Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Cornbread-and-Chili Pie 3.0 (85) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 19, 2018 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 5 mins Servings: 8 Ingredients Filling 2 tablespoons safflower oil 1 onion, minced (about 1 ¼ cups) 2 carrots, cut into a ¼-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 Topping ¾ cup all-purpose flour ¾ cup fine yellow cornmeal 1 tablespoon sugar 1 ½ teaspoons coarse salt 1 ½ teaspoons baking powder 1 cup buttermilk 2 large eggs, lightly beaten 2 tablespoons unsalted butter, melted Directions 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. 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. 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. Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving. Jonathan Lovekin Print