Description
This Chili Con Carne Corn Bread Pie is a comforting and hearty dish featuring a rich shredded beef chili con carne base topped with a golden, moist corn bread crust. Perfect for a family meal, this recipe combines spicy, savory flavors wrapped in a satisfying bread topping that bakes to a delicious crisp finish.
Ingredients
Scale
Filling
- 4 cups Shredded Beef Chili Con Carne
- 1 tbsp fresh parsley, finely chopped (optional)
Corn Bread Topping
- 1/2 cup melted butter
- 3 eggs
- 1 cup milk
- 1/2 cup polenta / cornmeal
- 1 1/2 cups self raising flour (or 3 tsp baking powder plus 1 1/4 cups + 3 tbsp plain flour)
- 1/2 cup sugar
- 1/4 tsp salt
- 1 cup canned creamed corn
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s ready for baking the pie.
- Assemble Filling: Spoon 1 cup of the Shredded Beef Chili Con Carne into each of 4 individual pie dishes, or into one large pie dish.
- Mix Dry Ingredients: In a bowl, combine the dry ingredients for the corn bread topping — self raising flour, polenta, sugar, and salt — and stir to blend.
- Add Wet Ingredients: Add melted butter, eggs, milk, and creamed corn to the dry mix. Stir thoroughly until you achieve a smooth, lump-free batter.
- Top Filling: Pour the corn bread batter evenly over the chili con carne filling, spreading it to a thickness of about 1.5 cm (1/2 inch).
- Bake: Place the pies in the oven and bake for 20 to 30 minutes if using individual dishes, or about 35 minutes for one large pie, until the top is golden brown. Test for doneness by inserting a skewer into the corn bread; it should come out clean.
- Rest and Garnish: Remove from oven and let the pies rest for 5 minutes. Garnish with fresh parsley before serving for a fresh, herbal finish.
Notes
- You can use either 4 individual pie dishes or one large pie dish depending on your preference.
- If self raising flour is unavailable, substitute with plain flour plus baking powder as directed.
- Be sure to allow the corn bread topping to set slightly after baking for easier slicing.
- The recipe contains moderate sugar in the topping; for a less sweet version, reduce sugar slightly.
- Leftover pie can be refrigerated for up to 2 days and reheated in the oven for best results.
