Go Back
–+ servings
CHEDDAR CHILI CORNBREAD PIE

CHEDDAR CHILI CORNBREAD PIE

My favorite beef and bean chili baked with a cheddar cornbread crust. It's a delicious twist on the happy marriage of chili and cornbread.
No ratings yet
Print Pin It
Prep Time: 25 minutes
Cook Time: 47 minutes
Total Time: 1 hour 12 minutes
Servings: 8 servings
Author: Olivia

Ingredients

  • Chili:
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 roasted red pepper or fresh bell pepper diced
  • 4 cloves garlic minced
  • salt and fresh black pepper
  • 1 + 1/2 pounds extra lean ground beef
  • 1 tablespoon + 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon ground cayenne pepper optional
  • 1 can 14.5 ounces petite diced tomatoes
  • 1 can 14 ounces cannellini beans, drained and rinsed
  • 1 + 1/2 cups corn
  • Cornbread:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups shredded sharp cheddar cheese divided (*plus another cup if you want it extra cheesy)
  • 1/2 cup diced yellow onion
  • 2 large eggs
  • 1 cup milk
  • 3 tablespoons butter melted
  • 1/2 cup sour cream plus more for serving

Instructions

Make the Chili:

  • 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.

Make the Cornbread/Assemble the Pie:

  • 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.

Nutrition

Serving: 1grams