Corn Pone Pie
Submitted by Tyson
Ground beef, corn, Mexican stewed tomatoes, and black olives baked under a golden cornbread crust. A weeknight casserole the whole family will dig into.
YIELD
4 servingsPREP
25 minCOOK
25 minREADY
50 minThis is the weeknight casserole that earns a permanent spot in the dinner rotation. Browned ground beef gets loaded up with corn, Mexican stewed tomatoes, black olives, and onion, then poured into a baking dish and buried under a layer of cornbread batter.
The cornbread bakes right on top, soaking up the juices from the filling underneath while the surface turns golden and slightly crusty. Every serving gives you that satisfying contrast of savory, saucy filling and tender, steamy cornbread.
You can swap in ground turkey or sausage for the beef to change the flavor profile. Either way, the whole thing is on the table in under an hour.
Pro Tips
- Drain the meat well after browning so the filling isn’t greasy under the cornbread.
- Drain the stewed tomatoes and corn too. Excess liquid makes the cornbread topping soggy instead of golden.
- Use Mexican-style stewed tomatoes for built-in seasoning. They bring chili, cumin, and garlic flavor without extra work.
- Pour the cornbread batter evenly across the top and spread it to the edges so the filling doesn’t bubble up around the sides.
Ingredients
Directions
Brown meat and onion in large skillet, stirring until meat crumbles; drain well.
Stir in corn, beans, stewed tomatoes, olives and pepper; cook over medium heat until the ingredients are thoroughly heated.
Pour into an 11 X 7 X 1½ inch baking dish .
Set aside.
Mix cornbread according to package directions; pour over meat mixture.
Bake at 400℉ (200℃) for 25 minutes, or until golden brown.
Comments
