Posted on by Lia Fireheart

Cornbread Cornbread Chili Pie

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Cornbread Cornbread Chili Pie

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 1 lb ground beef

  • 1 lb ground pork

  • 2 (1.75 oz each) packets chili seasoning

  • 1 (14 oz) can diced tomatoes

  • 2 tablespoons tomato paste

  • 2 cups chicken broth

  • 1 cup frozen corn, divided

  • 1 (16 oz) can kidney beans, drained

  • Kosher salt and freshly ground black pepper, to taste

  • Cornbread Topping

  • 1 cup yellow corn meal

  • 1 cup all purpose flour

  • 1/2 cup sugar

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 2/3 cup water

  • 3 eggs

  • 1/2 cup vegetable oil

Directions

  • Preheat oven to 375°F.
  • In a 10-inch cast iron skillet, heat olive oil over medium-high heat until shimmering.
  • Add onion and cook 1 minute. Add garlic and cook 1 minute more.
  • Add ground beef and pork, and cook until meat is no longer pink. Drain off any excess fat.
  • Stir in chili seasoning, diced tomatoes, and tomato paste. Reduce heat to medium and stir 1 minute, then pour in chicken broth.
  • Reduce heat to low and let simmer 5 minutes, stirring occasionally.
  • While meat simmers, make the cornbread mixture:
  • Stir together cornbread ingredients. Stir in 1/2 cup of the corn and set aside.
  • Stir kidney beans and remaining corn into meat mixture. Pour cornbread batter over meat mixture and bake until golden brown on top, 35-45 minutes.
  • Let rest 10 minutes before serving. Enjoy!

Notes