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Corn Pone Casserole Recipe


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     Corn Pone Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   serves 6
Preptime   1 hour

1 lb. ground beef
1 tsp Onion Powder
4 tsp Chili Powder
1 tsp Garlic powder
1 tsp ground Cumin
16-20 oz can(s) red kidney beans, drain liquid
28 oz can(s) pureed tomatoes
1 pkg (12-15 oz) corn bread mix
1 1/2 tsp white sugar
Eggs and milk as per corn bread mix instructions

In deep skillet or soup pot, cook beef with onion powder until completely browned. Stir in chili powder, tomato puree, sugar and spices. Heat to slow boil.
Reduce heat, cover and simmer on low heat 30 minutes, sirring to prevent burning.
Remove from heat, stir in kidney beans. Spoon into 12 x 8 baking dish. Preheat oven to 400 degrees Bake.
Prepare corn bread mix according to package directions. Spread mixture evenly over chili in casserole. Bake uncovered 15-20 minutes until corn bread is lightly browned and toothpick comes out clean.
Serving Suggestions
Serve with rice, sour cream, shredded cheddar cheese, and chopped onions.

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