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:

Quickview
477k Calories
18g Protein
24g Total Fat
48g Carbs
14% Health Score
Limit These
Calories
477k
24%

Fat
24g
37%

  Saturated Fat
12g
76%

Carbohydrates
48g
16%

  Sugar
6g
8%

Cholesterol
97mg
33%

Sodium
686mg
30%

Get Enough Of These
Protein
18g
37%

Phosphorus
458mg
46%

Calcium
404mg
40%

Manganese
0.72mg
36%

Vitamin C
26mg
32%

Vitamin A
1553IU
31%

Fiber
7g
28%

Iron
4mg
26%

Folate
101µg
25%

Selenium
17µg
25%

Vitamin B2
0.42mg
25%

Potassium
823mg
24%

Vitamin B1
0.33mg
22%

Vitamin B6
0.42mg
21%

Magnesium
83mg
21%

Zinc
2mg
19%

Vitamin E
2mg
18%

Copper
0.34mg
17%

Vitamin B3
2mg
13%

Vitamin K
11µg
11%

Vitamin B5
1mg
10%

Vitamin B12
0.53µg
9%

Vitamin D
0.95µg
6%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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