Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Cornbread-and-Chili Pie 3.0 (85) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2018 Print Rate It 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 Rate it Print