BEEF 'N CORNBREAD WRAPPED IN BANANA LEAVES
This twist on tradition was inspired by the flavors and ingredients in a classic tamale.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF. Heat dressing in medium skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring occasionally. Add tomato paste, raisins and olives; mix well. Reduce heat to medium; simmer 10 min. or until liquid is absorbed, stirring occasionally.
- Meanwhile, prepare corn muffin batter as directed on package; set aside. Cut six 10-inch squares from banana leaves; reserve trimmings for later use. Holding 1 of the banana leaves with tongs, quickly pass leaf over gas burner on medium heat several times until pliable. (Do not overheat leaf or it will become brittle.) Spread about 1/4 cup of the corn muffin batter into 3-inch square in center of smooth side of banana leaf; top with about 1/3 cup of the meat mixture. Fold over sides and ends of leaf to completely enclose filling. Repeat to make six packets. Tie each packet with a thin strip from the banana leaf trimmings. Place on rack in 15x10x1-inch baking pan.
- Bake 20 min. or until wooden toothpick inserted into centers comes out clean. Cool 5 min. Serve with the sour cream.
Nutrition Facts : Calories 470, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 115 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
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