COCONINO COUNTY CAST IRON CORN BREAD MEAT PIE

2 tbps olive oil
1 lb lean ground beef
1 large onion, diced
4 cloves garlic, minced
2 cans diced green chiles, drained
(4 ounce cans)
1/3 cup fresh cilantro leaves
2 tsp oregano
2 tsp ground cumin
Salt and pepper to taste
1 cup stone ground cornmeal
1 tsp baking soda
3 eggs, beaten
1 cup buttermilk
1 can shoe peg corn
1/3 cup olive oil
1 1/2 cups Cheddar cheese, shredded
1 cup sour cream
1 cup salsa
1 avocado, sliced

Preheat oven to 350 degrees. Oil 10 ½ inch cast iron skillet and heat in oven.

(1) Heat 2 tbsp oil in large skillet. (2) Brown beef to longer pink and onion translucent. (3) Add garlic, green chiles, oregano, cumin, cilantro, salt, and pepper. (4) Stir well for 3 minutes. (5) Set aside.

(1) In medium bowl, mix cornmeal, baking soda, eggs, milk, corn, and 1/3 cup oil. (2) Remove heated cast iron skillet from oven, pour in half cornmeal batter. (3) Spread beef mixture evenly over batter and sprinkle with 1 1/2 cups of Cheddar cheese. (4) Cover with remaining batter. (5) Bake for 50 min.

Cut in wedges and serve with sour cream, salsa, and avocado slices.

For the busy, it can be made in 2 steps at different times, freezing the meat component and combining with the cornmeal component later.

(Water wheel driven, stone ground cornmeal is available at www.fallsmill.com.)