This Western Beef and Cornmeal Pie is a comforting, savory dish that perfectly balances a crispy, buttery cornmeal crust with a rich, spicy beef filling. The combination of ground beef, tomato paste, barbecue sauce, and sharp cheddar cheese creates a deep, savory flavor profile reminiscent of classic Texas cuisine. The cornmeal crust adds a delightful texture and rustic charm, making this an excellent choice for family dinners, potlucks, or game day gatherings. Its a satisfying meal that feels homemade and indulgent without being overly complex. Serve it warm with a side salad or steamed vegetables for a complete, hearty experience.
Western Beef And Cornmeal Pie
Description
This Western Beef and Cornmeal Pie is a comforting, savory dish that perfectly balances a crispy, buttery cornmeal crust with a rich, spicy beef filling. The combination of ground beef, tomato paste, barbecue sauce, and sharp cheddar cheese creates a deep, savory flavor profile reminiscent of classic Texas cuisine. The cornmeal crust adds a delightful texture and rustic charm, making this an excellent choice for family dinners, potlucks, or game day gatherings. Its a satisfying meal that feels homemade and indulgent without being overly complex. Serve it warm with a side salad or steamed vegetables for a complete, hearty experience.Ingredients
Directions
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Preheat oven to 400F (200C).
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In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Once cooked through, drain excess grease.
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To the browned beef, add the tomato paste, barbecue sauce, chili powder, and 1/2 teaspoon of salt. Stir well to combine and simmer for 2-3 minutes. Remove from heat and set aside.
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In a large bowl, combine the cornmeal, baking powder, 1 teaspoon salt, sugar, and softened butter. Mix until the butter is incorporated and the mixture resembles coarse crumbs.
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Add the milk and egg to the cornmeal mixture. Stir gently until a soft dough forms. Be careful not to overmix.
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Lightly grease a 2.5-quart baking dish or a 10-inch ovenproof skillet. Press the cornmeal dough evenly onto the bottom and up the sides of the dish to form a crust.
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Stir the drained Mexi-corn into the beef filling mixture. Pour the filling evenly into the prepared cornmeal crust.
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Sprinkle the shredded cheddar cheese evenly over the top of the filling.
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Bake uncovered for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
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Let cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 369.8kcal
- % Daily Value *
- Total Fat 18.4g29%
- Saturated Fat 7.0g35%
- Cholesterol 88.5mg30%
- Sodium 96.7mg5%
- Total Carbohydrate 19.0g7%
- Dietary Fiber 2.4g10%
- Sugars 3.2g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in a 350F oven for 15-20 minutes or microwave individual slices until warm.
Substitutions: You can use regular yellow corn kernels instead of Mexi-corn. For the crust, all-purpose flour can be substituted for cornmeal if needed, though the texture will differ.
Tip: Ensure the butter is softened but not melted when mixing the crust to achieve the best texture. If the dough is too dry, add a tablespoon more milk.
