The recipe was originally called “Moroccan Beef and Pumpkin Bake”, but I just can’t find it within me to call a cornpone “Moroccan"…
1 pound lean ground beef
2 cups peeled winter squash or pumpkin, cut into ½ inch pieces
¾ cup coarsely chopped red bell pepper
½ cup coarsely chopped onion
2 cloves garlic, minced
1 cup frozen corn
¾ cup couscous
1 recipe Spice Blend (see below)
1 cup reduced-sodium beef broth
4 ounces Neuchâtel cheese, cut into small pieces
½ cup cornmeal
1/3 cup flour
1 tablespoon sugar
¼ teaspoon salt
1 ¼ teaspoons baking powder
½ cup milk, or almond milk
1 egg, beaten
2 tablespoons olive oil
Heat oven to 400°.
In nonstick skillet cook beef, squash, red pepper, onion, and garlic until meat is browned, breaking up lumps with a wooden spoon. Drain the fat from the meat. Stir in corn, couscous and spices; heat through. Add broth and cream cheese; mix well. Place in a greased 2 quart baking dish.
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. In separate bowl, beat milk or almond milk, egg and oil. Stir into the cornmeal mixture until all is moistened. Pour over beef mixture in baking dish.
Bake 20 min. or until toothpick comes out clean from the topping.
Spice Blend:
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger,
1/8 teaspoon ground cinnamon
¼ teaspoon salt
Blend them together.
Recipes out of the Blond Box 