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9104 BUTLER ROAD, SAUQUOIT, NY 13456

 

Now that fall weather is here, let's make some chili and cornbread!

Now that fall weather is here, let's make some chili and cornbread!

Chili and Cornbread Pie

    Filling

  • 1 stick of butter
  • 2 med onions, chopped
  • 2 hot peppers, chopped (can use sweet if you don't enjoy as much spice)
  • 2#'s ground beef 
  • 2Tbsp Chili powder
  • 1 Tbsp Smoked paprika (can use plain but smoked adds a ton of extra flavor)
  • 1/2 tsp each Salt, Pepper, Garlic powder and Onion powder
  • 1 (15.5oz) can of each Pinto, Black, and Kidney Beans, drained
  • 1 (28oz) can Crushed tomatoes

      Corn Bread topping

  • 2 lg eggs
  • 1 cup yogurt 
  • 1 1/2 C flour
  • 1/4 C Cornmeal 
  • 4 Tbsp Butter
  • 1 Tbsp brown sugar or honey
  • 1/2tsp each Salt, Paprika and Tumeric
  • 3 Tsp Baking Powder
  • 1/2 cup frozen corn kernels 

Directions

  1. Preheat oven to 350. In a large skillet melt butter, cook onions and peppers till soft, add ground beef and brown. 
  2. stir in spices, beans, and crushed tomatoes. ( if pan is not oven safe transfer to a 9x13 pan.
  3. in a food processer or mixing bowl, combine all of the topping ingredients and once all blended pour over chili.
  4. smooth topping to edges, and bake in hot oven for 35 mins. (broil top for 2-3 mins to give nice golden color if prefered) 
  5. Enjoy! 

Serves: 8

Prep time: 15mins (plus 35min baking time)

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