Chilli Cornbread Pie

Cornbread is often served alongside a chilli con carne – here it’s the pie lid!

By The Good Housekeeping Cookery TeamPublished: 11 October 2016

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

1 hr 25 mins

Total Time:

1 hr 40 mins

Cal/Serv:

516

Ingredients

1 Tbsp.
vegetable oil
500 g
lean beef mince
1
large onion, chopped
1
red pepper, chopped
2
garlic cloves, crushed
2 tsp.
cumin
1 tsp.
ground coriander
1/4 - 1/2 tsp chilli flakes, to taste
1 Tbsp.
tomato puree
2 tsp.
dried oregano
2
x 400 g tin chopped tomatoes
400 g
tin kidney beans, drained and rinsed
300 ml
buttermilk
25 g
butter, melted and cooled slightly
2
medium eggs
200 g
polenta (not instant)
3/4 tsp.
bicarbonate of soda
100 g
Cheddar cheese, grated

Directions

1. Step 1
  Heat oil in a large pan over a high heat and fry the mince until golden, stirring regularly. Add the onion and pepper and cook until softened, about 5min. Stir in the garlic, spices and tomato puree and cook for 1min, then add the oregano, tomatoes and seasoning. Bring to the boil, cover and simmer for 40min, removing lid for final 5min to reduce slightly. Stir in the kidney beans. Tip mince mixture into a 2.3litre (4 pint) ovenproof dish.
2. Step 2
  Preheat oven to 200°C (180°C fan) mark 6. In a large jug, whisk together the buttermilk, butter and eggs. In a large bowl stir the cornmeal and bicarbonate of soda together with 1/2tsp salt. Pour the wet ingredients into the dry and stir until combined.
3. Step 3
  Pour cornbread mixture over the chilli and sprinkle with cheese. Bake for 25-30min until golden. Serve with green vegetables or salad.
  
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Preparation Time: 15min

Cooking Time: 1hr 25min

Per Serving:

Calories: 516
Fibre: 7 g
Total carbs: 40 g
Sugars: 11 g
Total fat: 23 g
Saturated fat: 10 g
Protein: 34 g

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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