- Preheat oven to 350 degrees F.
- In a large skillet, heat oil over medium heat. Add onion, green pepper, garlic.
- Saute about three minutes. Add beef; cook about seven minutes until meat is browned.
- Add tomatoes, water, chili powder, cumin, and 1/4 tsp. of salt. Gradually stir in 1/4 cup of the cornmeal.
- Cook, stirring constantly until thickened. Spoon into two-quart casserole. Saute niblets corn in skillet one to two minutes. Spread in layer over mixture in casserole; top with chopped pimento.
- In a medium bowl, beat eggs. In medium saucepan, heat milk and remaining 1/2 tsp. salt over medium heat. Gradually stir in remaining 1/2 cup cornmeal. Cook, stirring constantly until thickened. Gradually stir in eggs, off heat. Stir in cheese. Spoon over meat mixture. Bake 55-60 minutes or until golden brown. Garnish with cheese, parsley.
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