Fluted Stone Recipe...any Ideas??

[pamperedposey]

Trying to help a Director friend of mine...

I am looking for a recipe that I think has cornbread in it and chili-ish or taco-ish stuff in it. It is made in the fluted stone, I think. It has been requested for a show on Sunday. Anybody have any clue what I am talking about?

I did try to find it on consultants corner, but no luck.

 

[DebbieJ]

I bet it's Tamale Roundabout.

 

[pamperedposey]

I bet it's Tamale Roundabout.

Where can I find that?

 

[kcjodih]

Trying to help a Director friend of mine...

I am looking for a recipe that I think has cornbread in it and chili-ish or taco-ish stuff in it. It is made in the fluted stone, I think. It has been requested for a show on Sunday. Anybody have any clue what I am talking about?

I did try to find it on consultants corner, but no luck.

Tamale Round-About
Filling
1-1/4 pounds ground beef, cooked in Gen II 10" frying pan for 8-10 minutes or until no longer pink; drain.
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 jar (16 oz) thick and chunky medium salsa
1/4 cup red or green bell pepper or combination of both, chopped

Corn Bread
1-1/2 cups flour
1 cup yellow cornmeal
1/4 - 1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1/4 cups milk
2 eggs
1/4 cup vegetable oil
4 oz. sharp cheddar cheese, shredded (1 cup)
Sour cream (optional)

Preheat oven to 375 F. Generously spray SFP with nonstick cooking spray. For filling, place ground beef in Gen II 12" family skillet. Sprinkle with seasonings.
Stir in salsa. Cook over medium-low heat for five minutes. Meanwhile, chop bell pepper using FC; sprinkle in bottom of pan. For corn bread, combine flour,
cornmeal, sugar, baking powder, and salt in Classic Batter Bowl. Add milk, eggs, and oil; stir with Mix 'N Scraper just until dry ingredients are moistened.
Shred Cheese with Deluxe Cheese Grater. Spread 1-1/2 cups batter evenly over peppers in pan using Skinny Scraper. Top with filling and remaining batter,
spreading evenly. Bake 35-40 minutes or until top is lightly browned. Loosen corn bread from edge and center of pain with knife. Invert onto serving plate.
Slice into 16 wedges using Slice 'N Serve. Serve with sour cream if desired.

 

[kcjodih]

Where can I find that?

I'm not sure which cookbook it's from I just have it in my 'stoneware fluted pan' recipe document.

 

[pamperedposey]

Oh, you all are awesome!! :balloon::balloon:

 

[kcjodih]

Oh, you all are awesome!! :balloon::balloon:

Aw, shucks! :blushing:

 

[Intrepid_Chef]

Anybody know if we can make this using the Jiffy Corn Muffin mix ... I don't keep cornmeal in my house as a general rule, nor baking powder, but this looks yummy!

 

[chefann]

Jiffy would be the same as the cornbread ingredients in the recipe, since it's just a basic cornbread.