Chile and Cornbread Pie

Smell of Rosemary - Chile and Cornbread Pie

Love this one-pan dish, it is fast and easy to make and it will feed a crowd; and, it is also budget-friendly. One more great idea to use for ground beef. If by any chance you have leftovers, they will make a delicious lunch the following day.

Smell of Rosemary - Chile and Cornbread Pie - Ingredients for the Filling

Ingredients for the Filling

2 tablespoons of avocado oil
1 medium onion, minced
2 carrots, thinly sliced
4 cloves of garlic, minced
2 tablespoons of chile powder
2 tablespoon of tomatoes paste
2 pounds of 85 % lean ground beef
1 14.5 ounce can of whole, peeled tomatoes, chopped
1 15.5 ounce can of pinto beans, rinsed and drain

Smell of Rosemary - Chile and Cornbread Pie - Ingredients for the Topping

Ingredients for the Cornbread Topping

¾ cup of all-purpose flour
¾ cup of fine yellow cornmeal
1 tablespoon of sugar
1 ½ teaspoon of salt
1 ½ teaspoon of baking powder
¼ teaspoon of baking soda
1 cup of buttermilk
2 tablespoons of unsalted butter, melted

Smell of Rosemary - Chile and Cornbread Pie - Cooking Carrots and Onions

To make the filling, Preheat oven to 400 degrees Fahrenheit.

In a large ovenproof sauté pan, heat oil on medium heat. Add carrots, onion and garlic and cook for about 5 minutes, until vegetables soften a little bit.

Smell of Rosemary - Chile and Cornbread Pie - Browning the Meat

Season with pinch of salt and then add chile powder and tomato paste, stir to incorporate and cook briefly for about 30 seconds. Add beef and cook until browned, stirring occasionally for 5 to 7 minutes,Smell of Rosemary - Chile and Cornbread Pie Cooking the Filling

next add chopped tomatoes with their juices and rinsed pinto beans. Bring to a boil and simmer for 2 minutes.

Smell of Rosemary - Chile and Cornbread Pie - Cornbread Topping Ingredients

To make the topping, whisk together all dry ingredients; flour, cornmeal, sugar, salt and baking powder,

Smell of Rosemary - Chile and Cornbread Pie Cornbread Toppnng

whisk in buttermilk, eggs and melted butter.

Smell of Rosemary - Chile and Cornbread Pie - Ready to Bake

Spoon mixture on the top of the filling, and spread almost to the edges of the pan. Place in the oven and bake for 20 minutes, or until wooden stick inserted in the center of the dish comes out clean.

Smell of Rosemary - Chile and Cornbread Pie

Let rest before serving for another 20 minutes.

Smell of Rosemary - Chile and Cornbread Pie

This recipe serves 6 to 8 people

Active time 30 minutes

Baking time 20 minutes plus resting time 20 minutes

Total time about 1 hour and 10 minutes

Recipe inspired by Martha Stewart Living magazine from September 2014.

ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.

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