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Corn Pone Casserole

Western.Chefs's picture
  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2244 Calories from Fat 1145

% Daily Value*

Total Fat 128 g196.6%

Saturated Fat 45.5 g227.3%

Trans Fat 0 g

Cholesterol 320 mg106.7%

Sodium 5875.1 mg244.8%

Total Carbohydrates 185 g61.6%

Dietary Fiber 54.8 g219.4%

Sugars 27.7 g

Protein 122 g244.4%

Vitamin A 229.7% Vitamin C 178.8%

Calcium 51.5% Iron 137.9%

*Based on a 2000 Calorie diet

Corn Pone Casserole Recipe