Cheddar Chili Cornbread Pie
You can never have too many main course recipes, so give Cheddar Chili Cornbread Pie a try. This recipe serves 8 and costs $1.16 per serving. One serving contains 480 calories, 19g of protein, and 24g of fat. 38 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is perfect for The Super Bowl. Head to the store and pick up chili powder, salt, canned cannellini beans, and a few other things to make it today. It is brought to you by Cinnamon Spice and Everything Nice. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 12 minutes. With a spoonacular score of 66%, this dish is solid. If you like this recipe, you might also like recipes such as Chili Pie with Green Chile and Cheddar Cornbread Crust, Skillet Chili with Jalapeño Cheddar Cornbread Crust, and Fiesta Chili Cornbread Pie.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 47 minutes
Ingredients:
1 tablespoon baking powder
3 tablespoons butter, melted
1 can (14 ounces) cannellini beans, drained and rinsed
1 can (14.5 ounces) petite diced tomatoes
1 tablespoon + 1 teaspoon chili powder
1 cup cornmeal
2 large eggs
1 cup all-purpose flour
4 cloves garlic, minced
1/2 teaspoon ground cayenne pepper, optional
1 teaspoon ground cumin
1 cup milk
2 tablespoons olive oil
1 teaspoon oregano
1 roasted red pepper or fresh bell pepper, diced
1/2 teaspoon salt
salt and fresh black pepper
2 cups shredded sharp cheddar cheese, divided (*plus another cup if you want it extra cheesy)
1/2 cup sour cream, plus more for serving
1/2 cup diced yellow onion
1 large yellow onion, diced
Equipment:
dutch oven
pot
casserole dish
mixing bowl
whisk
oven
bowl
baking pan
toothpicks
Cooking instruction summary:
In a large Dutch oven or soup pot heat the olive oil over medium heat. Add the onion, pepper and garlic plus a couple pinches salt and pepper. Cook about 5 minutes, stirring often.Add the ground beef to the pot and break it apart as it cooks. When the beef is cooked add the chili powder, cumin, oregano, cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper. Mix it through and let cook 2 more minutes.Mix in the tomatoes, beans and corn. Turn the heat up a little and bring to a simmer. Cook 25 minutes, stirring often.Butter a deep-sided 9x13-inch lasagna or casserole pan. Preheat oven to 400 degrees F. In a large mixing bowl whisk the flour, cornmeal, baking powder and salt together. Mix in 1 cup of the cheddar and the onion.In a separate medium bowl whisk the eggs, milk, butter and sour cream together. Add this mixture to the dry mix and stir together just until combined.Spoon the chili into the baking pan (*for the extra cheesy version sprinkle with 1 cup of cheese). Drop spoonfuls of the cornbread mixture over top and gently spread it out. Sprinkle with the remaining cup of cheese.Bake 20 - 22 minutes or until a toothpick comes out clean from center of cornbread. Let set for 5 -10 minutes before slicing. Serve with a dollop of sour cream.
Step by step:
1. In a large Dutch oven or soup pot heat the olive oil over medium heat.
2. Add the onion, pepper and garlic plus a couple pinches salt and pepper. Cook about 5 minutes, stirring often.
3. Add the ground beef to the pot and break it apart as it cooks. When the beef is cooked add the chili powder, cumin, oregano, cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper.
4. Mix it through and let cook 2 more minutes.
5. Mix in the tomatoes, beans and corn. Turn the heat up a little and bring to a simmer. Cook 25 minutes, stirring often.Butter a deep-sided 9x13-inch lasagna or casserole pan. Preheat oven to 400 degrees F. In a large mixing bowl whisk the flour, cornmeal, baking powder and salt together.
6. Mix in 1 cup of the cheddar and the onion.In a separate medium bowl whisk the eggs, milk, butter and sour cream together.
7. Add this mixture to the dry mix and stir together just until combined.Spoon the chili into the baking pan (*for the extra cheesy version sprinkle with 1 cup of cheese). Drop spoonfuls of the cornbread mixture over top and gently spread it out. Sprinkle with the remaining cup of cheese.
8. Bake 20 - 22 minutes or until a toothpick comes out clean from center of cornbread.
9. Let set for 5 -10 minutes before slicing.
10. Serve with a dollop of sour cream.
Nutrition Information:
covered percent of daily need
