Spoon Bread Meat Pie


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The corn bread topping makes this delicious meal complete

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Necedah, WI

Time needed

30 min preparation + 40+ min cooking

Serving Size / Yield

4 / 6 servings


  • 2 C Meat Broth*
  • 1 Tbs Cornstarch
  • 2 Tbs Cold water
  • 2 /3 C Mayonnaise (or salad dressing)
  • 1 1/2 C Stew Meat Mix * (thawed)
  • 1 1/2 C Cubed, cooked, potatoes
  • 1 C Sliced, cooked carrots
  • 1/2 C Chopped onion
  • 4 oz Shredded American cheese (1 cup)
  • 1 Tbs Chopped pimiento
  • 1/4 tsp Salt
  • Topping
  • 1 C Yellow cornmeal
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 C Meat Broth*
  • 1/2 C Milk
  • 2 Eggs
  • 1 Tbs Butter (or margarine)

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In a saucepan, heat Meat Broth*, covered, until thawed. Measure 1 cup of the broth in a small bowl and set aside. Combine cornstarch and water. Stir into broth remaining in saucepan. Cook and stir until thickened and bubbly. Blend in the mayonnaise (or salad dressing). Add Stew Meat Mix*, potatoes, carrots, onion, cheese, pimiento, and salt. Heat through. Turn into a greased 2 quart casserole.
In a medium mixing bowl combine cornmeal, baking powder, and salt. Heat the Meat Broth* to boiling and add to the cornmeal mixture in a bowl. Mix well. Add milk, eggs, and melted butter (or margarine); beat thoroughly using a rotary beater. Pour the cornmeal batter over the hot meat pie mixture.
Bake in a 400 F oven for 40 minutes or until golden brown.

*Stew Meat Mix, Meat Broth recipe located in this program

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