Description
Cheddar chili cornbread pie blends hearty Southwestern flavors into a comforting one-pan meal. Rich cheese, spicy peppers, and warm cornbread create a delicious harmony that brings Mexican-inspired comfort straight to your dinner table.
Ingredients
Scale
Protein:
- 1.5 pounds extra lean ground beef
- 1 can (14 ounces) cannellini beans, drained and rinsed
- 2 large eggs
Vegetables and Seasonings:
- 1 large yellow onion (diced)
- ½ cup diced yellow onion
- 4 cloves garlic (minced)
- 1 roasted red or fresh bell pepper, diced
- 1.5 cups corn
- 1 can (14.5 ounces) petite diced tomatoes
- 1 tablespoon + 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cayenne pepper
- Salt and fresh black pepper
Baking and Dairy Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 3 tablespoons melted butter
- ½ cup sour cream (plus more for serving)
- 2 cups shredded sharp cheddar cheese (divided)
Instructions
- Sauté diced onions, bell peppers, and minced garlic in olive oil (29.5 milliliters or ) over medium heat, seasoning with a pinch of salt and pepper until vegetables soften and become translucent, approximately 4-5 minutes.
- Add ground beef to the pot, breaking it into small crumbles while cooking. Once meat browns completely, incorporate chili powder, ground cumin, dried oregano, cayenne pepper, salt, and ground black pepper. Continue cooking for an additional 2 minutes to develop robust flavors.
- Pour in diced tomatoes, kidney beans, and corn kernels. Gently raise heat to establish a steady simmer, stirring occasionally to prevent sticking. Allow mixture to cook and thicken for 20-25 minutes.
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Generously grease a 9×13 inch (23×33 centimeter) baking dish with butter to prevent sticking.
- In a large mixing bowl, thoroughly combine all-purpose flour, cornmeal, baking powder, and salt. Fold in of shredded cheddar cheese and finely chopped onions.
- In a separate bowl, whisk eggs, whole milk, melted unsalted butter, and sour cream until smooth and well-integrated. Gently fold wet ingredients into dry ingredients, mixing minimally to maintain a light texture.
- Spread chili mixture evenly across prepared baking dish’s bottom. Carefully distribute cornbread batter over chili, avoiding complete mixing. Sprinkle remaining of cheddar cheese across the top.
- Bake for 20-22 minutes, or until cornbread turns golden brown and a toothpick inserted into the center emerges clean. Let casserole rest for 7-10 minutes before serving. Accompany each portion with a dollop of sour cream.
Notes
- Customize this hearty one-pot wonder by switching ground beef with turkey or plant-based crumbles for a lighter twist.
- Spice lovers can amp up heat by adding extra cayenne or including diced jalapeños directly into the chili base.
- Freezer-friendly meal that stays delicious for up to three months when stored in an airtight container.
- Make ahead by preparing chili layer a day early, which intensifies flavor and reduces overall cooking time.
- Fresh toppings like chopped cilantro, green onions, or a dollop of Greek yogurt elevate this comfort food classic.
- Prep Time: 25 minutes
- Cook Time: 47 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 462 kcal
- Sugar: 4 g
- Sodium: 710 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 115 mg