Best 5 Chili Cornbread Pie Recipes

BAKED CHILI CORNBREAD POT PIE

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.

CORNBREAD-AND-CHILI PIE

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.

SKILLET CHILI PIE WITH CORNBREAD TOPPING

Steps:

• To make the chili: cook onion, garlic and green pepper with the ground beef in a large oven-proof skillet over medium heat until meat is browned and crumbly; drain VERY well.
• Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
• Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
• Remove the skillet with the ground beef mixture from heat; set aside.
• To make the corn bread topping: combine dry ingredients in a bowl.
• In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
• Spoon evenly over the gound beef mixture in the skillet.
• Set oven to 400 degrees.
• Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
• Delicious!

CHILI CORNBREAD SKILLET PIE

Steps:

• Heat a large skillet.
• Brown ground beef.
• Add garlic, onion, green pepper, chili powder and cumin.
• Add tomato sauce and chili beans.
• Cook for 10 minutes and top with cornmeal topping.
• Preheat oven to 350 degrees F.
• For the topping------------.
• Combine cornmeal, sugar and salt in a saucepan.
• Pour reserved corn liquid into a measuring cup and add enough water to make 2 3/4 Cups.
• Whisk liquid into cornmeal.
• Add corn.
• Stir over medium high heat until mixture is thick and starts to boil, about 10 minutes.
• Let cool for 15 minutes and mix in eggs.
• Spread on top of chili and bake for 40 minutes.

CHILI CORNBREAD PIE

Steps:

• 1. Heat oven to 400^. Grease a 13x9-inch baking dish. Cook meat in a large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans,chilies, and 3/4 cup of the milk.Bring to boil, reduce heat to simmer, 5 minutes, stirring occasionally. Pour mixture into prepared dish. --- Muffin Mix: Combine muffin mix, remaining 3/4 c. milk and eggs in medium bowl; stir until just moistened. Spread over meat mixture. Bake 15-20 minutes or until golden brown. Let stand 10 minutes before serving. Serve with garnishes.