Hamburger Corn Pone Pie

Despite the silly title, this recipe has been a family favorite since my mother-in-law brought it to Texas from Kansas.  It was “lightened” in 2010 to decrease the fat and calorie content.

• 1 lb extra lean hamburger meat
• 2/3 small onion, chopped (about 2/3 – 3/4 cup of chopped onion)
• 2 teaspoons chili powder
• 1 12-oz can red kidney beans
• 1/2 teaspoon salt
• 1 Cup cornbread batter (see Mom’s Golden Cornbread)
• 1 teaspoon Worchestershire sauce
• 1 12-oz  can stewed tomatoes

Spray non-stick skillet with Pam and brown onions over high heat for 3-5 minutes, then add meat and continue cooking on high heat until beef is cooked all the way through (about 7-9 minutes). Add seasonings, drained beans, and tomatoes. Cover with tight-fitting lid and simmer over low heat for 10-15 minutes.  Pour into greased 8×8-inch baking pan. Top with cornbread batter and bake in hot oven (425° F) for 20 minutes.

Charlene Insley Chatfield  (Carlyn Chatfields’ mother-in-law)

Vegetarian Corn Pone Pie

• 12-16 oz cooked pinto beans (use crockpot version in Chalupas recipe or buy canned), including juice
• 1 12-oz can red kidney beans, juice drained off
• 2/3 small onion, chopped (about 2/3 – 3/4 cup of chopped onion)
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 Cup cornbread batter (see Mom’s Golden Cornbread)
• 1 teaspoon Worchestershire sauce
• 1 12-oz  can stewed tomatoes

Spray non-stick skillet with Pam and brown onions over high heat for 3-5 minutes. Add seasonings,  beans and juice, and tomatoes. Cover with tight-fitting lid and simmer over low heat for 10-15 minutes.  Pour into greased 8×8-inch baking pan. Top with cornbread batter and bake in hot oven (425° F) for 20 minutes.