Corn Pone
Submitted by koestr
Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that’s hearty, budget-friendly, and nearly vegan.
YIELD
1 servingPREP
30 minCOOK
30 minREADY
9 hrsDown South, corn pone and beans is the kind of meal that’s been feeding families on next to nothing for generations. This version stays true to that spirit.
Pinto beans get soaked overnight, simmered until tender, then mixed with onions cooked in vegetable broth or wine. That filling goes into a casserole dish and gets blanketed with a cornmeal batter made tangy with nonfat yogurt and livened up with a kick of cayenne pepper.
The whole thing bakes until the top bubbles and the crust edges turn golden brown. It’s the kind of food that fills you up, warms you through, and costs almost nothing to make.
Kitchen Tips
- Soak the pinto beans overnight for the most even cooking. Quick-soak methods work but the texture won’t be quite as creamy.
- Cook the onions in vegetable broth or white wine instead of oil for a lighter result that still has plenty of flavor.
- The cayenne is subtle at half a teaspoon. Bump it up if you like more heat.
- Pour the cornmeal batter evenly over the beans so it bakes into a uniform crust. Don’t stir it in.
Ingredients
Directions
Soak pinto beans over night.
Bring to boil; reduce heat and cook until beans are tender.
Cook onions in veggie broth or wine.
Combine with beans.
Place in casserole dish.
For the crust, mix together the cornmeal, flour, baking powder, and salt.
Gradually add the yogurt and water, then mix until smooth.
Stir the sugar and cayenne into the batter.
Pour onto the bean and onions.
Cook in 350℉ (180℃) F oven until the top is bubbling and the crust is just beginning to brown at the edges.
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