Hamburger Corn-Pone Pie...Vegetarian Style

This is a vegetarian version of one of our family favorites. We just had this tonight and it was a hit. My boys love it!



Hamburger Corn-Pone Pie-Vegetarian

1 can black beans, drained and rinsed
1 can white/Great Northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
1/4 c. salsa
2 tsp. cumin
1 Tbsp. Worcestershire sauce
2 tomatoes, diced
1 box cornbread muffin mix (like Jiffy) or 1/2 standard cornbread recipe

Heat all ingredients except cornbread in a skillet until heated through. You want this part to be hot so that the cornbread cooks all the way through and isn't doughy. While this is simmering go ahead and make the cornbread topping: I use 1 small package of corn muffin mix (prepare as directed) or you can use 1/2 of a standard cornbread recipe. Pour hot bean mixture into a 1 or 1 1/2 quart baking dish. Top with corn bread batter, spreading carefully with wet knife or rubber spatula. Bake in preheated oven at 400 degrees for 20 min.


Hamburger Corn-Pone Pie-Original

1 lb. ground beef
2 tsp. chili powder
1 tsp. Worcestershire sauce
1 can kidney beans, drained
1/3 c. chopped onion
3/4 tsp. salt
1 c. canned tomatoes
1 box cornbread mix or 1/2 standard cornbread recipe

Brown meat and chopped onion and add seasonings and tomatoes. Cover and simmer over low heat for 15 min. Add kidney beans. Pour into 1 or 1 1/2 quart baking dish. Top with cornbread batter. Bake in hot oven at 400 degrees for 20 min.