Cornmeal Beef Casserole

Name: Cornmeal Beef Casserole
Yield: 12 servings
Cuisine: United States
Ingredients: ½ garlic clove, finely minced; 1 cup chopped onions; ⅔ cup chopped green peppers; 4 eggs, well beaten; 2 cups buttermilk or sour milk; 2 teaspoons sugar; 1½ cups yellow cornmeal; 1 teaspoon baking soda; 3 pounds ground beef; 4 teaspoons double-acting baking powder; 2 cups sifted all-purpose flour; 5 teaspoons salt; ¼ teaspoon freshly ground black pepper; 4 cups (four 8-ounce cans) tomato sauce; 2 cups cooked rice; ¼ cup chili powder; ¾ cup shortening, melted; ⅔ cup chopped celery

Preparation info

12
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

¾ cup shortening, melted
⅔ cup chopped celery
⅔ cup

Americas
United States
Stew
New York

Method

Preheat oven to hot (425°F.).
Put one-quarter cup of the shortening in a large skillet. Add the celery, green peppers, onions, garlic and beef. Brown the beef well.
Stir in the rice, tomato sauce, chili powder, three teaspoo