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Corn Pone Casserole

Western.Chefs's picture
Ingredients
  Ground beef 1 Pound
  Onion 1 Medium, diced
  Chili powder 4 Teaspoon
  Canned tomatoes 28 Ounce (1 Can)
  Sugar 1 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Cracked pepper 1⁄4 Teaspoon
  Canned red kidney beans 19 Ounce, drained (1 Can)
  Corn muffin mix 14 Ounce (1 Package)
Directions

1. In 4-quart saucepan over medium-high heat, cook beef and onion, stirring occasionally, until all pan juices evaporate and meat is browned. Stir in chili powder; cook 1 minute. Stir in tomatoes with their liquid, sugar, salt, and cracked pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often. Stir in beans. Spoon mixture into 12" by 8" baking dish.
2. Preheat oven to 400°F. Prepare corn-muffin mix as label directs. With back of spoon, spread corn-muffin batter evenly over top of meat mixture in casserole. Bake casserole, uncovered, 15 to 20 minutes, until golden and toothpick inserted into corn bread comes out clean.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Everyday

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