Title: Mexicali Spoon Bread Casserole
Categories: Bread Cheese Ground Vegetable
Yield: 8 Servings
| MEAT MIXTURE |
| 1 1/2 | lb | Ground turkey |
| 1/4 | c | Green Bell Pepper; Chopped |
| 15 | oz | Tomato Sauce; 1 Cn |
| 1 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Onion; Chopped, 1 Lg |
| 1 | | Clove Garlic; Minced |
| 12 | oz | Whole Kernel Corn; 1 Cn |
| | | Chili Powder; To Taste |
| 1/2 | c | Ripe Olives; Sliced |
| CORNMEAL TOPPING |
| 1 1/2 | c | Milk |
| 1/2 | ts | Salt |
| 2 | | Eggs; Lg, Beaten |
| 1/2 | c | Yellow Cornmeal |
| 3/4 | c | Cheddar Cheese; Shredded |
Heat the oven to 375 degrees F. Cook and stir the meat, onion, green
pepper and garlic in a large skillet until the onion is tender and the meat
is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED
corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling
then reduce the heat and simmer, uncovered, while preparing the cornmeal
topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and
stir over medium heat just until the mixture boils. Remove from the heat
and stir in the cheese and eggs. Turn the hot meat mixture into an
ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the
meat mixture. Bake, uncovered, until a knife inserted in the topping comes
out clean, about 40 minutes. Serve hot.