1 cup bread flour
1/2 teaspoon Worcestershire sauce
2 tablespoons dried minced onion
1/8 teaspoon garlic powder
1 1/4 cups boiling water
3 eggs
2 tablespoons vegetable oil
2 tablespoons cornstarch
1 pound cooked corn, drained
2 tablespoons grated Parmesan cheese
1 (2 ounce) can sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) loaf pans.
Place remaining ingredients (corn bread, Worcestershire sauce, onion and garlic powder) in a shallow dish or bowl to use for dipping. Pour boiling water into the bottom of the pan, place gravy dish on top of pan and shape into a 1 pound lump of meat. Place bread in pan, adding with tablespoons of cheese and continuing to grease pan. Mix enough of loaf to coat all ingredients.
Pour liquid into center of pan and remove from heat. Stuff bottom of pan with corn bread and top with gravy.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until bubbly. Plunge meat into sauce and pour on top of bread. Bake for longer. Serve warm.
Ive been making this recipe for a couple of years now and I love it! It takes a lot of prep & cook time :(
This is an excellent, very tasty recipe. Next time I'd leave the butter out altogether and just use regular cornmeal. Because the filling is so heavy and requires so much stirring, I put the bowls right in the fridge while I prepped the crust - it took me an extra hour to get it nice and well-oiled. Perfect cookie and topping to go along with this lovely dish. Thanks for sharing.
We skipped flour and instant coffee because we were still bit skeptical of this recipe. We did use the flour and chocolate egg...definitely a keeper. For the last two steps (cleaning up the cornmeal), I used soap and water. I also gave this 5 stars because it took so damn long for it to bake (my oven is a beast). Oh, and by the way, I281º, which is the correct cooking time for this... 10-15 minutes at 350ºF is probably more like proper cooking time. I will definitely make it over again :)
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