Corn Pie With Ground Beef Crust

Great on a cool fall day. You may want to omit or decrease jalapeño pepper.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1  cup  chopped onion
• 1⁄2 cup  chopped celery
• 1⁄2 cup  chopped  sweet red peppers or 1⁄2 cup  chopped green sweet pepper
• 2  tablespoons  finely chopped seeded  jalapeno peppers
• 1  tablespoon  minced garlic (6 cloves)
• 1  tablespoon olive oil
• 2  tablespoons  balsamic vinegar
• 1 (14 1/2ounce) can diced tomatoes, drained
• 1  tablespoon chili powder
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon crushed red pepper flakes
• 1  lb  extra lean ground beef
• 1⁄4 cup  fine dry breadcrumb
• 2  slightly beaten eggs
• 1⁄2 cup milk
• 1  tablespoon all-purpose flour
• 1⁄4 teaspoon salt
• 2 3⁄4 cups  fresh whole kernel corn or 2 3⁄4 cups  fresh frozen whole kernel corn, thawed and drained
• 2  green onions, thinly sliced

Directions

1. In a large skillet, cook onion, celery, sweet pepper, jalapeño pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally.
2. Remove from heat and drain off fat.
3. Stir in drained tomatoes,balsamic vinegar, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper.
4. In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture.
5. Spread meat mixture evenly in an ungreased 2-quart square baking dish.
6. In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth.
7. Stir in corn and green onions.
8. Spoon evenly over meat layer.
9. Bake, uncovered, in a 350°F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink.
10. Let stand for 10 minutes; cut into portions to serve.