Entree: United States – Arkansas (Southern United States) – Possum Pie

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (2 g) smoked paprika
- 2 tsp (10 ml) Worcestershire sauce
- 1 large yellow onion, finely chopped
- 2 stalks celery, chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup (240 ml) frozen corn kernels
- 1 cup (240 ml) frozen cut green beans, thawed and chopped
- 1 tbsp (8 g) all-purpose flour (for meat mixture)
- 1 cup (240 ml) beef broth
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) sour cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tsp (1 g) onion powder
- 6 slices bacon, approx. 5 oz (140 g), cooked and crumbled
- 1 1/4 cups (155 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour (for cornbread topping)
- 1 tbsp (12 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (5 g) kosher salt (for topping)
- 2 tbsp (30 g) granulated sugar
- 1 1/4 cups (300 ml) buttermilk
- 2 large eggs
- 1/4 cup (60 ml) melted butter
- 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
- 2 tbsp (30 ml) chopped fresh chives (optional, for garnish)

Instructions

Short Description:
A savory Arkansas-style Possum Pie: layered casserole of seasoned meats and vegetables, a tangy cream-cheese-herb layer, a rich gravy, and a cheesy bacon-cornbread topping that makes a complete main course.

Regional Notes:
In Arkansas this novelty name is sometimes applied to a savory layered pie rather than the more widely known sweet dessert. This regional version swaps the dessert’s cream-cheese and whipped layers for a savory cream-cheese-herb layer, uses a seasoned meat-and-vegetable filling typical of Southern home-cooking, and finishes with a cornbread-based crust rather than whipped topping.

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
2. In a large skillet, heat vegetable oil over medium-high heat. Add ground beef and ground pork; season with 1 tsp kosher salt, 1/2 tsp black pepper, and smoked paprika. Cook, breaking up meat, until browned, about 6–8 minutes. Drain excess fat, leaving about 1 tbsp in the pan.
3. Add chopped onion, celery, and green bell pepper to the skillet and sauté until softened, about 5 minutes. Stir in minced garlic and cook 30 seconds more.
4. Sprinkle 1 tbsp flour over the meat-vegetable mixture and stir to combine. Pour in beef broth and Worcestershire sauce; simmer until slightly thickened, about 3–4 minutes. Stir in frozen corn and green beans, adjust seasoning to taste, then remove from heat and set aside.
5. In a medium bowl, beat together softened cream cheese, sour cream, Dijon mustard, chopped parsley, and onion powder until smooth and spreadable. Taste and add a pinch more salt or pepper if needed.
6. Spread the cream-cheese mixture in an even layer across the bottom of the prepared baking dish.
7. Spoon the hot meat-and-vegetable mixture evenly over the cream-cheese layer and smooth the top with a spatula.
8. Stir half of the crumbled cooked bacon and 1 cup (115 g) shredded cheddar into the meat layer, reserving remaining bacon and cheddar for the topping.
9. In a separate bowl, whisk together cornmeal, 1 cup flour, baking powder, baking soda, 1 tsp salt, and 2 tbsp sugar. In another bowl, whisk buttermilk, eggs, and melted butter. Combine wet and dry ingredients just until mixed; fold in the remaining 1/2 cup (55 g) shredded cheddar.
10. Carefully spread the cornbread batter over the meat layer in the baking dish, using a spatula to get an even layer; it will be thick. Sprinkle remaining crumbled bacon and a little extra cheddar over the top.
11. Bake in preheated oven until cornbread topping is golden and a toothpick inserted into the cornbread comes out clean, about 28–35 minutes. If top browns too quickly, tent loosely with foil.
12. Remove from oven and let rest 10 minutes before serving. Garnish with chopped fresh chives if desired. Cut into 6 squares and serve hot as a main course.