Prep 0 mins
Cook 30 mins
From the US Army.. 1940s or 1950s. With healthy alternatives on the side
- 1 (28 ounce) can tomatoes
- 2 (16 ounce) cans creamed corn
- 2 garlic cloves, chopped
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄4 cup olive oil
- 2 tablespoons chili powder
- 1 lb bulk sausage or 1 lb low fat Italian turkey sausage
- 1 teaspoon salt
- 2 (16 ounce) cans black olives, drained well
- 2 cups yellow cornmeal
- 3 cups milk or 3 cups skim milk
- 3 beaten eggs or 3⁄4 cup Egg Beaters egg substitute
- Sausage can be hot or mild.
- Combine all ingredients except corn meal, milk, and eggs in 5 or 6 quart pan.
- Cook over low heat for 10 minutes, stirring occasionally.
- Add corn meal, milk, and eggs.
- Cook an additional 15 minutes, stirring often, since it can stick.
- Pour into 2 greased (or sprayed) baking dishes (9x13 ish; this isn't critical; it can be in slightly smaller ones, but baking time may be slightly longer)
- Bake in 350 oven for about 30 minutes, until well set. Let sit for 5 minutes or so before cutting. Consistency should be just slightly less firm than cornbread.
Very Good. Doubled the recipe. Easy to make.
Scaled this recipe down for two and added a few ingredients. Used a 10 oz can of tomatoes with chilies, a can of black olives, added 1 teaspoon each garlic powder, cumin and onion powder, 1 cup of taco cheese and omitted chili powder. Used 1 egg, 1 cup milk and 2/3 cup cornmeal. Used 7 ozs of fully-cooked smoked turkey sausage. I processed the whole recipe in a food processor and skipped the stove top step. Cooked this at 375F in a 9-13 Pyrex pan for between 30-40 minutes Done when knife inserted in center comes out clean). The rest step is mandatory. Tried this recipe before in a deeper pan and it took nearly two hours to cook.