Cornpone Pie

Cornbread Chili Pie or as most southerns call it Corn Pone Pie. It’s chili topped with cornbread and baked in a cast iron skillet. This Chili Cornbread Casserole is down-home comfort food.

Course Main Course

Cuisine American, Southern

Keyword Chili Cornbread Casserole, Chili Cornbread Pie, Cornbread chili pie, Cornpone Pie

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 336kcal

Author Evelyn

Equipment

Ingredients

1 pound ground hamburger meat
½ cup onion chopped
1 15 ounce can diced tomatoes
1 teaspoon Worcestershire sauce
2 teaspoon chili powder
1 15 ounce can ranch style red beans
salt
black pepper

For the Cornbread Topping

½ cup cornmeal
½ cup flour
1 Tablespoon sugar
½ teaspoon baking powder
¼ teaspoon salt
1 egg
1 Tablespoon butter melted
½ cup milk

Instructions

Add the ground beef and chopped onions in a 10 inch cast iron skillet. Cook and break up the meat as it browns.
Continue to cook until the ground beef is browned and the onions are translucent.
Add the tomatoes, Worcestershire sauce, chile powder, and beans to the browned beef reduce heat and cook for 15-20 minutes.
As the chili is simmering preheat the oven to 375° F and start mixing the cornbread. Add cornmeal, flour, sugar, baking powder and salt to a large mixing bowl.
Add eggs, melted butter and milk to the cornbread dry ingredients and mix well.
Pour cornbread mixture over the meat mixture and gently (if needed) spread to the edges of the skillet. Bake in preheated oven for 20 minutes.
Bake the Cornbread Chili Pie until cornbread is golden brown and firm. The chili may bubbly up around the edges and that’s just fine. Cut into 6 slices, top with jalapeño slices, (optional) and serve.

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