Holly, this is for you! ūüôā

Corn Pone Pie from The Fannie Farmer Cookbook

3 Tbs. vegetable oil, 1 onion – chopped, 1 lb. lean ground beef, 1 1/2 c. cooked pinto beans, 2 c. stewed or canned tomatoes, 2-3 Tbs. chili powder, 1 tsp. diced jalapeno pepper (I ommited this), salt, 1 recipe Corn Bread batter (recipe following)

Heat the oil in a large skillet, add the onion, and cook over medium heat until it is soft.  Add the beef, breaking it up into small bits.  Stir and mix with the onion, and cook until the beef loses its redness.  Stir in the garlic, pinto beans, tomatoes, chili powder, and jalapeno pepper.  Mix well and add salt to taste.  Simmer for 45 minutes, stirring often.  Pre-heat the oven to 400 degrees F.  Spread the chili mixture into a shallow 2- or 2 1/2-quart baking dish.  Spread the corn bread batter over the top and bake about 20 minutes.

Corn Bread from The Fannie Farmer Cookbook

3/4 c. yellow cornmeal, 1 c. flour, 1/3 c. sugar, 3 tsp. baking powder, 1/2 tsp. salt, 1 c. milk, 1 egg Рwell beaten, 2 Tbs. melted shortening or bacon fat (I ommited this)

Preheat the oven to 425 degrees F.  Grease an 8-inch square cake pan.  Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl.  Add the milk, egg, and shortening or bacon fat, and blend well.  Spoon into the pan and bake for about 20 minutes.  Cool and cut in squares. 

And…

a correction¬†on my last post.¬† That “quote” from John Piper’s sermon was not a quote, but rather a paraphrase of a quote.¬† Just wanted to clarify!

Enjoy your corn pone pie!

-JESSICA   

 

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