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Railroad Pie

Despite the name, there’s no pastry crust involved. The “pie” comes from baking everything together in a single dish, with a cornbread topping baked right on top of the savory filling. It’s rustic, simple, and very much a product of its time.
Print Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can tomato soup
  • ½ cup green pepper, chopped
  • `1 tsp chili powder
  • dash of pepper
  • 1 can kidney beans, drained (optional)
  • 1 can whole kernel corn, drained (optional)
  • 2 tsp salt
Cornbread Topping
  • ¾ cup cornmeal
  • 1 Tbs flour
  • ¼ tsp soda (baking soda)
  • 1 egg, beaten
  • ½ cup buttermilk
  • 1 Tbs bacon drippings

Method
 

  1. Prepare the filling: In a large skillet over medium heat, brown the ground beef with the chopped onion, stirring until crumbly and fully cooked. Drain excess fat if needed.
  2. Season and simmer: Stir in the tomato soup, green pepper, chili powder (if using), black pepper, kidney beans, corn, and 1 teaspoon of salt. Mix well and let the mixture simmer gently for about 15 minutes.
  3. Assemble the casserole: Spoon the meat mixture into a greased 2-quart casserole dish, spreading it evenly.
  4. Make the cornbread topping: In a bowl, combine the cornmeal, flour, baking soda, and remaining 1 teaspoon of salt. Add the beaten egg, buttermilk, and bacon drippings. Stir just until combined.
  5. Top and bake: Spoon the cornbread batter evenly over the meat mixture.
  6. Bake: Bake at 350°F for 30–40 minutes, or until the cornbread topping is set and lightly golden.
  7. Rest and serve: Let the casserole rest for 5–10 minutes before serving.

Notes

  • This recipe varies widely between cookbooks—beans and corn were often optional additions.
  • Bacon drippings were commonly used in older cornbread recipes, but butter works just as well.
  • Serve with a simple salad or cooked greens for a complete meal.