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.
REESE WITHERSPOON'S CORN BREAD CHILI PIE
I just wanted to know if anyone ever made chili with a cornbread on top, and I found this recipe. I had no idea how it would turn out, but it was phenomenal. I would make it again, and I rarely make the same recipe twice. I used sausage in my recipe instead, and I used an extra can of tomatoes and beans too so it made a lot more than listed. I maybe should have done more cornbread, but it was plenty. I'll post the recipe as listed. Recipe courtesy of delish.com.
Provided by AmyZoe
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375.
- In a 9 or 10 inch cast iron skillet or saute pan, heat the olive oil over medium-high heat until it shimmers.
- Add the onion and saute for 1 minute before adding the garlic. Saute for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon until the meat is brown.
- Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring constantly.
- While the meat simmers, make the corn bread mixture. Stir together the mix, eggs, and milk in a mixing bowl until just combined (do not overmix). I added a little more milk because I heard it made the texture better, but whatever you prefer.
- Stir 1/2 cup of the frozen corn and the cheese into the cornbread batter and set aside. Stir the remaining 1/2 cup of corn and kidney beans into the meat mixture.
- If using a baking dish or casserole dish, transfer the meat mixture from the stove top to the baking dish.
- Pour the corn bread batter over the meat mixture and bake in the oven for 35 to 40 minutes, until golden brown on top. Remove from the oven and allow to sit for 10 minutes before serving with optional toppings such as salsa, green onion, sour cream, and shredded cheese.
Nutrition Facts : Calories 735.6, Fat 38.9, SaturatedFat 14.2, Cholesterol 144.8, Sodium 1067.8, Carbohydrate 60.1, Fiber 8.4, Sugar 16, Protein 35.7
SPOON BREAD TAMALE PIE
One of favourite comfort food! Flavourful meat base with smooth cheesy spoon bread topping - yum. I don't know where the recipe came from but it's been with me for more than 30 years. I like to double the topping for a real comforting meal. The dish can be prepared and stored in the fridge ready to pop into the oven for a delicious after work meal.
Provided by Jill Johnston
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Brown the meat, sauté the onions and peppers. Add the garlic, salt, pepper, tomatoes, corn and chili powder and simmer for 5 minute Stir in 1/2 c cornmeal and 1 c water. Transfer to a casserole dish.
- Heat the milk with the 1 tsp salt and butter and stir in 1/2 c cornmeal. Cook until thick. Stir in the cheese and beaten eggs. Pour over the meat mixture.
- Bake uncovered at 350°F for 1 hour or until he topping is cooked to a cake-like consistency.
Nutrition Facts : Calories 537.5, Fat 29, SaturatedFat 12.9, Cholesterol 173.3, Sodium 904, Carbohydrate 38.1, Fiber 4.8, Sugar 6.6, Protein 33.2
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
NAOMI JUDD'S CHILI PIE
Make and share this Naomi Judd's Chili Pie recipe from Food.com.
Provided by Vamy7913
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Brown beef, onion& garlic until no longer pink.
- Drain off excess fat.
- Stir in flour and cook 1 minute.
- Stir in chili seasoning, chili powder,tomato paste,water, corn& olives.
- Bring to a boil, then reduce heat to low and simmer covered for 10-15 minutes.
- Take biscuits out of tube and separate in half.
- Put bottom halves in the bottom of a 9" square pan or deep dish pie plate-- I spray mine with Pam first.
- Spoon chili mixture over biscuits.
- Top with remaining biscuits torn side down.
- Sprinkle with cheese.
- Bake at 350 degrees for 16-18 minutes until biscuits are brown and cheese is melted.
SPOON BREAD CHILI PIE
Make and share this Spoon Bread Chili Pie recipe from Food.com.
Provided by Ed Paulhus
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook ground beef, onion, green pepper and garlic over medium heat for 8 minutes.
- Add chili pepper, tomatoes, corn and beans and cook for five minutes.
- Turn into casserole dish and set aside. Scald milk with butter and salt. Gradually add corn mean while stirring.
- Cook until thickened - 4 minutes.
- Remove from heat and stir in cheese and egg.
- Spread topping over casserole. Bake at 375°F for 35 minutes or until topping has set.
Nutrition Facts : Calories 529.3, Fat 35.7, SaturatedFat 16, Cholesterol 90.5, Sodium 1239.7, Carbohydrate 39.3, Fiber 7.9, Sugar 6.4, Protein 16.1
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