Nannies Hamburger Corn Pone Pie

I spent last night reading through my Grandmother's recipe, which I brought home from Mama's. I found recipes that I remembered from when I was a kid and some that I didn't, but they all sounded delicious. As I made my grocery list, it made me laugh to think about going food shopping with my other grandmother when I was a kid. Nanie and Papa took me to town all the time, but she only went on Fridays. She would go to the beauty shop to get her hair done, then go get her food. I would go in with her while the lady fixed her hair, and then Papa would sit on a bench outside the store while Nanie got her food for the week. She didn't buy much because she made a lot of things herself, like butter, buttermilk, bread, etc. When she put away the groceries, she would go to her room and come out with a pair of her underwear on her head. This made me laugh. She said that it held her hair in place while she was doing things around the house and while she was asleep. I thought it was so funny when I was a kid. The recipe I'm giving you comes from my grandmother's cookbook. I remember eating it when I was a kid, but I've never made it before today. Oh, yes, I was right back at Nannies table with a big helping on my plate, and I even made a pot of green beans like she did to go with it. It was so good that I could have eaten more after the second helping. I'm looking forward to telling you about more of her recipes this week.

Nannies Hamburger Corn Pone Pie

  • 1 1/2 pounds of ground meat
  • 1 small chopped onion
  • 3 tsp. chili pepper
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 2 teaspoons of Worcestershire sauce
  • 14.5-ounce can of diced tomatoes in their own juice
  • 15 oz. can of drained green beans



  • 1 C. cornmeal that rises on its own
  • 1/4 C. self rising flour 2 T. veg. oil
    1 large egg
  • 1/4 - 1/3 C. buttermilk


  1. Brown the ground beef in a big pan and drain off any extra grease.
  2. Add the onion, spices, and Worcestershire sauce, and cook for another 2 to 3 minutes.
  3. Add the tomato juice and kidney beans that have been drained.
  4. Stir well to mix well.
  5. Pour this into a baking dish that holds 1.5 quarts. Mix the cornmeal, flour, oil, and egg in a bowl to make the topping. Add 1/4 cup buttermilk and stir.
  6. If it seems too thick, add a little more buttermilk.
  7. Pour the sauce over the meat mixture and spread it around with a spoon.
  8. Put the pie in an oven heated to 425 degrees for 20 minutes, or until the top is golden brown.
  9. Give it 5 minutes to settle before serving.

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