This cornbread recipe is from The Fannie Farmer Cookbook, which was originally published in 1896.

I remember my dad talking about eating corn pone pie so when I found this recipe, I was intrigued.

Chop 1 onion and set aside. Chop 1 garlic clove and set aside. (I used ½ teaspoon of chopped garlic.)

Melt 3 tablespoons bacon fat in a large skillet over medium heat. (Cast iron skillets work well for this.) Saute the onion until soft. Add 1 pound of lean ground beef, breaking it into small pieces. Cook meat in the onion until no longer pink.

Drain and return to the skillet.

To the beef mixture, add 1 can chili beans, the chopped garlic, 1 can (or 2 cups) diced or stewed tomatoes, and 1 tablespoon chili powder. Salt to taste. (I used ½ teaspoon salt.)

Reduce heat to low and simmer for 45 minutes.

Preheat oven to 400 degrees.

While the beef mixture simmers, prepare a topping of cornbread batter  and set aside.

Select a shallow 2 ½ quart baking dish and prepare it with cooking spray.

After simmering, pour chili mixture into the prepared baking dish. Spoon cornbread batter over the top and bake at 400 for 20-25 minutes.

This was delicious. It was similar to eating a bowl of chili with a serving of cornbread. I was surprised what a “comfort food” dish this turned out to be.

I will plan on making this for a family gathering soon.

I’d love to hear if you try it.

-Sandra Merville Hart

Sources

Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.