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A portion of chilli cornbread pie on a black and white patterned dinner plate, garnished with some sour cream, chopped jalapenos and sliced avocado on the side.

Chilli Cornbread Pie

By: Deborah
This Chilli Cornbread Pie combines rich, spiced chilli with a golden cornbread topping for the ultimate comfort food. Easy to make, freezer-friendly, and perfect for family dinners. 
PREP: 15 minutes
COOK: 1 hour 15 minutes
TOTAL: 1 hour 30 minutes
Course: Main
Cuisine: Mexican
Servings: 6 people
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Equipment

Ingredients

  • 500 g (1.1 lb) beef mince
  • salt and freshly ground black pepper
  • 1 large onion (approx. 180g) chopped
  • 1 green pepper deseeded and diced
  • 1 red pepper deseeded and 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
  • 400 g (14.1 oz) tin chopped tomatoes
  • 300 ml (1 ⅓ cups) chicken stock
  • 2 tsp brown sugar (any kind)
  • 3 tbsp of chopped jalapeños (fresh or pickled), plus extra to serve
  • a small bunch of coriander (approx. 10g) finely chopped
  • sour cream to serve

For the cornbread topping:

  • 100 g (3.5 oz) instant polenta
  • 200 g (7.1 oz) plain flour
  • 2 tsp baking powder
  • 2 eggs
  • 250 ml (1 cup) whole milk
  • 100 ml (½ cup) natural yogurt
  • 50 g (1.8 oz) butter melted
  • 175 g (6.2 oz) red leicester or mature cheddar grated
  • salt and freshly ground black pepper

Instructions

  • Heat a large shallow casserole on a high heat. Crumble in the mince and season. Cook for about 5 minutes, breaking up the meat, until browned all over and crisp at the edges.
  • 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. Heat the oven to 190C/fan 170C/gas 5.  Add half the jalapeños and coriander, and simmer for 5 minutes.  Check the seasoning, adding more if needed.
  • Make the cornbread – in a bowl, beat together the polenta, 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 to 30 minutes or until risen and golden. Leave for 5 minutes before serving. Serve with extra jalapeños and sour cream.

Notes

  • Optional protein variations:
    • Use turkey mince for a lighter, but still hearty, version.
    • For a vegetarian option, replace the beef mince with mixed beans, lentils and sweetcorn, and use vegetable stock.
    • Add chorizo or spicy sausages for a smoky sausage chilli.
  • This chilli cornbread pie recipe is easily adapted if you’re cooking for less people - just use a smaller casserole or transfer the chilli mixture into a small ovenproof dish before topping it with the cornbread mixture and baking it in the oven.
 
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Nutrition

Calories: 699kcal | Carbohydrates: 56g | Protein: 33g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1160mg | Potassium: 818mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2087IU | Vitamin C: 52mg | Calcium: 462mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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