Corn Pone Topping (“Laurel’s Kitchen”)

Topping for what, you ask? Maybe topping for about 4 cups of chili or well-seasoned cooked beans.

2 cups cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 quart cultured buttermilk
16 ounces plain yogurt mixed with 16 ounces water
2 eggs, slightly beaten
¼ cup margarine, melted
4 cups chili or seasoned beans, heated until hot

  1. Preheat oven to 450 degrees.
  2. Heat beans or chili until quite hot and pour into a lightly greased 9×13 inch baking dish.
  3. In a medium bowl, combine cornmeal, baking soda, and salt.
  4. In a separate bowl, combine buttermilk or yogurt mixture, water, eggs, and melted margarine.
  5. Stir dry ingredients into wet ingredients, just enough to combine
  6. Top with cornpone topping, and bake for about 30 min., or until topping is fully cooked.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.