Chili Cornbread Pie
This Chili Cornbread Pie is hearty, meaty, spicy goodness. Perfect for a cold night and easy enough for a weeknight meal!
Servings 6 people
Calories 422kcal
Ingredients
- 1 lb ground beef
- 1 tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 14.5 oz BUSH’s slow-simmered chili beans
- 14.5 oz Hunt’s vine ripened diced tomatoes
- 2/3 cup fine-to-medium ground cornmeal
- 2/3 cup flour
- 1 tsp baking powder
- 1 egg
- 2/3 cup milk
- 2 serrano peppers , thinly sliced
- cilantro , for garnish (optional)
Instructions
- Preheat oven to 400 degrees F.
- Fully cook the ground beef in a 12in oven-safe skillet.
- Once the meat is browned and fully cooked, discard any excess fat.
- Return the meat to the skillet and stir in all spices, tomatoes, and beans.
- Cook 3-5 minutes until the mixture is hot; remove from heat.
- Whisk together cornmeal, flour, and baking powder.
- In a separate bowl, whisk together the egg and milk.
- Fold in half of the serrano chilies and pour the batter over the beef mixture, spreading gently to cover.
- Top with remaining serranos before transferring the skillet to the oven.
- Bake 25 minutes, or until toothpick inserted into topping comes out clean. Let stand 10 minutes and garnish with cilantro if desired.
Nutrition
Serving: 1serving | Calories: 422kcal | Carbohydrates: 40g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 885mg | Potassium: 875mg | Fiber: 6g | Sugar: 7g | Vitamin A: 610IU | Vitamin C: 8.4mg | Calcium: 133mg | Iron: 5.1mg