1 pound lean ground beef or ground chuck 1/2 cup chopped onion 1 teaspoon salt 2 teaspoons chili powder 1 dash Worcestershire sauce 1 can (14 1/2 ounce size) diced tomatoes 1 can (15 ounce size) green peas, drained 1 can (15 ounce size) whole potatoes, drained, diced 1 can (12 to 15 ounce size) whole kernel corn, drained 1 cup cornmeal 1 cup flour 1 tablespoon salt 1 tablespoon baking powder 1 egg, beaten 1 1/4 cup buttermilk, more if needed
Brown beef in skillet, along with onion, salt, chili powder, and Worcestershire sauce. Spread meat mixture in bottom of an oiled 13x9x2-inch baking pan; combine drained vegetables and spread over meat layer.
Combine cornmeal, flour, salt, and baking powder. Stir in beaten egg and buttermilk to make a soft dough. Mix well and spoon over the vegetable layer.
Bake at 400F for 35 to 45 minutes, or until cornmeal topping is nicely browned.
Nutritional data has not been calculated yet.
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