Corn Pone Pie

13 ingredients
5 steps

Ingredients

  • 1-1/2 pound Ground Beef
  • 1 bunch Green Onions
  • 2 Tablespoons Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 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
  • 1/3 cups Milk
  • 1/2 cups Water

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    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.
  3. 3
    Add the beans and tomatoes and stir.
  4. 4
    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.
  5. 5
    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 350°F 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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