Corn Pone Casserole Recipe
Ingredients
| Ground beef | 1 pound | |
| 1 medium-sized onion, diced | ||
| Chili powder | 4 Teaspoon | |
| Tomatoes | 1 28 Ounce | |
| Sugar | 1 1/2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Cracked pepper | 1/4 Teaspoon | |
| Red kidney beans | 1 Can (10oz), drained | |
| 1 12 to 14 ounce package corn-muffin mix | ||
Directions
1. In 4-quart saucepan over medium-high heat, cook beef and onion, stirring occasionally, until all pan juices evaporate and meat is browned. Stir in chili powder; cook 1 minute. Stir in tomatoes with their liquid, sugar, salt, and cracked pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often. Stir in beans. Spoon mixture into 12" by 8" baking dish.
2. Preheat oven to 400°F. Prepare corn-muffin mix as label directs. With back of spoon, spread corn-muffin batter evenly over top of meat mixture in casserole. Bake casserole, uncovered, 15 to 20 minutes, until golden and toothpick inserted into corn bread comes out clean.
2. Preheat oven to 400°F. Prepare corn-muffin mix as label directs. With back of spoon, spread corn-muffin batter evenly over top of meat mixture in casserole. Bake casserole, uncovered, 15 to 20 minutes, until golden and toothpick inserted into corn bread comes out clean.
Chef
