I have posted this recipe before, but it was in the crockpot. This time I did it in the oven.
We still have the rain/cold going here in Forks..I mean, Texas- so I wanted to do another cold weather favorite. I have made this several times before, but always in the crockpot. Yesterday was grocery shopping day, with a little gymnastics class thrown in, so I wasn't home early to get the tamale pie going in the crockpot. We finally got home at 3, after a fun day of errands- did I mention it was 40 degrees and raining all day?- so I made this dish in the oven, instead of the crockpot. It was originally meant for the oven, but got adapted to the crockpot, so I figured it would turn out ok. We were cold, tired and had wet feet. This dish was perfect!! It's easy to throw together, so I wasn't in the kitchen all evening, and it warmed us up!
1 lb. ground beef, browned and drained
1 can pinto beans, drained and rinsed
1 can hominy, drained ( I love hominy- you can totally use corn)
1 can diced tomatoes (I drain them slightly- I don't like the filling to be too juicy)
1 can chili (totally optional. I like how it thickens up the filling, and makes it heartier)
salt and pepper
3/4 cup cornmeal
1 1/4 cup flour
1/4 cup sugar
1 cup milk
1 tsp. baking powder
Mix cornbread ingredients in a separate bowl, set aside.
Mix browned beef, canned goods (remember to drain!) and season well. I was pretty liberal with the paprika and chili powder- those are not spicy spices, but they add good flavor. I used a deep baking dish for this, I couldn't remember how much the cornbread rose, and I didn't want it spilling over the edge.
we like it.