Cornmeal Beef Casserole

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Preparation info

  • 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¾ cup shortening, melted
  • cup chopped celery
  • cup chopped green peppers
  • 1 cup chopped onions
  • ½ garlic clove, finely minced
  • 3 pounds ground beef
  • 2 cups cooked rice
  • 4 cups (four 8-ounce cans) tomato sauce
  • ¼ cup chili powder
  • 5 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups sifted all-purpose flour
  • 4 teaspoons double-acting baking powder
  • 2 teaspoons sugar
  • 1 teaspoon baking soda
  • cups yellow cornmeal
  • 2 cups buttermilk or sour milk
  • 4 eggs, well beaten


  1. Preheat oven to hot (425°F.).

  2. Put one-quarter cup of the shortening in a large skillet. Add the celery, green peppers, onions, garlic and beef. Brown the beef well.

  3. Stir in the rice, tomato sauce, chili powder, three teaspoons of the salt and the pepper. Simmer while preparing topping.

  4. Sift together the flour, baking powder, remaining salt, the sugar and baking soda. Stir in the cornmeal.

  5. Combine the buttermilk, remaining shortening and the eggs. Add to the dry ingredients, stirring until all dry particles are moistened.

  6. Spoon the meat mixture into two baking pans (9 × 9 × 2 inches). Spoon half of the cornmeal batter onto each pan. Bake for thirty to thirty-five minutes.

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