CORN PONE PIE
Except for the time to simmer this dish, it is really very easy to make! My mom used to make this. It is supposed to serve 6, but my husband and I think it only serves 3! The corn bread recipe is good all by itself, as is the Chili con Carne. This one can easily be doubled. Enjoy!
Provided by Darcie Kelly
Categories Beans
Time 1h40m
Yield 1 pie
Number Of Ingredients 19
Steps:
- Prepare the Chili con Carne first, since it will simmer for one hour:.
- Heat oil in a large skillet.
- Slice onion and add to hot oil.
- Add ground beef and minced garlic.
- Cook and stir for about 5 minutes (or till brown).
- Add kidney beans, tomato sauce, chili powder, optional cayenne pepper, and cloves.
- Simmer for an hour, or until thick.
- Salt and paprika to taste.
- Corn Bread: Sift together the corn meal, flour, sugar, baking powder and salt.
- Mix in milk, eggs, and butter.
- Now to build the pie!
- In a 1.
- 5 quart casserole dish, pour the Chili con Carne and spread on bottom.
- Pour Corn Bread batter over the top to cover the Chili.
- Be careful not to get too much of the chili mixed with the batter.
- Bake in 400 degree oven for 20 minutes.
HAMBURGER CORN-PONE PIE
Make and share this Hamburger Corn-Pone Pie recipe from Food.com.
Provided by Jennyliz
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat and onion in melted shortening.
- Add seasonings and tomatoes.
- Cover and simmer 15 minutes.
- Add kidney beans.
- Pour into a greased casserole dish.
- Top with corn bread batter.
- Bake at 425 degrees for 20 minutes.
CORN PONE
My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings, which is heavenly, but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. -Tina Quiggle, LaGrange, Georgia
Provided by Taste of Home
Time 40m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.
Nutrition Facts : Calories 215 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
DELICIOUS CORN PONE
This is a very OLD recipe that makes the most marvelous moist cornbread! I was given this recipe by a dear relative who was a neighbor of mine after I was married. Jeannette taught me so many things about cooking and baking. This was her grandmother's corn pone recipe. Everyone loves it and asks me for the recipe. I have not found a recipe here that is like it. This can be served all year round. It is requested at all family and Church dinners. It does not taste anything like the drier cornbreads. Some area restaurants include pieces of this type of moist pone in their bread baskets. I hope you try it and like it too!
Provided by Debaylady
Categories Breads
Time 2h12m
Yield 24-30 pone, 24-30 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the yellow cornmeal, sugar, and salt.
- Slice the butter over top the dry ingredients.
- Add the boiling water and stir to mix ingredients together.
- Add the flour and baking powder; stir to mix in well.
- Beat eggs, mix with the milk and add to the rest of the ingredients.
- Stir to mix well. Be sure to get all the lumps out. Hint: When you are pouring into pan, stop if you see lumps and beat with mixer on medium.
- Spray a 13 x 9-inch pan with Pam.
- Pour in your baking pan.
- Bake 1 hour in a preheated 325 degree oven.
- Then lower the temperature to 300 degrees and bake 1 hour.
- Do NOT cut until at least 1/2 hour after taking out of the oven.
- Note: The number of servings will depend on how you cut the squares.
- If you cut the square into 1-inch pieces you will get a large number, but people will go back for more and more. We like the larger squares.
Nutrition Facts : Calories 175.4, Fat 5.7, SaturatedFat 3.1, Cholesterol 30.6, Sodium 154.6, Carbohydrate 29.2, Fiber 1.4, Sugar 12.6, Protein 3
CORN PONE PIE
I made this up one night when I was tired of eating hamburgers...and that's the only meat I had on hand! Super easy & it's a meal in 1 bowl because the cornbread is on top with the vegies and meat in bottom! Great on a cold night.
Provided by Jane Laster
Categories Breads
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Brown beef seasoned with chili powder and garlic powder as well as black pepper to taste with chopped onion till beef is no longer pink in large skillet. Add beans (undrained)& drained can of corn and mix well. In separate bowl, mix cornmeal, baking soda, salt, sugar then add egg and enough buttermilk to make it cake batter like consistency.
- 2. Pour meat mixture into large pyrex or other oven safe bowl. Top with cornmeal mixture and be sure to "seal" sides by making sure the cornbread mixture touches the edges all around the top. Bake in preheated 400 degree oven till cornbread top is done in center (this cornbread will be thin only about 1 inch or less thick once done.) It's a meal in 1 bowl!
CORN PONE
This is a wonderful corn pone recipe from my friend's grandmother. Once you prepare this dish, it will become a staple. It is moist and delicious and goes great with barbeque and other Southern-style dishes.
Provided by Larry
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
- Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer.
- Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan.
- Bake in the preheated oven until top is slightly browned, about 1 hour.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 34.7 g, Cholesterol 52.6 mg, Fat 8.1 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 221.6 mg, Sugar 17.3 g
GRANDDAD'S CORN PONE
This recipe was passed on to me by my mother from her father. It is old-fashioned corn bread that is baked in a 9 x 13 pan. We always served this with Chili when I was a child and I still do today. Just be sure to mix it with a spoon, NO ELECTRIC MIXERS.
Provided by Bunlady
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together butter or margarine with eggs, salt, sugar, and baking powder with a spoon till well blended. Add in corn meal, flour, and milk with a spoon till mixture is completely mixed up. This will be a thick batter.
- Grease and flour a 9" x 13" cake pan.
- Pour batter into greased pan and bake for 20 to 25 minutes at 400°F till a knife inserted in center comes out clean.
- Tastes great with butter or we always liked it with our favorite jelly or jam.
Nutrition Facts : Calories 273.6, Fat 10.1, SaturatedFat 5.8, Cholesterol 59.1, Sodium 287, Carbohydrate 41.9, Fiber 1.5, Sugar 16.9, Protein 4.8
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