Try this chilli cornbread pie, then check out our classic recipes for cornbread and chilli con carne.


  • 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


  • 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


  • 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.


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