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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn Pone Pie from H.C. Robinson Recipe

5 stars - based on 1 vote
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This recipe for Corn Pone Pie from H.C. Robinson is from Minnie Cox Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef
1/3 c chopped onions
1 Tbs shortening
2 tsp chili powder
3/4 tsp salt
1 tsp worcestershire sauce
1 c canned tomatoes
1 c drained kidney beans
1 c cornbread batter
Directions:
Directions:
Brown meat and chopped onions in shortening. Add seasonings and tomatoes. Cover and simmer 15 minutes. Then add kidney beans. Pour meat mixture into a greased dish (Mama usually used the black cast-iron skillet). Top with cornbread mixture. Spread carefully with a wet knife to cover the top. Bake at 425º for 20 minutes.
Number Of Servings:
Number Of Servings:
skillet full
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Mama put this recipe in at least three of the Oakland School cookbooks as well as in her personal recipe box. It smells great while the cornbread is cooking too!

 

 

 

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