Corn Pone Pie

Photo: kitchenwitchCO

from The Fannie Farmer Cookbook I cook this in a eight inch cast iron skillet

Yield: 8 servings ( Serving Size: 1 1/2 cups )
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  • 1 tablespoon(s) olive oil
  • 1 cup(s) onion chopped
  • 1 pound(s) ground beef lean
  • 1 1/2 cup(s) pinto beans cooked
  • 1 can(s) tomatoes stewed or chopped
  • 2-3 teaspoon(s) chili powder
  • 1 teaspoon(s) jalapeno peppers diced
  • 1/4 teaspoon(s) salt
  • 1 whole(s) recipe Corn Bread batter recipe follows


  1. Heat the oil in a large skillet, add the onion, and cook over medium heat until it is soft. Add the beef, breaking it up into small bits. Stir and mix with the onion, and cook until the beef loses its redness. Stir in the garlic, pinto beans, tomatoes, chili powder, and jalapeno pepper. Mix well and add salt to taste. Simmer for 45 minutes, stirring often. Pre-heat the oven to 400 degrees F. Spread the chili mixture into a shallow 2- or 2 1/2-quart baking dish. Spread the corn bread batter over the top and bake about 20 minutes.

  2. Corn Bread from The Fannie Farmer Cookbook

  3. 3/4 c. yellow cornmeal
  4. 1 c. flour
  5. 1/3 c. sugar
  6. 3 tsp. baking powder
  7. 1/2 tsp. salt
  8. 1 c. milk
  9. 1 egg – well beaten
  10. 2 Tbs. melted bacon fat or vegetable oil

September 2012

This recipe is a personal recipe added by kitchenwitchCO and has not been tested or endorsed by MyRecipes.

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