Corn Pone Pie
Discover the ultimate comfort food with this hearty Corn Pone Pie recipe, a savory twist on classic Southern cuisine! This dish combines a rich, flavorful base of seasoned ground beef, sautéed vegetables, tomatoes, and kidney beans, all topped with a golden, slightly sweet cornbread layer. The cornbread topping, made from scratch with cornmeal, flour, and a touch of sugar, bakes to perfection, creating a delightful contrast of textures. Ready in just about an hour, this casserole-style recipe is a crowd-pleaser that’s perfect for family dinners, potlucks, or weeknight meals. Serve it warm, straight from the oven, with an optional sprinkle of cheddar cheese for an extra touch of indulgence. Packed with bold flavors and wholesome ingredients, this one-dish wonder is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 0.5 cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked. Drain any excess fat.
Add the diced onion and green bell pepper to the skillet. Sauté until softened, about 5 minutes.
Stir in the canned diced tomatoes (with juice), kidney beans, tomato paste, chili powder, cumin, 1 teaspoon of salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Remove from heat.
Transfer the beef and vegetable mixture into a greased 9-inch pie dish or a similarly sized baking dish.
In a medium mixing bowl, combine the cornmeal, flour, sugar, baking powder, and 1/4 teaspoon of salt.
In a separate small bowl, whisk together the milk, egg, and vegetable oil. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Spread the cornbread batter evenly over the beef mixture in the pie dish. If desired, sprinkle shredded cheddar cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Allow the Corn Pone Pie to cool slightly for 5 minutes before serving. Enjoy your dish warm!
Nutrition Facts
Calories |
3369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 60.5 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1030 mg | 79% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 4676 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
