A Mexican treat… If you like Cumberland Pie, you’ll love this spicy Mexican twist!




  • 1 lb. ground beef


  • 2 tsp. chili powder


  • 1-10 oz. can of tomato soup


  • 1 cup green pepper, chopped


  • 1 cup frozen corn, thawed


  • ½ cup salsa


  • ¼ cup water

Cornmeal Bread Topping


  • ¾ cup cornmeal


  • 1¼ cup milk


  • 1 cup flour


  • 3 tsp. baking powder


  • 1 tsp. salt


  • ⅓ cup sugar


  • 1 egg, slightly beaten


  • ¼ cup butter


  1. Preheat oven to 400F. Brown beef in a large saute pan. Then add the rest of the filling ingredients and simmer for 5 min.

  2. Place the mixture into a 8×11” pan sprayed lightly with cooking spray.


  3. Mix together the cornmeal and milk and set aside for 5 min. Meanwhile stir together the flour, baking powder, salt and sugar.

  4. Stir into the cornmeal mixture the egg and melted butter. Add this mixture to the dry ingredients and stir only to combine, the batter will still be lumpy. Place the batter over the beef mixture.


  5. Bake for 25 min. until the cornmeal is browned slightly and cooked through.

Colin Clarke
Author: Colin Clarke