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Corn Creole
This is excellent for potluck dinners or buffet suppers.
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small onion
clove garlic
small green pepper or 4 tablespoons chopped parsley
tablespoons shortening
/2 pound ground beef
teaspoon chili powder
teaspoons salt
1/2 cups cooked tomatoes
cup cream−style corn
/2 cup yellow cornmeal
cup milk
/3 cup minced ripe olives
Sauté finely chopped onion, garlic, and green pepper or parsley in hot shortening until limp but not
brown. Add beef and seasonings; cook slowly for 10 minutes. Add tomatoes and corn; boil briskly; stir
in the cornmeal; and add milk and olives. Bake uncovered for 1 hour in a well−greased baking dish at
3
25 degrees F.
Serves 6.
Corn Creole
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