Cornpone Pie

Today I'm sharing another easy recipe that has been in rotation around here for 20+ years. I had never made it for the crew, but I only had 6 extras for a few days when we were pulling bulls, a few weeks ago, and I made this one day. They were so funny when they came in and saw it on the stove, "WOW! That looks and smells amazing! What is it?" When I told them, I got, "Oh! What's in it?" "Is it hard to make?" " How do you make it?" and once they tied into it, "Can I have the recipe?" I think that makes this a blog-worthy recipe.

Again...not fancy, but hearty, filling, and cowboy and kid approved.

                              

Cornpone Pie

2# ground beef
1 chopped onion
2 Tbsp chili powder
1 Tbsp Worcestershire
1 can Rotel
a couple extra spoonfuls of fresh green chile
2 C cooked and strained, pinto beans
2 C grated cheddar cheese (I use sharp or the Mexican blend if I have it)
Cornbread batter (my recipe below)
sliced pickled jalapenos

*Preheat oven to 400. Brown your ground beef and onion. Add chili powder, Worcestershire, Rotel, green chile, and beans. Simmer for a few minutes and pour into greased baking dish (I use an oversized pie dish that I have or a cast iron skillet). Sprinkle with cheese, top with cornbread batter, place sliced jalapeno on top. Bake for 30-45 minutes or until cornbread is lightly browned. Serve with sour cream and salsa.

                               

I serve this with corn and a big salad.

Cornbread

1 C cornmeal
1 C flour
2-4 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 C milk
1 egg
1/4 C vegetable oil

*Combine dry ingredients. Add milk, egg, and oil, using a wooden spoon.