1 1/2 c. cold water
1 1/2 Elam’s Stone Ground 100% Whole Yellow Corn Meal
1 1/2 tsp. salt
2 c. boiling water
1 lb. ground beef chuck or round
1/2 c. chopped onion
2 Tbs. flour
1 tsp. chili powder
1 can (1 lbs) tomatoes
1 can (8 oz) tomato sauce
1 c. (8 3/4 oz.) whole kernel corn, drained (1 c)
Combine and mix cold water and corn meal. Add 1/2 tsp. salt to boiling water. Add corn-meal mixture, stirring constantly, bring to a boil. Partially cover pan; cook slowly 7 minutes, stirring often. Line bottom and sides of greased 2-quart casserole with cooked mush. Cook beef and onion in fry-pan until beef is brown and crumbly. Stir in flour,remaining 1 tsp. salt and chili powder. Add tomatoes, breaking them up into chunks with spoon. Stir in tomato sauce and corn. Spoon into mush-lined casserole. Bake 350 degrees F. oven until hot and bubbly, 40-45 minutes. Makes 6 servings.
Source:
Best Recipes: From the backs of Boxes, Bottles, Cans and Jars. by Ceil Dyer
