Corn Pone Casserole

Western.Chefs's picture

Dec. 24, 2009


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

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2244Calories from Fat 1145

 % Daily Value*

Total Fat 128 g196.9%

Saturated Fat 45 g225%

Trans Fat 0 g


Sodium 5875 mg244.79%

Total Carbohydrates 185 g61.7%

Dietary Fiber 54 g216%

Sugars 27 g

Protein 122 g244%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet