Cornbread Pie

“The tornado that we were in, in 1974, I was in 3rd grade at the time. This is actually what my mom fixed on that day. Cornbread Pie. But I’ve renamed it Tornado Casserole, because that’s what it reminds me of.” Kimberly Dooley, Atlanta 

See more of America's Recipes here.

Cornbread Pie

Serves

4
Prep Time
10 min.
Cook Time
40 min.

“The tornado that we were in, in 1974, I was in 3rd grade at the time. This is actually what my mom fixed on that day. Cornbread Pie. But I’ve renamed it Tornado Casserole, because that’s what it reminds me of.” Kimberly Dooley, Atlanta 

See more of America's Recipes here.

Ingredients

1 lb. lean ground beef

1 large onion, chopped

1 green bell pepper, chopped 

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, not drained

1 can (10.75 oz.) condensed tomato soup

½ cup water

1 to 2 Tbsp. chili powder, to taste

¾ tsp. each salt and black pepper 

Topping:

1 pkg. (8.5 oz.) corn muffin mix

1 egg

1/3 cup milk

Directions
  1. Preheat oven to 400°F. Heat a large skillet over medium-high heat. Brown beef; drain and return to skillet. Stir in onion, bell pepper, corn, soup, water, chili powder, salt and pepper.
  2. Bring to a boil; reduce heat to medium-low and cook 15 minutes, stirring occasionally, or until onions are tender.
  3. Meanwhile, combine muffin mix with egg and milk as package directs; set aside.
  4. Pour beef mixture into a 1½-qt. baking dish, spoon muffin batter over beef and bake 20 minutes or until golden brown on edges.
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