Every year, I try to complete some sort of cornbread chili pie and am disappointed by how it turns out. A few cases are moving on when you mix cornbread and chili, but the main thing to worry about is that cornbread sucks up all the water around it. The chili becomes dry as it cooks, but the cornbread oddly remains dry! It’s a mystery of science!
This is my first time being very happy with a cornbread chili pie case. I created a super fatty chili that set as it cooled, so it was ideal to load inside the cornbread. I used a springform pan, so it was easy to pop out and fill it with so much chili.
The key was this Martha Stewart cornbread formula I struggled with a while back. It’s an odd formula to carry on its own, and it’s like 50% sour cream, but it works fantastic for stuffing things inside it! I used corn flour and cornmeal to make the batter less crumbly and better for holding all the chili.
Contents
What is Cornbread Chili Pie?
The skillet cornbread chili pie shows you the cornbread and chili condition of your dreams! First, there’s the perfectly seasoned floor turkey chili layer with plenty of spices, veggies, and beans. Then, it’s topped with different fluffy and tasty gluten-free cornbread. Can you?!
Finally, you’ll finish things off with your famous toppings like Greek yogurt, avocado, sliced cheddar, and a surplus of fresh cilantro. It is tasty, and this chili pie recipe is also so comfortable to make and customize!
Chili Pie Ingredients
Manure and Aromatics: To provide the bean stew layer a fabulous flavor, we’re reducing different vegetables, including onion, ringer pepper, crushed tomatoes, and congested chilies, with new garlic.
Ground Turkey: This formula functions admirably with ground turkey since it’s so brimming with protein that it pleasantly increases the bean stew flavors.
Spices and Tastes: high-grade stew powder, cumin, paprika, oregano, and dried flavors.
Kidney Beans: We’re adding kidney beans to make the stew layer more flavourful and effective!
Cornmeal and Without Gluten Flour: Yellow cornmeal and sans-gluten flour make the bread layer’s lower part.
Egg: You’ll require one huge egg for all the cornbread parts.
Ingredient substitutions
- You can replace ground beef with base chicken or ground turkey to make this cornbread chili pie. You can also use a meatless crumble to complete this chili pie vegetarian.
- To make this plate gluten-free, use a gluten-free corn muffin mix rather of a standard one. All of the other parts are dairy-free.
- To complete this dish dairy-free, just swap the milk and cheddar cheese out for a dairy-free alternative. There are many ways to make this chili and cornbread dish according to your tastes!
- This dish also works well with other veggies if you want to add any to the chili part. You could add finely chopped zucchini or a big handful of spinach.
How to Make a Chili Pie
Step 1: Complete the Chili in the skillet
- To start, preheat the oven to 500F. While the range is preheating, heat oil in a big oven-safe skillet over medium warmth.
- Then, sauté onions and peppers for 5 minutes and go to the side of the pan. Add the ground beef and boil it on the stove until it’s browned.
- Spice the beef generously with the seasoning mix while you finish boiling it. Then, pour the remaining chili elements into the skillet and stir to mix everything.
- Bring to a simmer and allow it to steam for almost 30 minutes, sometimes.
Step 2: Prepare Cornbread Filling
- Now, it is time to organize the cornbread topping. Then, combine the cornbread according to the box education.
- I usually use the Jiffy corn muffin mix, count extra milk, and blend in 1 cup of shredded cheddar cheese.
Step 3: Bake, Cool, and Serve
- Remove the warmth from the chili and evenly spread the cornbread batter over the top. The cornbread will appear like a thin layer, but it will boast up in the oven as it bakes.
- Lastly, bake for 20 minutes until the cornbread is cooked through. Let it cool some, do, and enjoy!
Storage and Reheating
Allow this chili pie formula to cool fully. Then, move it to the fridge in an airtight receptacle.
Pieces can be stored in an airtight refrigerator receptacle for up to four days. Reheat in the oven at 400 for 10 minutes until heated around.
Read also: Snoogle Pastry Recipe
Conclusion
After many tries, I’ve finally decided on the perfect chili cornbread pie. The legend used a springform pan to fill all that tasty, rich chili without drying it out. Using a cornbread formula incorporating sour cream and corn flour, the cornbread remained moist and kept the filling. I love how the bottom turkey, beans, and veggies absorbed all the sauces, completing a hearty layer underneath the cornbread. Adding shredded cheddar cheese to the cornbread mix offered it an extra kick of flavor. This formula is now a household choice!