Corn-Pone Pie With Tomato Chutney

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  • Tomato Chutney:
  • 4 tomatoes, chopped
  • 1/2 onions, minced
  • 1/2 celery, minced
  • 1 bay leaf
  • Pie:
  • 1 1/2 s yellow cornmeal
  • 1 cup unbleached flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground allspice
  • 1/2 corn
  • 1/4 scallions
  • 1/4 fresh parsley, minced
  • 1 1/2 s buttermilk
  • 1/4 honey
  • 1/4 egg substitute
  • 2 tablespoons canola oil
  • 1 tablespoon apple juice
  • 1 apple, chopped
  • 1/4 apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice


Tomato Chutney:
In 2 quart saucepan, combine tomatoes, onions, celery, bay leaf and apple juice. Simmer 5 minutes. Add apples, vinegar, cinnamon and allspice. Partially cover and simmer, stirring frequently, 40 minutes, or until thick. Discard bay leaf.

In large bowl, sift together cornmeal, flour, baking powder, turmeric and allspice. Add corn, scallions and parsley and mix until combined. In medium bowl, whisk together buttermilk, honey, egg substitute and oil. Pour into flour bowl. Using large rubber spatula, quickly combine mixtures.
Coat 9-inch pie plate with nonstick spray. Add batter. Level the top. Bake at 375° about 25 minutes, or until knife inserted in center comes out clean. Serve topped with chutney.

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