Chili Cornbread Pie

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Chili Cornbread Pie

3.5 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 305.0
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 717.2 mg
  • Total Carbs: 56.8 g
  • Dietary Fiber: 11.6 g
  • Protein: 11.0 g

View full nutritional breakdown of Chili Cornbread Pie calories by ingredient
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Number of Servings: 9

Ingredients

    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

Directions

Heat the oil in a large pot over medium heat and cook the onion for 10 minutes. Add the green pepper, corn, green chilies, tomatoes, tomato sauce, garlic powder, oregano, basil, chili powder and salt and pepper and cook for 5 minutes.
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



  • 2 of 2 people found this review helpful
    I agree that it was hard to spread the top "crust" so I put 1 dollop on top for each person. Also, I made a half recipe in an 8in x 8in pan. Perfect for portion control in a 4 person household. - 9/15/10

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  • 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

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  • 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

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  • The recipe itself was quite good. I think next time I'd make more of the cornbread or make it differently, but my husband and I did enjoy it. (I also used dry pinto beans which I soaked and cooked, which probably cut down the sodium further.) - 9/18/11

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  • This was pretty good for a low cal meal. The crust was hard to spread and there wasn't enough for the top and bottom of a halved recipe. I used fresh tomatoes in a food processor and it was good. Also budget friendly as it uses beans for the protein. - 6/22/11

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