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Cornbread Pie by www.country-cooking.com
Preheat oven 350 degrees. In a large iron skillet, brown 1 pound of lean ground beef and 1
large chopped onion. Add 1 can of condensed tomato soup, 2 cups of water, 1 teaspoon of
black pepper, 1/2 teaspoon of cayenne pepper, 1 teaspoon of paprika, 1/2 teaspoon of cumin,
1/2 cup of chopped green peppers, 1 cup of whole kernel corn, drained, and salt to taste.
Combine 3/4 cup of corn meal, 1 tablespoon of sugar, 2
tablespoons of flour, 1/2 teaspoon of salt, 1 1/2 teaspoons of
baking powder, 1 beaten egg, 3/4 cup of buttermilk (add more to make a thinner batter), and 1
tablespoon of vegetable oil. Pour the cornbread mixture to over the simmering ingredients in
the skillet. The cornbread batter may disappear into the meat mixture but it will rise during baking
and form a layer of cornbread. Bake for 20 or 30 minutes or until the cornbread is lightly
browned.
Baked Trout with Fresh Herbs
2 dressed trout, about 1 3/4 pounds
Salt and black pepper to taste
3 tablespoons of chopped fresh parsley
2 tablespoons of minced green onions
2 teaspoons of minced fresh sage
2 teaspoons of chopped fresh chives
1 teaspoon of minced fresh rosemary
1 teaspoon of minced fresh thyme
1 clove of garlic, minced
1/4 cup of unsalted butter
Lemon wedges
Sprinkle the trout with salt and black pepper to taste. Combine parsley and the next 6 ingredients in a small bowl
and stir well. Stuff half of herb mixture in each fish cavity. Place fish in buttered 13 X 9 X 2 baking dish and dot
the fish with butter. Bake at 350 degrees for 20 to 25 minutes or until fish flakes
easily. Garnish with lemon wedges.
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