Southwestern Cornbread Pie

6 servings

1 pound extra lean ground beef

1 medium onion chopped

2 ribs celery chopped

1 medium green pepper chopped

1 can(s) (16 ounces) tomatoes (undrained)

1 cup frozen whole kernel corn, thawed

1 can(s) (8 ounces) tomato sauce

1 egg, lightly beaten

1 tablespoon gf chilli powder

1 teaspoon salt

1/4 teaspoon black pepper

1 cup cheddar or monterey jack cheese

1/4 cup gf all purpose flour mix

1 1/2 teaspoons zanthan gum (if not in you flour mix)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup cornmeal

1 egg, lightly beaten

3/4 cup milk

2 tablespoons olive oil

Brown extra lean ground beef, onion, and celery in a skillet; drain off excess fat. In a mixing bowl add fresh tomatoes, egg, corn, tomato sauce, chilli powder, 1/2 teaspoon salt, and the pepper; mix well, add ground beef mixture.

Sift together flour, zanthen gum, baking powder, and 1/2 teaspoon salt into a bowl. Mix in cornmeal and cheddar cheese. Mix egg, milk, and oil and add to dry ingredients. Beat together Spoon meat mixture into a 2 quart casserole. Top the meat mixture with cornbread topping.

Bake, uncovered, at 325°F 30 minutes, or until topping is golden brown.

Serve with sour cream and a green salad.