Cornbread-and-Chili Pie

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Serving Size: 8
Prep Time:
Total Time:

Filling

  • 2 Tbsp safflower oil
  • 1 Can (15.5 ounces) pinto beans, rinsed and drained
  • 1 Can (14.5 ounces) whole peeled tomatoes, chopped, juices reserved
  • 2 Pound 85 percent–lean ground beef
  • 2 Tbsp tomato paste
  • 2 Tbsp chili powder
  • Coarse salt
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 2 carrots, cut into a 1/4-inch dice (about 1 cup)
  • 1 onion, minced (about 1 1/4 cups)
  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.

Topping

  • 2 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1.5 tsp baking powder
  • 1.5 tsp coarse salt
  • 1 Tbsp sugar
  • 0.75 cup fine yellow cornmeal
  • 0.75 cup all-purpose flour
  • 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.

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Image Credit: Jonathan Lovekin