This is the recipe my mother used to make in the 40's.

Gallery

Recipe Summary

Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • In a large saucepan combine cornmeal, boiling water, and salt. Cook over low heat for 30 minutes, stirring frequently.

  • Meanwhile, melt shortening in a large skillet over medium heat. Add chopped onion and saute until brown. Add beef and cook just until no longer pink. Stir in tomatoes, pimientos, and cayenne pepper, then remove from heat.

  • Oil bottom and sides of a 3 quart casserole dish and line with two thirds of cornmeal mixture. Pour in meat mixture, then top with remaining cornmeal. Bake in preheated oven for 2 to 2 1/2 hours.

Nutrition Facts

233 calories; protein 11.6g; carbohydrates 15g; fat 14.2g; cholesterol 36mg; sodium 329.4mg. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/16/2006
i would add a layer of cheddar to this. and reduce the water by a 1:4 ratio instead of 1:6 Read More
(17)

Most helpful critical review

Rating: 3 stars
07/13/2008
As written this recipe didn't work for me. I added some chili powder and cumin because when I tasted the meat mixture it was very bland. Also the cornmeal batter should be cooked until it is very very thick (use less water) like Italian polenta. It tasted good with added seasonings but the bottom cornmeal batter layer was mushy and sloppy. I added a layer of cheese on top of the meat mixture and also sprinkled on top of the top layer of cornmeal. However next time no cornmeal on bottom and using my substitutions for spices. Read More
(29)
7 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
07/12/2008
As written this recipe didn't work for me. I added some chili powder and cumin because when I tasted the meat mixture it was very bland. Also the cornmeal batter should be cooked until it is very very thick (use less water) like Italian polenta. It tasted good with added seasonings but the bottom cornmeal batter layer was mushy and sloppy. I added a layer of cheese on top of the meat mixture and also sprinkled on top of the top layer of cornmeal. However next time no cornmeal on bottom and using my substitutions for spices. Read More
(29)
Rating: 1 stars
03/05/2005
Very mushy! The recipe calls for too much water. Read More
(24)
Rating: 4 stars
10/16/2006
i would add a layer of cheddar to this. and reduce the water by a 1:4 ratio instead of 1:6 Read More
(17)
Advertisement
Rating: 3 stars
05/26/2011
This is a good 'idea' recipe. I didn't bother following the recipe as written but It did inspire a close second. It also helped that the cornmeal box had a different recipe on it. First change (batter): I did a 3:1 ratio (instead of 6:1) on the cornmeal and water. I also substituted 30% of the water with evaporated milk. I then precooked the bottom crust by spreading the batter in a buttered/oiled dish and cook at 425 for at least 15 minutes in a pre-heated oven. It keeps it from getting soggy! Second change (filling): For the filling I sauteed in oil not shortening. I used diced beef diced tomatoes onion garlic cayenne cumin seasoned salt corn kernels and diced green chilis. I cooked the beef and onions first added the other ingredients and let that simmer for at least 20 minutes. This idea is to tenderize the beef mingle the flavors and reduce some of the liquid before baking. Third Change (layer and cook): I added an extra layer of drained cooked beans. (Canned works fine) on top of the meat mixture. Pour and spread the top crust. Cook uncovered for 30-40 minutes on 425 degrees (not 350) sprinkle cheese on top. Cook for ten minutes more. Three stars because this recipe needs work but is a good base. Read More
(10)
Rating: 3 stars
06/18/2020
I have made a similar recipe but learned the lesson of the soggy bottom. But because this recipe is all the way from the 40's you will see lots of reference to lard or many ingredients we have left due to nutrition changes. So in honor of your mom, I will give this a go and try not to change it too much. Read More
Advertisement