Best 4 Cornbread And Chili Pie Recipes
Indulge in a hearty and comforting culinary journey with our tantalizing Cornbread and Chili Pie recipes. Embark on a delightful adventure as we present a symphony of flavors that will warm your soul and satisfy your taste buds. From the classic Southern-style Cornbread Chili Pie, a harmonious blend of sweet cornbread, savory chili, and gooey cheese, to the vegetarian-friendly Three Bean Chili Cornbread Pie, a nutritious and flavorful twist on a classic, our collection promises something for every palate. But the culinary adventure doesn't stop there. We also offer a delectable Vegan Cornbread Chili Pie, a plant-based masterpiece that delivers all the hearty goodness without compromising on taste. With step-by-step instructions and a treasure trove of tips and tricks, these recipes will guide you effortlessly towards culinary success. So, gather your ingredients, prepare your taste buds, and let's embark on a delicious odyssey that will leave you craving for more.
Here are our top 4 tried and tested recipes!
BAKED CHILI CORNBREAD POT PIE
Seasoned beef and black beans are topped with cornbread batter and popped in the oven for a chili bake that makes a great potluck dish!
Provided by AllieGeekPi
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
- Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
- Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 33.8 g, Cholesterol 76.4 mg, Fat 17.4 g, Fiber 6.1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 1059.4 mg, Sugar 5.4 g
CORNBREAD-AND-CHILI PIE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h5m
Number Of Ingredients 18
Steps:
- Filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.
- Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.
- Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.
- Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.
SPEEDY CHILI POT PIE
Simple, inexpensive -- and my children gobble it up! My 9 year-old has even made this for us. :0) Note: you will need whatever ingredients the cornbread mix calls for. Jiffy® calls for 1 egg and 1/3 cup milk. Egg substitute works well, too.
Provided by love my kids
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
- Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 42.2 g, Cholesterol 57.2 mg, Fat 8 g, Fiber 4 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 1371.8 mg, Sugar 8.3 g
CHILI CORNBREAD PIE
This recipe comes from Lickety-Split Meals by Zonya Foco RD, CHFI, CSP. I have not tried it, but it sounds good. This comes from the Oven-Exercise-Eat section, so head out for a quick walk while it bakes!
Provided by Cybill
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Combine the first five ingredients in a 9x13 baking dish.
- Combine the next four ingredients in a bowl, using a fork to make sure everything is well mixed.
- Add the skin milk and oil to the dry mixture.
- Pour the batter over the bean mixture.
- Bake for 30 minutes.
Nutrition Facts : Calories 512.2, Fat 5.3, SaturatedFat 0.7, Cholesterol 0.9, Sodium 555.8, Carbohydrate 99.7, Fiber 11.6, Sugar 12.9, Protein 21.2
Tips:
- For a spicier chili, use a can of diced tomatoes with green chilies or add a teaspoon of chili powder to the chili.
- To make a vegetarian version of this recipe, use vegetable broth instead of chicken broth and omit the ground beef.
- If you don't have a cast iron skillet, you can use a large ovenproof skillet.
- Serve the cornbread and chili pie with your favorite toppings, such as sour cream, shredded cheese, or diced onions.
- Leftover cornbread and chili pie can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Conclusion:
This cornbread and chili pie is a hearty and delicious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your chili spicy or mild, this recipe is sure to please everyone at your table.
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