Dive into a Southern feast with this soul-warming Hamburger Corn-Pone Pie! Imagine:
Savory ground beef sizzling with chopped onion, releasing a mouthwatering aroma that fills your kitchen.
A rich, smoky chili sauce is bubbling away, infusing the pan with tangy tomato, bold chili powder, and a hint of Worcestershire sauce.
Tender kidney beans nestled in the sauce, adding a hearty, earthy counterpoint.
A golden crown of fluffy cornbread batter perched atop, promising a sweet, buttery contrast.
And finally, the moment of truth: a forkful of this comforting dish, where the savory meat, spicy sauce, creamy beans, and sweet cornbread harmonize in a symphony of flavors.
This recipe is the ultimate combination of Southern classics: a hearty chili base and fluffy cornbread topping. It’s:
- Perfect for a crowd: This pie feeds a hungry family or friends.
- Budget-friendly: Simple ingredients won’t break the bank.
- Incredibly versatile: Customize it with your favorite chili spices, vegetables, or even cheese.
So preheat your oven, gather your ingredients, and get ready to whip up a legendary Hamburger Corn-Pone Pie! Your taste buds (and your loved ones) will thank you.
Bonus tip: Serve this pie with coleslaw, cornbread muffins, or a dollop of sour cream for an extra Southern touch.
Hamburger Corn-Pone Pie
Ingredients
- 1 pound ground beef
- 1/3 cup chopped onion
- 1 tablespoon shortening
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 cup canned tomatoes
- 1 cup drained canned kidney beans
- 1 cup cornbread batter 1/2 standard recipe or 1/2 package corn muffin mix
Method
- Brown meat and onion in melted shortening.
- Add seasonings and tomatoes.
- Cover and simmer over low heat for 15 minutes.
- Add kidney beans.
- Pour into a greased casserole.
- Top with cornbread batter and bake in a hot oven (425-degrees) for 20 minutes.
- (When using packaged muffin mix, if the recipe calls for 1 egg, use the whole egg in the half recipe).
Kitchen Helper 2
