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  • Chili Pie With Cornbread Topping

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    Ingredients

    • 1 c. minced onion
    • 1 c. minced green bell pepper
    • 1/2 lb grnd chuck
    • 1 c. no-salt-added whole kernel corn liquid removed
    • 2 tsp chili pwdr
    • 1 tsp grnd cumin
    • 1/2 tsp sugar
    • 1/2 tsp garlic pwdr
    • 3/4 c. water
    • 16 ounce pinto beans (1 can) liquid removed
    • 14 1/2 ounce no-salt-added stewed tomatoes (1 can) undrained and minced
    • 6 ounce tomato paste (1 can)
    • 4 ounce minced green chiles (1 can) liquid removed
    • 1/2 c. all-purpose flour
    • 1/2 c. yellow cornmeal
    • 1 tsp baking pwdr
    • 1/8 tsp salt
    • 1/2 c. nonfat buttermilk
    • 1 x egg white lightly beaten

    Directions

    1. Cook onion, green bell pepper, and grnd chuck in a large, ovenproof skillet over medium heat till meat is browned, stirring to crumble. Drain well; set aside.
    2. Wipe drippings from skillet with a paper towel. Return meat mix to skillet; add in corn and next 9 ingredients, stirring well. Bring to a boil; cover, reduce heat to medium-low, and cook 10 min, stirring occasionally. Remove from heat; set aside.
    3. Combine flour and next 3 ingredients in a bowl. Combine buttermilk and egg white; add in to dry ingredients, stirring just till moistened. Spoon proportionately over meat mix.
    4. Bake at 400 degrees for 13 min or possibly till wooden pick inserted in center of corn bread comes out clean.
    5. Yield: 5 servings (serving size: 2 c.).

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