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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is taken from What's Cooking on the B & O , a pamphlet of recipes from the railroad published many, many years ago. The B & O says some passengers have missed their stops in order to have second helpings of this dish. The B & O says one of their most popular dishes with both men and women. Ingredients:
1 lb ground beef |
1 large onion, chopped |
1 (10 3/4 ounce) can tomato soup |
2 cups water |
1 teaspoon salt |
3/4 teaspoon pepper |
1 tablespoon chili powder |
1/2 cup green pepper, chopped |
1 cup whole kernel corn, drained |
3/4 cup cornmeal |
1 tablespoon sugar |
1 tablespoon flour |
1/2 teaspoon salt |
1 1/2 teaspoons baking powder |
1 egg, beaten |
1/2 cup milk |
Directions:
1. Brown the beef and onion in a skillet. Add the soup, water, seasonings, corn, and green pepper. Mix well and allow to simmer for 15 minutes. Then fill either a greased large pie pan or a greased casserole dish 3/4 full, leaving room for the topping. Now prepare the topping. Sift together all of the topping ingredients except the egg, then add the egg and the milk. Cover the meat mixture with the topping mixture and bake in a preheated 350 degree F oven for 18 to 20 minutes. Don't be surprised when the topping disappears into the meat mixture; it will rise during the baking and form a good layer of corn bread.
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