Back to Cornbread-and-Chili Pie All Reviews for Cornbread-and-Chili Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 8 taco-pie-087-d111131_r.jpg
Ingredients Filling 2 tablespoons safflower oil 1 onion, minced (about 1 1/4 cups) 2 carrots, cut into a 1/4-inch dice (about 1 cup) 4 cloves garlic, minced (about 2 tablespoons) Coarse salt 2 tablespoons chili powder 2 tablespoons tomato paste 2 pounds 85 percent-lean ground beef 1 can (14.5 ounces) whole peeled tomatoes, chopped, juices reserved 1 can (15.5 ounces) pinto beans, rinsed and drained Topping 3/4 cup all-purpose flour 3/4 cup fine yellow cornmeal 1 tablespoon sugar 1 1/2 teaspoons coarse salt 1 1/2 teaspoons baking powder 1 cup buttermilk 2 large eggs, lightly beaten 2 tablespoons unsalted butter, melted
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 8 taco-pie-087-d111131_r.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 5 mins
Servings: 8
prep: 30 mins
total: 1 hr 5 mins
prep:
30 mins
total:
1 hr 5 mins
Servings: 8
8
taco-pie-087-d111131_r.jpg
taco-pie-087-d111131_r.jpg
Ingredients
Ingredients
2 tablespoons safflower oil 1 onion, minced (about 1 1/4 cups) 2 carrots, cut into a 1/4-inch dice (about 1 cup) 4 cloves garlic, minced (about 2 tablespoons) Coarse salt 2 tablespoons chili powder 2 tablespoons tomato paste 2 pounds 85 percent-lean ground beef 1 can (14.5 ounces) whole peeled tomatoes, chopped, juices reserved 1 can (15.5 ounces) pinto beans, rinsed and drained
3/4 cup all-purpose flour 3/4 cup fine yellow cornmeal 1 tablespoon sugar 1 1/2 teaspoons coarse salt 1 1/2 teaspoons baking powder 1 cup buttermilk 2 large eggs, lightly beaten 2 tablespoons unsalted butter, melted
Directions
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.
Reviews (3)
Add Rating & Review 85 Ratings 5 star values: 13 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 9
Reviews (3)
Add Rating & Review 85 Ratings 5 star values: 13 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 9
Add Rating & Review
85 Ratings 5 star values: 13 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 9
85 Ratings 5 star values: 13 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 9
85 Ratings 5 star values: 13 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 9
5 star values: 13 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 9
Martha Stewart Member Rating: 4 stars 10/13/2016 Made this for a fall weekend at our cabin and easily covered dinner for 6 with leftovers. I also added cumin, plus a shake of red pepper flakes. Really easy to pull together and a real crowd-pleaser! Martha Stewart Member Rating: 5 stars 09/22/2016 Such a fun Fall dish all in one pot we loved it !!!!! Martha Stewart Member Rating: 3 stars 02/03/2015 This was a good dish for a cold night. For me, no chili dish is complete without cumin, so I added that as well as ancho chili powder for some smokiness. Also added frozen sweet corn with the pinto beans.Martha Stewart Member
Rating: 4 stars 10/13/2016
Made this for a fall weekend at our cabin and easily covered dinner for 6 with leftovers. I also added cumin, plus a shake of red pepper flakes. Really easy to pull together and a real crowd-pleaser!
Rating: 4 stars
Rating: 5 stars 09/22/2016
Such a fun Fall dish all in one pot we loved it !!!!!
Rating: 5 stars
Rating: 3 stars 02/03/2015
This was a good dish for a cold night. For me, no chili dish is complete without cumin, so I added that as well as ancho chili powder for some smokiness. Also added frozen sweet corn with the pinto beans.
Rating: 3 stars
All Reviews for Cornbread-and-Chili Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cornbread-and-Chili Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
