Cornmeal Sombrero Pie Recipes

Steps:

• Preheat oven to 400. Peel and slice the onion. Drain the corn.
• Brown the meat and onion in a large skillet until meat is cooked through and onion is tender.
• Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes.
• Pour the meat into a 11x7 baking dish.
• In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs.
• Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle.
• Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry.
• Bake in 400 degree oven for 30-35 minutes.

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.

Steps:

• Saute garlic, onion and green peppers in oil.
• Add cumin and chili. Cook for 2 minutues.
• Add flour. Cook for 1 minute.
• Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
• While the tomato mixture is simmering, make the cornbread mixture.
• Mix together the eggs, mild and oil.
• Add the cornmeal, salt and baking soda. Mix.
• Add the corn. Mix.
• Grease/spray 9 x 13 pan.
• Pour 2/3 cup cornmeal mixture into the bottom of the pan.
• Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
• Pour tomato mixture on top of cheese.
• Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
• Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
• Bake at 350°F for 45 minutes.
• Let rest for 10 minutes before serving.

Steps:

• 1. Saute beef and onion in a large skillet until onion is transparent and meat is browned. Drain excess fat.
• 2. Stir in remaining ingredients and simmer 10 minutes.
• 3. Pour into 11x7x1" baking dish and set aside.
• 4. Preheat oven to 400F.
• 5. To make pastry, mix flour, cornmeal, and salt. Make a well in center of mixture and add oil. Stir until mixture resembles fine crumbs.
• 6. Sprinkle water, 1 tablespoon at a time, over mixture, and stir with fork until mixture forms a ball. If too dry, work in 1 or 2 tablespooons additional oil.
• 7. Roll pastry between 2 sheets of waxed paper, making a 12x8" rectangle. Peel off top paper and invert pastry onto filled baking dish. Peel off second piece of waxed paper and cut 3 or 4 slits in pastry to make a sombrero design on top.
• 8. Bakie 30-35 minutes.

Steps:

• Preheat oven to 450 degrees.
• Mix cornmeal and sugar together.
• Add to next 4 ingredients.
• Cook over medium heat stirring constantly until boiling and thickens.
• Remove from heat and pour into pie shell.
• Add meringue (instructions to follow).
• Bake for 5 minutes or until meringue is golden brown.
• MERINGUE.
• Beat egg whites until frothy.
• Gradually beat in sugar.
• Continue beating until stiff peaks form.
• Spread over pie filling.