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Cornbread-and-Chili Pie

  • Prep:
  • Total Time:
  • Servings: 8
Cornbread-and-Chili Pie

Photography: Jonathan Lovekin

Source: Martha Stewart Living



  • 2 tablespoons safflower oil
  • 1 onion, minced (about 1 1/4 cups)
  • 2 carrots, cut into a 1/4-inch dice (about 1 cup)
  • 4 cloves garlic, minced (about 2 tablespoons)
  • Coarse salt
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 2 pounds 85 percent–lean ground beef
  • 1 can (14.5 ounces) whole peeled tomatoes, chopped, juices reserved
  • 1 can (15.5 ounces) pinto beans, rinsed and drained


  • 3/4 cup all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons baking powder
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted


  1. Filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.

  2. Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.

  3. Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.

  4. Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

Reviews (1)

  • bluestudio 3 Feb, 2015

    This was a good dish for a cold night. For me, no chili dish is complete without cumin, so I added that as well as ancho chili powder for some smokiness. Also added frozen sweet corn with the pinto beans.

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