Hamburger Corn Pone Pie


Janet’s Applachian Recipes

As we are beginning to look forward to Fall, I always start thinking about good hearty dishes that are perfect for this time of year, or anytime of year for that matter. We always enjoy a good pot of chili and a pone of cornbread to sop in it when the weather starts to cool down. This recipe is one that combines both in one dish. It was often served for supper when I was a child and I have never grown out of how down home good this turns out every single time. For more family recipes follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Hamburger Corn Pone Pie

1 1/2 lbs. ground beef

1 small onion, chopped

3 tsp. chili powder

1/2 tsp. pepper

1/4 tsp. salt

2 tsp. worcestershire sauce

14.5 oz. can diced tomatoes with juice

15 oz. can kidney beans, drained

Topping:

1 C. self rising cornmeal

1/4 C. self rising flour

2 T. veg. oil

1 large egg

1/4 – 1/3 C. buttermilk

In a large skillet, brown the ground beef and drain off the excess grease. Add in the onion, seasonings and worcestershire…cook for 2-3 minutes. Add in the tomatoes with juice and the drained kidney beans. Stir to combine well. Pour this mixture into a 1.5 quart casserole dish. Make the topping by combining the cornmeal, flour, oil and egg in a bowl. Add 1/4 C. buttermilk and stir, add a little more buttermilk if it seems to thick. Pour over the top of the meat mixture and gently spread around. Place the pie in a 425 degree oven for 20 minutes or until the topping is golden brown. Allow to sit for 5 minutes before serving.

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Janet’s Applachian Recipes
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