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Monday, March 28, 2016

Corn Pone Pie

I was thumbing thru some of my recipes collected over the years and I came across this recipe for Corn Pone Pie and then noticed it was my Aunt Erma's recipe.   Aunt Erma was an amazing and talented lady, she quilted, crocheted, knitted and canned a garden full of vegetables every year.   My Uncle Robert and her had a two or three acre garden until the day she passed and it was loaded with everything from blueberries to zucchini.   A true Arkansas farm wife! I remember she made my mother a Alzheimer's lap quilt. It was a little quilt with squares of different fabrics and textures that helped keep anxious Alzheimers hands busy.   That what's strong women did, they didn't whine or feel sorry for anyone, they found a need and filled it.   And so does this Corn Pone Pie, it finds your need and fills it with comfort.             

Corn Pone Pie

  • 1 pound of ground hamburger meat
  • 1 small onion, chopped (about 1/2 cup)
  • 1 15oz can of diced tomatoes
  • 1 tsp Worcestershire sauce
  • 2 tsp chili powder
  • 1 can ranch style beans (red beans)
  • salt and pepper to taste
For the Cornbread Topping
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1 tbsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 Tbsp butter, melted
  • 1/2 cup milk
1. Brown hamburger meat and onion in a 10 inch cast iron skillet on medium heat
2. Add tomatoes, Worcestershire sauce, chile powder, salt and pepper
3. Cook for 15-20 minutes then add beans with juice, reduce heat
4. Preheat oven to 425 degrees
5. Mix together the cornbread ingredients
6. Pour cornbread mix over the meat mixture and gently (if needed) spread to the edges of the skillet.
7. Cover tightly with foil and bake for 20 minutes
8. Remove foil and bake until cornbread topping browns
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  1. Your Aunt Erma is my favorite kind of woman - don't whine, just do what you can!


Thank you so much for your sweet comments:)))