Corn Pone Pie
Yield
4 servingsPrep
25 minCook
25 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
sausage or turkey |
|
| ¼ | cup |
onions
chopped |
|
| 1 | can |
corn kernels, canned
drained (17 oz) |
|
| 1 | can |
mexican tomatoes
stewed, drained (14.5 oz) |
* |
| ½ | teaspoon |
black pepper
|
|
| 1 | package |
cornbread stuffing mix
6 oz |
* |
| 1 | can |
black olives
chopped, drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
sausage or turkey |
|
| 59 | ml |
onions
chopped |
|
| 1 | can |
corn kernels, canned
drained (17 oz) |
|
| 1 | can |
mexican tomatoes
stewed, drained (14.5 oz) |
* |
| 2.5 | ml |
black pepper
|
|
| 1 | package |
cornbread stuffing mix
6 oz |
* |
| 1 | can |
black olives
chopped, drained |
*
|
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.
