Prep 15 mins
Cook 1 hr 35 mins
I make small packages of these and freeze them. I often use them as a cold appetizer on crackers or melba toast.
- 1⁄2 cup oil
- 1 large onion, chopped
- 2 -3 cloves garlic, minced
- 1 lb ground beef
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 dash Tabasco sauce
- 1 lb tomatoes, canned or fresh
- 1 cup cornmeal
- 1 cup milk
- 1 cup cream-style corn
- 1⁄2 cup ripe olives
- Saute onion and garlic in oil.
- Add beef and brown.
- Add salt, chili, tomatoes& tobasco, cover and cook 15 minutes.
- Stir in cornmeal and milk, cook another 15 minutes stirring often.
- Add corn and olives.
- Pack into 2 greased loaf pans, brush with oil and cook at 325 for an hour.
this is an OLD Peg Bracken recipe and we love it. i make it at least once a month and yes, the leftovers are amazing. we pan fry it like PA scrapple and it so delicious. time consuming recipe, but always well worth it
This is delicious! It's an odd little recipe that I found when hunting for a tamale style casserole. (It misses on that score). I didn't use 1/2 cup of oil. I used just enough to saute the onions. I baked this in a 10" Corning Ware casserole dish. I tossed some shredded longhorn cheese on top about 10 minutes before it was done. Served it in squares with a dollop of sour cream on the side. I used sliced Spanish olives with pimento. It added some zip that my husband loved. I'll be making this one again. I think this would also be good with left over shredded beef or pork. It's a perfect "pot-luck" dish. Thanks for this little diamond in the rough. Easy to put together, great comfort food with a little Southwestern flair.
At first I was worried it wouldn't set, but it came out perfect,crunchy on the edges. Excellent texture and flavor. Thank You !!