I got the inspiration for this recipe at Debbi Does Dinner Healthy, but changed it quite a bit.   This makes an easy and hearty meal using lower-cost chuck steak with vegetables in a slow cooker and serving it with a baked corn cake.  Delicious and satisfying.


(Slow Cooker)

  • 1-½ lb. chuck steak
  • 1 tsp. chile powder
  • 15 oz. can of pinto beans, undrained
  • 1 cup frozen corn
  • 1 small/medium onion, chopped
  • 1/2 red pepper, chopped
  • 10 oz. can Rotel tomatoes with green chiles, undrained

Trim any visible fat from the steak and cut into large pieces that will fit in the slow cooker.

Cook on low for about 8 hours.  With a wooden spoon, shred meat and stir to combine.

Serve with a warm Corn Cake.


  •  1 egg
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 cup milk
  •  1 cup yellow corn meal
  •  1 cup flour
  • 1 Tblsp. plus 1 tsp. baking powder
  • 1/2 tsp. salt

Preheat oven to 400 degrees F.

This recipe will make 19 one-inch-thick corn cakes.  Use two 12-cup muffin tins or bake in two batches.  I happened to have 5 antique mini-pie tins that I wanted to use.  You could also use custard cups, but the cakes are harder to get out.  Oil muffin cups or pans.

In a large mixing bowl whisk the egg, then add the sugar, oil and milk, whisking until smooth.

In a small bowl, mix together the cornmeal, flour, baking powder and salt.  Add to the egg mixture and stir just until all of the dry ingredients have been absorbed.  Divide among the prepared cups in the muffin tins.

Bake @ 400 degrees F for about 12  minutes until tops are golden brown.

Let cool in the pans for 3-4 minutes, then loosen the edges and allow to cool on a wire rack.

Serve one or two cakes warm with the hot Chuck Steak Stew.

Servings:  4 to 6 

The Corn Cakes are nice served warm with any kind of soup or salad.  They also freeze well, as does the stew.