by Kathy Hamman Miller

This Corn Bread Skillet Pie is best served hot with the tomato sauce, or my family always liked the chili sauce.

Corn Bread Skillet Pie

Mix in a quart size bowl
1 pound lean ground beef
2/3 evaporated milk 
1/3 cup uncooked rolled oats
3 tablespoons finely chopped onion
1 teaspoon salt – or seasoning of choice
1/8 teaspoon pepper

Shape mixture into 8 flat patties and place in 10 inch skillet slowly browning on each side. Drain off fat

Pour following ingredients around patties 
1 can tomato soup
2 tablespoons chili sauce
2/3 cup water
1 tablespoon vinegar 

Mix together
1/2 cup flour
1/2 cup corn meal
2 tablespoons sugar
1/4 teaspoon salt
2 teaspoons baking powder 
Stir in until well mixed the following combined
1 slightly beaten egg
1/2 cup evaporated milk

Pour the cornmeal mixture over patties and soup, spreading evenly out to sides of skillet. Cover tightly and cook over low heat without lifting the lid for 15 minutes. Cut into pie shaped wedges.Enjoy!