Spoon Bread Chili Pie Recipe (Cornmeal Topped Chili Bake)
This Spoon Bread Chili Pie recipe layers a beefy chili filling with a spoon-bread style cornmeal topping, then bakes it until set. The ingredients are simple, and the how-to is easy to follow—great for a cozy savory pie night.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to about 190°C / 375°F. Lightly grease a medium baking dish so serving is easy.
Cook the chili base
Brown the ground beef in a pot. Add onion and green pepper and cook until softened. Stir in garlic and cook briefly until fragrant.
Season and simmer
Mix in chili powder, salt, and black pepper. Add canned tomatoes, stir, and simmer 5–7 minutes to thicken slightly.
Add beans and corn
Fold in kidney beans and corn kernels. Warm through for 2–3 minutes; simmer a bit longer if the mixture looks too loose.
Make the cornmeal topping
Whisk milk, melted butter, and egg in a bowl. Add salt and cornmeal and stir until smooth. Mix in the cheddar-style cheese.
Assemble
Spread the chili filling in the baking dish. Spoon the cornmeal mixture over the top and gently level it out—don’t press it down.
Bake and rest
Bake for 35 minutes, until the top is set and lightly browned. Let it rest 5–10 minutes, then slice and serve.