Corn Pone Casserole
|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.