1½ lbs ground beef

1½ cups Mamacita Cornflour

2 eggs

¼ lb margarine

1½ cups evaporated milk

½ cup chicken stock

1 can cream style corn

1 tsp. salt

½ cup olives, chopped

4 pimento peppers, seeded and chopped

¼ cup capers

½ cup raisins

3 tbsp fresh minced seasoning – (chive, thyme, shadon beni)

3 cloves garlic, chopped finely

1 medium onion, diced

1 tsp pepper sauce,

Few dashes of Worcestershire sauce

2 tbsp dark soy sauce

Salt and black pepper


  1. Season beef with green seasoning, garlic, onion, pepper sauce, Worcestershire sauce, soy sauce and a pinch of salt and black pepper. Let marinade for at least ½ hour.
  2. Melt margarine and sauté beef and pimento peppers. Add the olives, capers and raisins. Mix well.
    Mix in the cream style corn. Set aside.
  3. Preheat oven to 350 degrees F.
  4. In a mixing bowl, beat eggs with a pinch of salt and black pepper. Add milk and chicken stock. Mix in the cornflour.
  5. Add the minced meat mixture to the cornmeal mixture and mix well.
  6. Place mixture in a lightly greased casserole dish. Smooth the top and cover with foil. Bake for 30 minutes. Remove foil cover and bake for an additional 10 – 15 minutes.
  7. Remove from oven and let rest approximately 5 minutes before cutting and serving.

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