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corn-pone casserole

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I found this recipe on an old yellowed newspaper clipping--no telling how old it is. But it sounds very easy and full of flavor. Try it! Photo: casualkitchen.blogspot.com

(1 rating)
yield 6 serving(s)
prep time 40 Min
cook time 20 Min

Ingredients For corn-pone casserole

  • 1 fl
    ground beef (i use chuck)
  • 1 md
    onion, diced
  • 4 tsp
    chili powder
  • 1 can
    (28 oz.) tomatoes
  • 1 1/2 tsp
    sugar
  • 1 1/2 tsp
    salt
  • 1/4 tsp
    cracked pepper
  • 1 can
    (16 to 20 oz.) red kidney beans, drained
  • 1 pkg
    (12 to 15 oz.) corn muffin mix
  • 1 c
    shredded pepper jack cheese

How To Make corn-pone casserole

  • 1
    In a large saucepan over high heat, cook beef and onion until all juices evaporate and meat is browned, stirring occasionally. Stir in chili powder; cook 1 minute.
  • 2
    Stir in tomatoes with their liquid, sugar, salt and pepper; over high heat, heat to boiling. Reduce heat to low; cover, simmer for 30 minutes, stirring often. Stir in the beans.
  • 3
    Spoon mixture into a 12x16-inch baking dish. Prepare corn-muffin mix according to package directions. With the back of a spoon, spread batter evenly over top of meat mixture in casserole. Bake in a preheated 400-degree oven, uncovered, for 10 minutes. Sprinkle cheese over casserole and continue baking another 10 minutes until golden brown and toothpick inserted into corn bread comes out clean.
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