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Corn Pone Pie
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Description
This is a great meal on a cold night and if you don’t like doing dishes. I cook the entire meal in 1 cast iron pan! The good thing about chili recipes is you can alter the amount of each ingredient to suit your personal taste. I use a package of yellow corn bread mix, but any kind of corn bread will work.
Ingredients
- 1-½ pound Ground Beef
- 1 bunch Green Onions
- 2 Tablespoons Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- ½ teaspoons Pepper
- 1 can (14 Oz. Size) Kidney Beans
- 1 can (14 Oz. Size) Chili Beans
- 1 can (14.5 Oz. Size) Chopped Tomatoes
- 1 package (6 Oz. Size) Shawnee Mills Corn Bread Mix
- 1 whole Egg
- ⅓ cups Milk
- ½ cups Water
Preparation
Preheat oven to 350ºF.
Brown the ground beef in a skillet. I use a cast iron pan but any will work. Chop and add the green onions and garlic powder, salt and pepper.
Add the beans and tomatoes and stir.
Now mix the corn bread batter. (I use a 6-ounce yellow Shawnee Mills mix that calls for 1 egg and milk. Any mix will do.) If you didn’t use a cast iron skillet, transfer the chili into an oven safe casserole dish.
Add about 1/2 cup of water to the chili to make sure it is juicy then pour the cornbread mix on top of the chili. Pop it in the 350ºF oven and cook for 20 minutes or until the cornbread is done. The timing will vary depending on the type of pan used. Make sure to check if the corn bread is cooked all the way through; some pans take longer than others.
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