely
- 2 cups ground round
- 5 tablespoons oil
- 1 cup tomato sauce
- 2 tablespoons tomato catup
- 2 teaspoons salt
- Dash lemon pepper
- 1 teaspoon chili powder
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon thyme
- 1 egg
- 1/2 cup skim milk
Recipe method
- Preheat oven to 400F. Saute pepper, onion and beef in 2 tablespoons of oil in skillet, until beef is well browned.
- Stir in tomato sauce, catup, 1 ts salt and lemon pepper. Add chili powder. Put into 1 1/2 quart casserole.
- Stir flour, cornmeal, sweetener, baking powder, remaining salt and thyme together in a bowl. Add egg, milk and rest of oil. Stir until smooth.
- Top the first mixture with second and bake uncovered until the cornmeal is sightly brown and firm to touch, about 1 hour.
- Loosen cornmeal with a knife around edges. Turn on serving plate with top side down.
Other crockpot recipes:
Hamburger cornmeal shepherd pie recipe
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