Corn Pone Casserole Recipes

CORN PONE

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.

CORN-PONE CASSEROLE

Steps:

• 1. In 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.
• 2. Stir 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.
• 3. Spoon 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.

CORN PONE

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.