Cornbread and Chili Pie Recipe

Want to win over all of your friends — and quite possibly first place at the county fair? Whip up a batch of homemade chili and put it in a pie … cornbread pie.

Chili is easy to make ahead, keeps and reheats well, and feeds a crowd with maximal flavor and minimal effort. A simmering pot of chili will warm up any occasion; it’s the quintessential dish for both family meals and stress-free entertaining. The twist here: a buttermilk batter spread on top that’s baked for 20 minutes to form a flaky, buttery crust.

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All it takes is one pan or skillet to make your chili-pie dreams come true. Create the filling with a homemade chili recipe to your liking. In another bowl, whisk the buttermilk and cornmeal mixture to create the top. Bake for 20 minutes, and then let it cool on the windowsill, y’all.

If you’re looking for a recipe that will warm the cockles of your Southern heart, this is it. Picnic table and sweet tea recommended, but not required.

Filling
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

Topping
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.

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