Savory Corn Pie
This recipe is my Mom's and she says she got the original from the side of a Albers Corn Meal box. All I know is that I loved this as a kid and still do and it was always a huge hit with my kids, picky as they are. NOTE: I frequently cheat and use one of the cornbread muffin mixes that come in in the small blue and white box (to avoid naming the particular brand), rather than making the cornbread from scratch.
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INGREDIENTS
NutritionFilling
- 1lb lean pork sausage
- 1(12 ounce) can whole kernel corn
- 2 1⁄2cups tomato juice
- 1(12 ounce) can cut green beans
- 4tablespoons flour
Cornbread topping
- 1⁄2cup yellow cornmeal
- 1⁄2
- 2teaspoons baking powder
- 1⁄4teaspoon salt
- 1teaspoon sugar
- 1⁄2
- 1
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DIRECTIONS
- Preheat oven to 375 degrees F.
- Cornbread topping:.
- Mix ingredients togehter only to moisten.
- Filling:.
- Lightly brown the sauaage over medium heat and drain.
- Stir flour in with meat.
- Slowly add tomato juice while stirring and cook to thicken.
- Drain corn and beans, reserving liquid.
- Add to meat mixture.
- If sauce/meat mixture gets too thick, thin with reserved vegetable juices or more tomato juice.
- Pour meat mixture into 2 quart casserole.
- Top with cornbread dough dropped by spoonful.
- Bake at 375 degrees until browned and bubbly, about 25 minutes.
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