Railroad Cornbread Pie
A hearty cornbread pie with savory ground beef, vegetables, and a moist, flavorful topping—perfect for family dinners or comfort food cravings.
Ingredients
- 1 lb. ground beef ⓘ
- 1 large onion, chopped ⓘ
- 1 can tomato soup ⓘ
- 2 cups water ⓘ
- 1 teaspoon chili powder ⓘ
- 1/2 cup green peppers, chopped ⓘ
- 1 cup whole kernel corn ⓘ
- 3/4 cup cornmeal ⓘ
- 1 tablespoon sugar ⓘ
- 1 tablespoon oil ⓘ
- 1 tablespoon self-rising flour ⓘ
- 1/2 cup milk or buttermilk ⓘ
- 1/2 teaspoon salt ⓘ
- 1 egg ⓘ
- 1 1/2 tsp. baking powder ⓘ
Instructions
- Brown the ground beef and chopped onion in a skillet; drain excess fat and return to the pan.
- Add tomato soup, water, corn, chopped green peppers, chili powder, and salt; mix well and simmer for 15 minutes.
- Pour the beef mixture into a baking dish.
- In a separate bowl, combine cornmeal, sugar, self-rising flour, baking powder, salt, beaten egg, milk or buttermilk, and oil; mix until smooth.
- Pour the cornmeal batter over the beef mixture in the baking dish.
- Preheat the oven to 350°F (175°C) and bake the casserole for 20 minutes until golden and cooked through.
Tips & Substitutions
For added flavor, consider adding spices like cumin or smoked paprika to the beef mixture. If you're out of tomato soup, crushed tomatoes or diced tomatoes can work as a substitute. You can also use ground turkey or chicken instead of beef for a lighter option. For a spicier kick, add jalapeños or diced green chiles to the mix.
Serving Suggestions
Serve the Railroad Cornbread Pie warm, garnished with fresh herbs like parsley or cilantro. It pairs beautifully with a side salad or coleslaw for a refreshing contrast. For a heartier meal, consider serving it alongside cornbread or biscuits. This dish is also a great option for potlucks and family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for about 2-3 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Railroad Cornbread Pie contains roughly 1530 calories, with 12g protein, 100g carbohydrates, and 126g fat. It is an excellent source of vitamin C (124% of the Daily Value), dietary fiber (50% of the Daily Value), and iron (35% of the Daily Value). Note that it is relatively high in sodium, at 1916mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread pie ahead of time?
Yes, you can prepare the beef mixture and cornmeal batter separately in advance. Assemble the dish before baking and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time if you're baking it straight from the fridge.
What can I use instead of cornmeal?
If you're looking for a substitute for cornmeal, you can use polenta or finely ground oats. However, keep in mind that the texture might slightly change, but the dish will still be delicious. You can also use a gluten-free flour blend if needed.
Is this recipe suitable for freezing?
Yes, this cornbread pie freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).