New Mom's Corn Pone Pie

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon medium-hot chili powder (or to taste)

1 teaspoon ground cumin

1 teaspoon sea salt

1½ pounds 85/15 ground beef

2 teaspoons Worcestershire sauce

1 (16-ounce) can diced tomatoes

1 (15-ounce) can black beans, drained


1½ cups yellow cornmeal

½ cup all-purpose flour

1 tablespoon baking powder

2 packets organic stevia (or other non-artificial sugar substitute)

1 large whole egg

4 tablespoons olive oil

1 cup buttermilk

Place a 12-inch iron skillet over medium heat and add the olive oil. When the olive oil is hot add the onions and garlic and sauté for 3 to 4 minutes or until soft. Add the chili powder, cumin and salt and sauté for 1 minute, until fragrant. Add the ground beef flipping and breaking up the beef until it loses its pink color. Stir in the Worcestershire sauce and tomatoes; reduce the heat to medium-low and simmer for 15 minutes.

Meanwhile, in a medium bowl, whisk or stir the cornmeal, flour, baking powder, and stevia together until combined. Set aside.

In a small bowl whisk the egg, olive oil, and buttermilk together. Add the buttermilk mixture to the dry mixture and stir together until combined.

Remove the skillet from the heat and, using a large kitchen spoon, place spoonfuls of batter all around the chili. Using an offset spatula, spread the batter evenly over the chili nearly to the skillet's edge. Bake for 20 minutes, or until the cornbread is a golden brown. Remove from the oven and cut into wedges. Serve immediately.

Serves 8

Nutrition values per serving: 461 calories (45.7 percent from fat), 23.4 g fat (6.9 g saturated fat), 38.1 g carbohydrates (34.2 net carbs), 3.9 g sugars, 6.1 g fiber, 24.2 g protein, 87 mg cholesterol, 675 mg sodium.

SaltSense: Omitting the added salt reduces the sodium per serving to 384 milligrams.

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