This Easy Chili Pie, right here…
What can I say? Oh plenty, ‘chile, plenty.
And…GO!
This chili pie is:
- easy. duh!
- made of chili and cornbread. and you know how much I love cornbread.
- oh so tasty; one pan never last more than 2 days in this house. and there’s only two of us!
- cheap; most of the ingredients you probably already have on hand.
- just gorgeous. look at that presentation!
- easy. oh, wait… pretty sure I mentioned that already.
Ok, so… here’s the thing; cornbread and chili go together like peanut butter & jelly, chocolate & peanut butter, bacon and maple syrup…you feelin’ me? Cornbread alone is fantastic, but when you throw some chili and cheese on top… are you kidding me? You’ve got a simple, but amazing meal. Consider it a match made in culinary heaven and for that reason you should make it tonight, this weekend, and always.
So, go on. Preheat that oven ’cause “match made in culinary heaven” means you need to get on this ASAP.
Recipe for Easy Chili Pie
Recipe for Easy Chili Pie adapted from Kitchen Meets Girl. Cornbread base from Paula Deen.
Easy Chili Pie
Prep time
Cook time
Total time
Makes one 10 inch Chili Pie
Author: Mondo
Serves: 8
Ingredients
- 6 tablespoons melted butter or vegetable oil
- 1 cup cornmeal
- ¾ cup flour
- 3 tablespoons sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 1½ cups buttermilk
- 1 cup salsa verde
- 2 cans of preferred chili, 16 ounces each
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 2 teaspoons of Sriracha or to taste
- ½ medium onion, chopped
- 1 cup shredded cheese, any kind (I used white and sharp cheddar cheese)
- chopped cilantro, for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Lightly oil 10 inch skillet. Set aside.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt.
- In a large measuring cup or small bowl, melted butter or vegetable oil, eggs and buttermilk.
- Pour the buttermilk mixture into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the oiled skillet.
- Bake for 20-22 minutes.
- Meanwhile, in a medium bowl combine chili, salsa verde, onion powder, garlic powder, cumin and Sriracha.
- Chop onion and shred cheese. Set aside.
- After about 20 minutes, reduce heat to 350 degrees Fahrenheit and remove skillet from oven.
- With a fork, poke holes all over the cornbread and pour chili mixture on the top of the cornbread.
- Sprinkle onions over the chili mixture and cover with shredded cheese.
- Return to oven and bake for about 15 min or until cheese is melted.
- Remove skillet from oven and garnish with chopped cilantro.
- Let cool for 5 to 10 minutes before serving.
- Enjoy...preferably with an icy cold beer.
As usual you’re the great teaser with comments like cornbread, chili and cheese, then for the coup d’état you show enticing tongue-hanging pictures. Have you no mercy?
You can handle it, Felix. I have faith in you.
Great photos. Are you still using your D90?
Thanks Lee! Yeah, I used the D90 for this shoot, but I’m using the 5D for assignment work. For the D90 I’m now using the Nikon 60mm Macro lens and processing in Capture One Pro 8. The 60mm is the most optically perfect lens I have ever used with nearly zero distortion.
I have never made chili before, but since you have ensured me (twice) that it’s easy to make I am inclined to make it very soon. You are so right these photos are gorgeous, and they make me want to make this chill 🙂
Pang! I made mine with canned chili, that’s what makes it so easy. But if it was made with homemade chili,oh my lord…whole ‘nutha level! Thanks for reading.
Oh my gosh, really need to try this soon! It looks so good, and chilli is one of my favourites. Have to try this version!
Emma, please do! Half of my classmates wants me to bring pie for them this week. Now I have to share…hahaha! When you try it, let me know how it goes. Thanks for reading.
My hubby goes nutz for this kind of dish, I will have to try it soon!
Hey Christina! That would be amazing! I’d love to see your paleo version. Thanks for stopping by.
I have read this recipe 10 times and do not see any step involving the chili and when to put it in. I am assuming you put it in with the salsa but its not noted. Also if you use homemade chili would you have to drain the juice? My homemade is much juicier than canned.
Hey Sharon. Line 11 of the instructions tells you how and when to add the chili. If your chili is extra “juicy” I would advise you to drain it, before mixing in salsa, etc. Happy Baking!
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