Cornbread and Chili Pie PT65M https://img4.recipesrun.com/201907/2019/1029/bb/c/883250/300x200x90.jpg Cornbread-and-Chili Pie. This was a good dish for a cold night. For me, no chili dish is complete without cumin, so I added that as well as ancho chili powder for some smokiness. Also added frozen sweet corn with the pinto beans. Made this for a fall weekend at our cabin and easily covered dinner for 6 with leftovers. I also added cumin, plus a shake of red pepper flakes. Really easy to pull together and a real crowd-pleaser! 8 servings Ingredients: 2 tbsp. unsalted butter, melted 2 large eggs, lightly beaten 1 cup buttermilk 1 1/2 tsp. baking powder 1 1/2 tsp. coarse salt 1 tbsp. sugar 3/4 cup fine yellow cornmeal 3/4 cup all-purpose flour 1 can pinto beans, rinsed and drained 2 pounds 85 percent-lean ground beef 1 can whole peeled tomatoes, chopped, juices reserved 2 tbsp. chili powder 2 tbsp. tomato paste 4 cloves garlic, minced Coarse salt 2 carrots 1 onion, minced 2 tbsp. safflower oil
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    Cornbread and Chili Pie

    3.7

    ( By Tracy )

    Cornbread-and-Chili Pie. This was a good dish for a cold night. For me, no chili dish is complete without cumin, so I added that as well as ancho chili powder for some smokiness. Also added frozen sweet corn with the pinto beans. Made this for a fall weekend at our cabin and easily covered dinner for 6 with leftovers. I also added cumin, plus a shake of red pepper flakes. Really easy to pull together and a real crowd-pleaser!
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    Cornbread and Chili Pie
      01 Information
      • Grade easy
      • Serving 8 servings
      • Prep Time 30 Mins
      • Cook Time 35 Mins
      • Total Time 65 Mins
      02 Ingredients
      • Topping
        • 2 tbsp. unsalted butter, melted
        • 2 large eggs, lightly beaten
        • 1 cup buttermilk
        • 1 1/2 tsp. baking powder
        • 1 1/2 tsp. coarse salt
        • 1 tbsp. sugar
        • 3/4 cup fine yellow cornmeal
        • 3/4 cup all-purpose flour
      • Filling
        • 1 can pinto beans, rinsed and drained
        • 2 pounds 85 percent-lean ground beef
        • 1 can whole peeled tomatoes, chopped, juices reserved
        • 2 tbsp. chili powder
        • 2 tbsp. tomato paste
        • 4 cloves garlic, minced
        • Coarse salt
        • 2 carrots
        • 1 onion, minced
        • 2 tbsp. safflower oil
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      03 Method
      • Step 1
        Filling: Preheat oven to 400 degrees F. 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.
      • Step 2
        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.
      • Step 3
        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.
      • Step 4
        Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.
      04 Author
      Tracy Tracy
      109 Recipes

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