Cornbread Pie

Cornbread Pie

This is the original one dish meal. It’s like having chili and cornbread in one pan. You can feed a hungry family of 5 for about $15, even today.

You can substitute your favorite cornbread mix for the bottom half of this recipe. You will need a mix to make 12 regular muffins. 

Yield: 6 or 8 servings

Time: 1 hour

Special Equipment: Large skillet that will go in the oven. Cast Iron is the skillet of choice!

Preheat oven: 425

1 lb ground meat (turkey or Impossible work well and have  little fat) 

1 bell pepper, any color or a combination, diced

1 med onion (chopped)

5 cloves garlic

1 tbsp olive oil

2 tbs cumin

2 tbs oregano

1 tbs basil

2 tbs chili powder

1 tsp cayenne power (more or less to taste)

1 can tomato paste

1 can diced tomatoes

1 can chili beans

1 cup frozen corn

Saute meat, peppers, onion, and garlic in the olive oil until the onion is transparent and tender. Add remaining ingredients and reduce over medium heat until the liquid level is below the meat mixture and the whole affair is thick (about 30 minutes). 

While this is happening mix together in another bowl:

1 ½ cup yellow corn meal

½ cup wheat flour

4 tbs baking powder

1 tsp salt

¼ cup sugar

2 eggs

¼ cup olive oil

1 cup milk

Spoon the cornbread mixture over the top of the meat mixture. Put in the preheated oven and bake until the cornbread is light brown (about 20 minutes). Spoon mixture into bowls and serve. Pass the cheese and jalapenos.