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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups cold water |
1 1/2 cups 100% whole stone-ground yellow cornmeal (elam's) |
1 1/2 teaspoons salt |
2 cups boiling water |
1 lb ground chuck or 1 lb ground round |
1/2 cup chopped onion |
2 tablespoons flour |
1 teaspoon chili powder |
1 (1 lb) can tomato |
1 (8 ounce) can tomato sauce |
1 (8 3/4 ounce) can whole kernel corn, drained (1 cup) |
Directions:
1. Combine and mix cold water and corn meal. Add 1/2 teaspoon salt to boiling water. Add corn-meal mixture, stirring constantly, and bring to a boil. Partially cover pan; cook slowly 7 minutes, stirring often.
2. Line bottom and sides of a greased 2-quart casserole with cooked mush.
3. Cook beef and onion in a frying pan until beef is brown and crumbly. Stir in flour, remaining 1 teaspoon salt and chili powder. Add tomatoes, breaking them up into chunks with spoon. Stir in tomato sauce and corn.
4. Spoon into mush-lined casserole. Bake in a 350 degree oven until hot and bubbly, 40 to 45 minutes.
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