Cornbread-and-Chili Pie

Cornbread-and-Chili Pie

Prep: 30 mins Total Time: 1 hr 5 mins Servings: 8

Ingredients for Filling:

  • 2 Tbsp 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 Tbsp chili powder

  • 2 Tbsp tomato paste

  • 2 lb 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


  1. 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.

  2. 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.

Ingredients for the Topping:

  • ¾ cup all-purpose flour

  • ¾ cup fine yellow cornmeal

  • 1 Tbsp sugar

  • 1 ½ tsp coarse salt

  • 1 ½ tsp baking powder

  • 1 cup buttermilk

  • 2 large eggs, lightly beaten

  • 2 Tbsp unsalted butter, melted


  1. 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.

  2. Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

Source: Martha Stewart Living

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Image Credit: Jonathan Lovekin