Adobe Pie


Adobe Pie

Serves 4-6

This favorite for company can be doubled, tripled or more with ease.  Serve with sour cream, spicy salsa and fresh cilantro.   Any cornbread recipe will work here if you have a favorite.  Mine comes from Deborah Madison.


1 tablespoon olive oil

1 cup chopped onion

1 pound ground beef, defrosted

1 14-ounce can diced tomatoes with their liquid

1 chipotle (canned or dried), finely chopped (optional)

1 package frozen corn kernels

1/3 cup golden raisins

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 teaspoon salt

Deborah Madison's Cornbread

1 cup yellow cornmeal

1 cup all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/4 cup melted butter or canola oil

3 tablespoons honey

1 cup milk

Preheat the oven to 400 degrees F.

  1. Heat the olive oil in a 2-quart casserole over medium heat.  Add the onion and the beef, stirring frequently, until beef is browned.
  2. Add the tomatoes, chipotle (if using), corn, raisins, cumin, cinnamon and salt.  Cook until mixture thickens and becomes fragrant.
  3. To prepare the cornbread batter,  stir cornmeal, flour, salt and baking powder together in a bowl and make a well.  Add melted butter or oil, honey and milk to the center and whisk together to combine with wet ingredients.
  4. Spread cornbread batter over beef mixture and put casserole in the oven.
  5. Bake 18 to 20 minutes, uncovered, or until a skewer poked into the center of the cornbread comes out clean.

Adapted from Recipezaar and Deborah Madison