Chili Cornbread PieSubmitted by: PRECIOUS1166
2 tbsp vegetable oil
1 medium onion, diced
1 green bell pepper, chopped
2 cups corn kernels
1 (4oz) can green chilies, chopped
1 (14.5 oz) can Tomato, diced
1 cup tomato sauce
1 tsp. garlic powder
1 tsp. oregano
1 Tbsp. basil
3 tbsp chili powder
salt and pepper to taste
4 cups cooked pinto beans, mashed
1 1/2 cups cornmeal
1/2 cup flour
1/4 tsp. salt
1/2 tsp baking powder
3 cups water
Add the mashed beans and cook 10 minutes more over low heat.
Remove from the heat and set aside.
Pre-heat the oven to 350 degrees.
Combine the cornmeal, flour, salt, baking powder and water in a large saucepan and cook over medium heat until the mixture thickens, stirring constantly with a wire whisk to keep the cornmeal from lumping.
Spread half the cornmeal mixture over the bottom of a greased 9x13 baking dish. Spread the bean mixture over the cornmeal mixture, and then add the remaining cornmeal mixture on top, spreading to cover the beans.
Bake for 45 minutes or until the cornbread is golden.
Number of Servings: 9
Recipe submitted by SparkPeople user PRECIOUS1166.
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Member Ratings For This Recipe
Although I thought the cornbead combo would be a good idea...it was not. It was difficult to layer and turned to mush anyways. I had to pick out all of the cornbread mush before serving. As for the chili..it was edible was not as flavorful as I would have liked. I won't be making again. - 10/30/12
I thought this recipe was okay. It was easy, so i might make it again for that reason. It's kind of deceiving that you think you're getting cornbread, but it's really just polenta. Maybe that should be noted in the recipe. My boyfriend thought it lacked a lot of flavor. - 2/10/12
3.5 stars: I cut the recipe in half. As others said, there wasn't enough cornbread to spread on top. Wetting your hands REALLY HELPS spread what you do have. Good with Salsa. Husband had 3 servings and said it tasted good. I'm a bad cook, so I can't ask for much more than that! - 10/15/10