Corn pone pie from loren martin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef, sausage or |
| Turkey | ||
| ¼ | cup | Chopped onion |
| 1 | each | Can (17 oz) whole kernel |
| Corn, drained | ||
| 1 | each | Can (14.5 oz) Mexican |
| Stewed tomatoes, drained | ||
| ½ | teaspoon | Pepper |
| 1 | each | Pkg cornbread mix, 6 oz |
| 1 | each | Can black olives, chopped |
| And drained | ||
Directions
Brown meat and onion in large skillet, stirring until meat crumbles; drain well. Stir in corn, beans, stewed tomatoes, olives and pepper; cook over medium heat until the ingredients are thoroughly heated.
Pour into an 11 X 7 X 1½ inch baking dish. Set aside. Mix cornbread according to package directions; pour over meat mixture.
Bake at 400F for 25 minutes, or until golden brown.
Adapted from: Progressive Farmer, September, 1994; original recipe submitted by Hallie Kimbrough, Lumberton, Texas.