CHILI PIE WITH CORNBREAD CRUST
Chili Pie With Cornbread Crust from Good Housekeeping's new cookbook never gets old.
Categories American Tex Mex baking dinner main dish meat nut-free weeknight meals winter best chili pie cornbread cornbread crust chili pie with cornbread crust chili with beans easy cornbread classic cornbread baked cornbread pie baked chili pie spicy chili pie ground beef recipe kidney bean chili
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F.
- In a 12-inch oven-safe skillet, heat 1 tablespoon oil over medium heat. Add the beef; cook 3 minutes, or until browned, breaking up the meat to crumble. With a slotted spoon, transfer the beef to a bowl; discard the excess fat. To the same skillet, add the onion and bell peppers; cook 7 minutes, stirring. Add the garlic, chili powder, and ground chipotle. Cook 2 minutes, stirring. Return the beef to the skillet. Stir in the tomatoes, beans, and 1/2 teaspoon salt. Cook 3 minutes, or until the mixture is hot. Remove from the heat.
- Meanwhile, whisk the cornmeal, flour, baking powder, and 1⁄4 teaspoon salt. In a separate bowl, whisk the egg, milk, and the remaining 3 tablespoons oil; add to the cornmeal, stirring to combine. Fold half the serrano chiles into the batter. Pour over the beef mixture, spreading it to cover. Dot the top with the remaining serranos.
- Transfer the skillet to the oven. Bake 25 minutes, or until a toothpick inserted into the topping comes out clean. Let stand 10 minutes. Garnish with cilantro.
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
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.
LENTIL CHILI PIE WITH CORNBREAD CRUST
Make and share this Lentil Chili Pie With Cornbread Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 397.3, Fat 15.9, SaturatedFat 2.9, Cholesterol 27.5, Sodium 970.5, Carbohydrate 51.4, Fiber 7.8, Sugar 7.9, Protein 14
WINTER CHILI CORNBREAD PIZZA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 31
Steps:
- For the chili: Preheat the oven to 500 degrees F.
- Toss together the garlic, poblano, cauliflower, mushrooms, salt, chili powder, olive oil, cinnamon, coriander, cumin and red pepper flakes on a rimmed sheet tray in a single layer. Roast the vegetables until browned and tender, 10 to 12 minutes.
- Carefully transfer the vegetables to a large pot and stir in the beans, tomatoes, BBQ sauce and hot sauce. Bring the mixture to a boil, stirring occasionally, then reduce the heat to medium low and simmer until the desired thickness, about 20 minutes total. Add a bit of broth or water for a looser chili.
- For the pizza: Reduce the oven to 425 degrees F. Grease a rimmed half-sheet tray with the canola oil.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk in the eggs, buttermilk and melted butter until combined.
- Pour the batter onto the prepared sheet tray. Transfer to the oven and bake until the top is light brown, 6 to 8 minutes. Remove the pizza from the oven and top with the chili and Cheddar, leaving a 1/2-inch border around the crust. Bake until the cornbread is done and the cheese is melted, about 10 more minutes.
- Allow the pizza to cool slightly before slicing and serving. Top with jalapenos, sour cream and cilantro as desired.
SKILLET CHILI PIE WITH CORNBREAD TOPPING
You will love this, it's really a tasty meal. I have made this many times in the fall and winter season, but it is still good on cool rainy days too, and is very easy to put together. Make certain that you have a large oven-proof skillet for this recipe, as the whole thing is baked in the skillet. Try not to overbake the cornbread topping.
Provided by Kittencalrecipezazz
Categories Meat
Time 38m
Yield 4 serving(s)
Number Of Ingredients 20
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!
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