Page 144 - Pie Squared

2 large eggs, beaten

Heat oven to 400°F. Brush a 9- by 13-inch baking sheet with the 1

tablespoon melted butter, especially in the corners and up the sides;
also butter a 4-ounce ramekin.
In a deep bowl, whisk the flour and cornmeal with the baking
powder, baking soda, and salt. In another bowl, whisk together the 5
tablespoons butter, the buttermilk, and eggs. Add the egg mixture to

the flour mixture and, using no more than a fork, quickly incorporate
the ingredients. Lumps are okay. Scoop out ½ cup of the batter into
the buttered ramekin. Pour the remaining batter into the slab pie pan.

Pour the filling right on top of the batter. Everything will work out
in the oven, with the cornbread enveloping the filling. Bake the pie
for 25 to 30 minutes until golden brown and pulling away from the
sides of the pan.

RECIPES THAT USE A CORNBREAD CRUST

The sweet corn flavor complements hearty meaty fillings.

Favorite Turkey Chili Frito Slab Pie (here)

Nacho Slab Pie (here)