Best 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.

FIESTA CHILI CORNBREAD PIE

Steps:

• CORN BREAD CRUST:.
• Coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
• Combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
• Spoon half of batter into each of the pans.
• Bake for 20 min; cool in pans on wire rack for 10 minutes.
• Invert each crust onto a serving platter.
• FILLING:.
• Heat the Chili in a saucepan over medium heat till hot.
• Spread the Chili evenly over the prepared crusts.
• Sprinkle with cheddar cheese, Monterey Jack cheese, green onions, and ripe olives.
• Garnish with sour cream.
• Cut into 8 wedges.

LENTIL CHILI PIE WITH CORNBREAD CRUST

Steps:

• To make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl; stir to blend.
• In another small bowl, stir together the egg, milk, and oil; mix into the dry ingredients just until combined; cover and chill.
• To make the chili: In a large pot, cook the onion in oil for 10 minutes over low heat.
• Add in garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook/stir for 3 minutes.
• Stir in chicken broth, lentils, and tomatoes; simmer 40 minutes; add up to 1 cup water if mixture becomes dry.
• Add in bell pepper, celery; simmer 15 minutes longer (at this point the chili can be cooled and refrigerated; recommended because it becomes more flavorful).
• Turn chili into a 3-quart deep casserole (reheat first if refrigerated).
• Preheat the oven to 400°; drop the Corn Bread Crust batter by spoonfuls over the chili.
• Bake for 30 minutes or until a pick inserted into the corn bread comes out clean.

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.

CHILI-CORNBREAD PIE

Steps:

• Preheat oven to 450. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and saute until tender. Add soup and corn to skillet, stirring well; spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle cheese over soup mixture. Combine cornbread mix and water, stirring just until smooth. Pour batter over mixture in baking dish; bake at 450 for 18 min or until golden. NOTE: I mix the cornbread as directed on the box, not just the mix with 2/3 cup water.