... Corn Pone Pie

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My favorite winter time dish. This is from The Fannie Farmer Cookbook but I have made some changes to it by lightening it up.

Serves 6-8



3 T vegetable oil (I use 1 T olive oil)
1 onion chopped
1 lb lean ground beef (I use lean ground turkey)
1 ½ C pinto beans (I use low sodium kidney beans)
2 C stewed or canned tomatoes (I use petite dice canned low sodium tomatoes)
2-3 cloves garlic, minced
2-3 T chili powder (the more the merrier I always say)
1 t diced jalapeno pepper
1 recipe Corn Bread batter


Heat the oil in a large skillet, add onion, and cook over medium heat until soft. Add the beef (or turkey) and break up into small bits and sauté until the meat loses its redness and is well mixed with the onion. Stir in the garlic, beans, tomatoes, chili powder, and jalapeno pepper. Mix well and add salt to taste. Simmer for 45 minutes, stirring often. Preheat oven to 400 degrees. Spread the chili mixture into a 2 or 2 1/2 quart baking dish. Spread the batter over the top and bake about 20 minutes.
Corn Bread Batter
¾ C corn meal
1 C all purpose flour
1/3 cup sugar (I use 2 tablespoons)
3 t baking soda
½ t salt
1 C milk (I use 1%)
1 egg, well beaten
2 T shortening or bacon fat (I use canola oil)
Mix the first five ingredients in a medium bowl. Whisk in the milk, egg and fat of choice. Blend well. Proceed with Corn Pone Pie instructions.
Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927