BAKED CHILI CORNBREAD POT PIE
Seasoned beef and black beans are topped with cornbread batter and popped in the oven for a chili bake that makes a great potluck dish!
Provided by AllieGeekPi
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
- Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
- Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 33.8 g, Cholesterol 76.4 mg, Fat 17.4 g, Fiber 6.1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 1059.4 mg, Sugar 5.4 g
CORNBREAD TOPPED CHILI CON CARNE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 14h30m
Yield up to 20 servings
Number Of Ingredients 33
Steps:
- Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.
- Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
- Preheat the oven to 425 degrees F.
- Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
- Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
- Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.
- Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.
- Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
- Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro.
- Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili.
CHILI CORNBREAD SKILLET PIE
Make and share this Chili Cornbread Skillet Pie recipe from Food.com.
Provided by Mirj2338
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large skillet.
- Brown ground beef.
- Add garlic, onion, green pepper, chili powder and cumin.
- Add tomato sauce and chili beans.
- Cook for 10 minutes and top with cornmeal topping.
- Preheat oven to 350 degrees F.
- For the topping------------.
- Combine cornmeal, sugar and salt in a saucepan.
- Pour reserved corn liquid into a measuring cup and add enough water to make 2 3/4 Cups.
- Whisk liquid into cornmeal.
- Add corn.
- Stir over medium high heat until mixture is thick and starts to boil, about 10 minutes.
- Let cool for 15 minutes and mix in eggs.
- Spread on top of chili and bake for 40 minutes.
CORNBREAD-CHILI CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
- In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.
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.
CHILI PIE WITH CORNBREAD CRUST
Chili Pie With Cornbread Crust from Good Housekeeping's new cookbook never gets old.
Categories American Tex Mex baking dinner main dish meat nut-free weeknight meals winter best chili pie cornbread cornbread crust chili pie with cornbread crust chili with beans easy cornbread classic cornbread baked cornbread pie baked chili pie spicy chili pie ground beef recipe kidney bean chili
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F.
- In a 12-inch oven-safe skillet, heat 1 tablespoon oil over medium heat. Add the beef; cook 3 minutes, or until browned, breaking up the meat to crumble. With a slotted spoon, transfer the beef to a bowl; discard the excess fat. To the same skillet, add the onion and bell peppers; cook 7 minutes, stirring. Add the garlic, chili powder, and ground chipotle. Cook 2 minutes, stirring. Return the beef to the skillet. Stir in the tomatoes, beans, and 1/2 teaspoon salt. Cook 3 minutes, or until the mixture is hot. Remove from the heat.
- Meanwhile, whisk the cornmeal, flour, baking powder, and 1⁄4 teaspoon salt. In a separate bowl, whisk the egg, milk, and the remaining 3 tablespoons oil; add to the cornmeal, stirring to combine. Fold half the serrano chiles into the batter. Pour over the beef mixture, spreading it to cover. Dot the top with the remaining serranos.
- Transfer the skillet to the oven. Bake 25 minutes, or until a toothpick inserted into the topping comes out clean. Let stand 10 minutes. Garnish with cilantro.
QUICK CHILLI CORNBREAD
This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour
Provided by Lesley Waters
Categories Dinner, Lunch, Side dish, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Generously butter a 25cm x 16cm baking tin or shallow roasting tray. Combine the semolina or polenta, flour and bicarbonate of soda in a large bowl and season. In a jug, combine the egg, milk, buttermilk or yogurt and chillies.
- Pour the contents of the jug into the bowl of dry ingredients and stir lightly to combine. Do not over stir as this will cause the bread to be tough. Pour the batter into the tin and bake in the oven for 35-40 mins until firm and golden on top. Cut the warm cornbread into pieces to serve. Serve immediately or leave to cool and re-heat, wrapped in foil. Can be frozen for up to 1 month.
Nutrition Facts : Calories 198 calories, Fat 2 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
FIESTA CHILI CORNBREAD PIE
This is a quick meal and sort of like a pizza made with a corn bread crust. It makes two and is yummy. It makes a good Sunday night meal or great for the sports fan to munch on while cheering for their favorite team. This is a good recipe to use any Chili you have made and put in the freezer or you can use the canned.
Provided by Mimi in Maine
Categories One Dish Meal
Time 40m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- CORN BREAD CRUST:.
- Coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
- Combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
- Spoon half of batter into each of the pans.
- Bake for 20 min; cool in pans on wire rack for 10 minutes.
- Invert each crust onto a serving platter.
- FILLING:.
- Heat the Chili in a saucepan over medium heat till hot.
- Spread the Chili evenly over the prepared crusts.
- Sprinkle with cheddar cheese, Monterey Jack cheese, green onions, and ripe olives.
- Garnish with sour cream.
- Cut into 8 wedges.
Nutrition Facts : Calories 264.4, Fat 12.4, SaturatedFat 5.1, Cholesterol 47, Sodium 675.1, Carbohydrate 30.3, Fiber 3.9, Sugar 7.7, Protein 9.1
WHITE CHICKEN CHILI PIE WITH PUMPKIN CORNBREAD CRUST
Delicious white chicken chili pie with a wonderful pumpkin cornbread crust. This hearty and warming white chicken chili pie is easily gluten free and the perfect mix of sweet and savory. An amazing dinner for the whole family!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free
Time 1h
Number Of Ingredients 32
Steps:
- First, add ½ cup of the drained white beans to a blender along with 1 cup broth or water. Blend on high until well combined. Set aside.
- Preheat the oven to 375 degrees F.
- Heat olive oil in a large deep 10 inch cast iron skillet over medium high heat, add onions, garlic and green chiles and sauté for 3-5 minutes until onions are tender. Next, add in the ground chicken/turkey, break up the meat and cook until no longer pink.
- Stir in the cumin, chili powder, coriander and oregano. Add salt and pepper to taste then reduce heat to low. Next, stir in the corn, cilantro, pureed beans and remaining whole white beans and gently simmer together for 5 minutes. Remove from heat and set aside while you make the cornbread topping.
- To make the cornbread topping: In a large bowl, whisk the egg, honey, oil, almond milk and pumpkin puree together until well combined. Next stir in the flour, cornmeal, baking powder and salt. Pour cornbread topping over the chili mixture and spread evenly towards the edges of the skillet.
- Top the batter with a few slices of jalapeños. Bake for 25-30 minutes until cornbread is slightly golden brown on the edges and filling is bubbling. Serve with guacamole, cilantro, sour cream/greek yogurt and hot sauce. Serves 6.
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 350 kcal, Fat 12.8 g, SaturatedFat 2.7 g, Carbohydrate 39.7 g, Fiber 7 g, Sugar 8.9 g, Protein 22 g
CORNBREAD-TOPPED CHILI POT PIE
Chilly weather calls for chili, and chili calls for cornbread. But doesn't chilly weather also call for pie? Like a pot pie? Well, how about combining these three classic comfort foods into one with a cornbread-topped chili pot pie?
Provided by Food Network Canada
Categories beans,beef,comfort food,dinner,Main,tomatoes
Time 1h55m
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- In a large pot or large Dutch oven, heat 2 Tbsp of the oil over medium. Cook the ground beef completely and drain on a paper towel-lined plate, about 10 minutes. Next, cook the stewing beef until just browned and drain on another paper towel-lined plate, about 5 minutes.
- Heat remaining 2 Tbsp of oil in recently used pot (no need to clean) over medium, and cook onions until translucent, about 8 minutes. Add garlic and sauté for 2 to 3 minutes, until fragrant.
- Add drained ground beef and stewing beef back to pot and stir to combine with onion mixture. Cook on medium-high heat until the beef is evenly browned, about 5 minutes.
- Add tomatoes, stock and tomato paste and combine well, followed by chili powder. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Add the beans and continue to simmer, uncovered for 15 to 20 minutes longer. Season with salt and pepper.
- Preheat the oven to 375˚F. Spread cooked chili evenly into a deep ovenproof baking dish with a capacity of 4 cups (1 quart). Set aside while you prepare the cornbread topping.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk the milk, eggs and melted butter. Gently stir in the corn kernels.
- Add the milk and corn mixture to the flour mixture and stir until dry ingredients are just incorporated.
- Working quickly, spread the cornbread batter over top of the chili, trying to make the batter reach the edges.
- Bake for 25 minutes until a toothpick inserted into the centre of the bread comes out clean. Scoop into bowls and serve.
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- In a 9- or 10-inch cast-iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the onion and sauté for 1 minute before adding the garlic.
- 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.
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- Make the chili: Heat the oil in a 12-inch cast iron skillet over medium-high heat. Add the squash, onion, peppers and 1 teaspoon salt and cook for about 5 minutes more, until the onion is soft. Stir in the garlic, chili powder, oregano, cumin, and the remaining ½ teaspoon salt and cook for 2 to 3 minutes more, until the spices are aromatic and the garlic is soft. Pour in the tomatoes and salsa, scraping up any browned bits on the bottom, and bring to a simmer. Add the beans, stock and bring to a boil, then reduce the heat and simmer for 30 minutes. Taste and season with salt and pepper.
- Preheat the oven to 425°F. While chili is simmering, make the cornbread mixture: Put all the cornbread ingredients in a large bowl and whisk until well combined.
- Use a tablespoon or scoop to dollop the cornbread mixture over the top of the of the chili in the skillet. Place skillet in oven and bake for 25 to 30 minutes, until golden brown on top. Remove from the oven.
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- Preheat oven to 400. In a very large, oven-proof skillet, brown turkey. Add in onion, garlic, and celery and saute until soft, about 5 minutes.
- Add in zucchini, both cans of tomatoes, and broth. Bring to a boil, lower heat, and simmer for about 10 minutes.
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- In a large cast iron skillet or deep pie dish, combine the drained and rinsed beans, tomato sauce, tomatoes with green chili and spices. Make sure ingredients are thoroughly combined.
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- Preheat the oven to 375°F. In a 9- or 10-inch cast-iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers.
- Sauté for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon and stirring until the meat is brown.
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- In a large pan, brown beef, breaking it up into small pieces as it cooks. Once it is fully cooked, add the salsa, marinara sauce, and chili powder. Stir and let cook for 5-10 minutes.
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- Preheat your oven to 375° F. Heat a large (12”) oven proof skillet over medium heat and add the oil. Add the onions and cook until translucent, then add all the peppers and garlic. Sprinkle with salt and pepper and cook, stirring, for 2 minutes or until softened.
- Push the veggies over to one side of the skillet and add the beef, breaking up lumps to brown evenly. Add the spices and cook, stirring with the veggies until browned. Pour in the tomatoes and tomato paste, stir, and bring to a boil. Lower the heat and allow the chili to simmer while you prepare the cornbread topping.
- In a large bowl, whisk together the eggs, coconut milk, lemon juice, honey and ghee until smooth. Stir in the almond flour, coconut flour, baking powder and salt until a thick batter forms.
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- Heat the avocado oil in a large soup pot over medium heat. Add in the onion and sauté until translucent, about 5-7 minutes. Add in the garlic, chili powder, smoked paprika, cumin and chipotle chilies. Sautee for another 30 seconds to 1 minute, or until the spices are fragrant. Immediately add in the tomato sauce and stir well to combine.
- While the chili is simmering, preheat the oven to 350 degrees. Stir together all of the cornbread ingredients and set aside.
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- Preheat oven to 375 degrees and lightly coat with non stick baking spray a baking dish or 2 pie dishes. Set aside.
- Heat oil over medium high heat and add turkey to a large skillet. Break up meat and when almost completely cooked, add onion and cook until meat is no longer pink and the onion is soft and fragrant. Blend in garlic and chili powder. Once combined add crushed tomatoes and corn. Simmer for 5-7 minutes. Remove from heat and stir in beans and season with salt and pepper to taste.
- In two separate small bowls whisk together milk, eggs and butter, and then whisk in the other bowl the cornmeal, flour, sugar, baking powder, baking soda and salt. Add liquid mixture to cornmeal and mix until combined.
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- Preheat the oven to 400°. Butter a 13-by-9-by-2-inch baking dish. In a food processor, finely chop the onion and garlic; transfer to a bowl. Finely chop the red and green peppers in the processor.
- Heat the 1/4 cup of oil in a large heavy skillet. Add the onion, garlic and chile powder and cook over high heat, stirring, until softened, about 5 minutes. Add the chopped peppers and cook, stirring, until slightly softened, about 5 minutes. Stir in the tomatoes with their juices and 2 teaspoons of salt and cook for 10 minutes. Add the turkey, beans and cilantro and spread in the prepared baking dish.
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