- Home
- Recipes
- Meat and poultry
- Chilli cornbread pie
Chilli cornbread pie
Published: March 17, 2019 at 12:02 PM
Save recipe
Serves 6
Easy
Total time: 1 hr and 30 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Add a kick to your midweek meal with our comforting beef chilli pie complete with cornbread topping. Serve with extra jalapeños and a dollop of soured cream
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this chilli cornbread pie, then check out our classic recipes for cornbread and chilli con carne.
Want to see this content?
This page contains content provided by YouTube. We ask for your permission before anything is loaded, as YouTube may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow YouTube and its required purposes.
Accept and continue
Ingredients
Nutrition
-
500g beef mince
-
1 large onion
chopped
-
1 green pepper
diced
-
1 red pepper
diced
-
2 cloves garlic
crushed
-
2 tsp dried oregano
-
2 tsp ground cumin
-
1 tbsp medium or hot chilli powder
-
1 tsp celery salt
(optional)
-
1 tbsp tomato purée
-
400g tin chopped tomatoes
-
300ml chicken stock
-
(any kind) 2 tsp brown sugar
-
3 tbsp of chopped jalapeños (fresh or pickled)
plus extra to serve
-
a small bunch coriander
finely chopped
-
to serve soured cream
CORNBREAD TOPPING
-
100g instant polenta
-
200g plain flour
-
2 tsp baking powder
-
2 eggs
-
250ml whole milk
-
100ml natural yogurt
-
50g butter
melted
-
175g red leicester or mature cheddar
grated
Nutrition: per serving
- kcal683
- fat36g
- saturates18.5g
- carbs50.1g
- sugars11.9g
- fibre5.9g
- protein36.7g
- salt2g
Ad
Method
-
step 1
Heat a large, non-stick pan. Crumble in the beef and season. Cook, breaking up the meat, until browned all over and crisp at the edges.
-
step 2
Add the onion, peppers and garlic, stir and cover, then cook on a low-medium heat for 10 minutes. Add the oregano and spices, and cook for 2 minutes, then stir in the tomato purée, tomatoes, chicken stock and sugar. Bring to a boil then turn down and simmer for 20 minutes until thickened but still saucy. Add 1/2 the jalapeños and coriander, and simmer for 5 minutes. Tip into a large ovenproof dish.
-
step 3
Heat the oven to 190C/fan 170C/gas 5. To make the cornbread, beat together the polenta, plain flour, baking powder, eggs, milk, yogurt and melted butter. Stir in the cheese, the rest of the jalapeños and coriander, and season. Spoon on top of the chilli. Bake for 25-30 minutes or until risen and golden. Leave for 5 minutes before serving. Serve with extra jalapeños and soured cream.
Check out more of our best comforting pie recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue