Ingredients
1 pound ground beef (ground steak preferred. Today, you could substitute veggie crumbles for the ground beef, and make this a vegetarian dinner, if you will make allowance for the eggs in the cornbread topping.)
1/2 cup chopped onion
2 tablespoons chili powder
1 15 oz. can whole kernel corn (drained)
1 15 oz can sweet peas
1/2 cup chopped pimentos
1 small (12 to 15 oz) can tomato sauce
1 teaspoon salt (or to taste)
1/8 teaspoon pepper (or paprika if you like it hotter).
1 or 2 packages of Jiffy Corn Muffin Mix, depending on how thick you like the corn bread topping.
(1 or 2 eggs for Corn Muffin Mix, and 1 or 2 teaspoons sugar for corn muffin mix, if you like it sweet, which I do.)
Preparation
Brown meat and onion. Add pepper and salt (to taste). Add chili powder and all other ingredients. Cook about ten minutes. Prepare corn muffin mix. Pour prepared beef mixture into a casserole dish. Spoon prepared corn muffin mixture over top of meat mixture in casserole, spreading with a spatula. Corn muffin mixture should be well below top of pan that you use, to permit it to rise. (My grandmother used a large, round, stew pot to bake hers.) Pre-heat oven to 400 degrees F, and cook for twenty-five minutes, or until corn muffin mixture is done and a toothpick or a butter knife comes out of middle clean.
