CORN-PONE CASSEROLE

By Ellen Bales
@Starwriter

I found this recipe on an old yellowed newspaper clipping--no telling how old it is. But it sounds very easy and full of flavor. Try it!
Photo: casualkitchen.blogspot.com

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

Prep:

40 Min

Cook:

20 Min

Ingredients

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1 fl: ground beef (i use chuck)
1 medium: onion, diced
4 tsp: chili powder
1 can(s): (28 oz.) tomatoes
1 1/2 tsp: sugar
1 1/2 tsp: salt
1/4 tsp: cracked pepper
1 can(s): (16 to 20 oz.) red kidney beans, drained
1 pkg: (12 to 15 oz.) corn muffin mix
1 c: shredded pepper jack cheese

How to Make CORN-PONE CASSEROLE

Step-by-Step

1In a large saucepan over high heat, cook beef and onion until all juices evaporate and meat is browned, stirring occasionally. Stir in chili powder; cook 1 minute.
2Stir in tomatoes with their liquid, sugar, salt and pepper; over high heat, heat to boiling. Reduce heat to low; cover, simmer for 30 minutes, stirring often. Stir in the beans.
3Spoon mixture into a 12x16-inch baking dish. Prepare corn-muffin mix according to package directions. With the back of a spoon, spread batter evenly over top of meat mixture in casserole. Bake in a preheated 400-degree oven, uncovered, for 10 minutes. Sprinkle cheese over casserole and continue baking another 10 minutes until golden brown and toothpick inserted into corn bread comes out clean.

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