Chili Cornbread Pie

Chili Cornbread Pie

Photo by Terrye M.

  • Prep Time


  • Total Time


  • Servings



  • For the Chili:

  • 1½-pounds lean ground beef

  • 1

    large yellow onion, diced

  • 3

    cloves garlic, minced

  • 16-ounce jar salsa

  • 1

    chipotle pepper, minced (from a can of chipotles in adobo)

  • 2

    tablespoons adobo sauce (from a can of chipotles in adobo)

  • 1

    tablespoon chili powder

  • 1

    teaspoon ground cumin

  • 1

    teaspoon smoked paprika

  • Salt and ground black pepper

  • For the Cornbread:

  • 1½-cups all-purpose flour

  • 1

    cup corn meal

  • 3

    tablespoons sugar

  • 2½-teaspoons baking powder

  • 1

    teaspoon kosher salt

  • 1¼-cups milk

  • 1


  • ½-cup (1 stick) unsalted butter, melted

  • 3

    scallions, sliced

  • 1

    cup frozen corn kernels, thawed (optional)

  • ¼-cup sliced pickled jalapenos, lightly chopped

  • For Serving:

  • ½-cup guacamole

  • ½-cup sour cream

  • ½-cup shredded cheddar cheese


Heat the oven to 400 F. Coat a deep 9-by-9-inch pan with cooking spray. In a large skillet over medium-high heat, cook the beef until browned, about 8 minutes. Add the onion, garlic, salsa, chipotle, adobo, chili powder, cumin and paprika. Bring to a simmer and cook for 10 minutes. Season with salt and pepper, then spoon the chili into the bottom of the prepared pan. Set aside. To make the cornbread topping, in a large bowl stir together the flour, corn meal, sugar, baking powder and salt. In a small bowl, whisk together the milk and the egg. Add the melted butter, whisking as you add it. Gently stir the liquid mixture into the dry mixture. Fold in the scallions, corn (if using) and jalapenos. Spoon the cornbread mixture over the chili and bake for 25 to 30 minutes. Spoon into bowls and garnish with guacamole, sour cream and shredded cheese. Start to finish: 50 minutes (20 minutes active) Servings: 10


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