Chili Cornbread Pie

Total Time
35mins
Prep 5 mins
Cook 30 mins

This recipe comes from Lickety-Split Meals by Zonya Foco RD, CHFI, CSP. I have not tried it, but it sounds good. This comes from the Oven-Exercise-Eat section, so head out for a quick walk while it bakes!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Combine the first five ingredients in a 9x13 baking dish.
  3. Combine the next four ingredients in a bowl, using a fork to make sure everything is well mixed.
  4. Add the skin milk and oil to the dry mixture.
  5. Pour the batter over the bean mixture.
  6. Bake for 30 minutes.

Reviews

(1)
Most Helpful

I thought I would really like this, because it is very similar to a cornbread-topped chili recipe that I have made for years. However, the big problem is that I did not like the canned chili. I think this would be great if you substituted homemade chili for the canned, and then proceeded as written, I also added some diced red jalapeno for a little kick. Those who like canned chili, though, will probably rate this higher. Thanks for sharing. Made for Spring PAC 2011.

JackieOhNo! March 21, 2011

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