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Cornbread-and-Chili Pie

Recipe photo courtesy of Jonathan Lovekin
Total Time Prep Servings

Ingredients

Filling

Topping

Directions

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86
  • MS11718927
    13 OCT, 2016
    Made this for a fall weekend at our cabin and easily covered dinner for 6 with leftovers. I also added cumin, plus a shake of red pepper flakes. Really easy to pull together and a real crowd-pleaser!
    Reply
  • 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.
    Reply
    • MS12087005
      5 OCT, 2016
      I always read the reviews prior to experimenting with a featured recipe. The additions of this earlier review reminds me of the Tamale Pie that I remember from childhood. I wholeheartedly agree that adding the cumin and chili powder is crucial. I use a can of Green Giant's Mexicorn (I'll have to try frozen!), and my final addition is sliced black olives. A wonderful "one-dish, weeknight" dinner.
  • Adams_615hotma
    22 SEP, 2016
    Such a fun Fall dish all in one pot we loved it !!!!!
    Reply

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