Chilli Cornbread Pie

This chilli cornbread pie appeared on the cover of the March 2019 Olive magazine...I didn't make it at the time, but after flicking through some magazines I'd kept a hold of, I decided it was time to give it a go!   We love chilli con carne and cornbread, so making a pie with the 2 seemed like a very good idea.

It's a perfect meal to enjoy any day of the week.   The comforting beef chilli is made into a pie with a yummy cheesy chilli cornbread topping. Serve with extra jalapeños and a dollop of sour cream on the side...it's full of flavour and delicious - you'll want more!!

Tip

• This chilli cornbread pie recipe is easily adapted if you’re cooking for less people - just use a smaller casserole or transfer it into a small ovenproof dish before baking it in the oven.

Other Recipes

You might also like to try:

• beef dishes
• pulled chicken and black bean chilli
• slow-cooker cheesy chilli mac
• slow-cooker chilli con carne
• beef brisket chilli con carne (thermomix TM6 only)
• slow cooked chilli
• texas cornbread (thermomix)

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Ingredients

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

For the cornbread topping:

• 100g instant polenta
• 200g plain flour
• 2 tsp baking powder
• 2 eggs
• 250ml whole milk
• 100ml natural yogurt
• 50g butter, melted
• 175g red leicester or mature cheddar, grated
• salt and freshly ground black pepper

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Instructions

1. 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.
2. 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.
3. 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.

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