Chili Con Carne Corn Bread Pie
User Reviews
4.9
20 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
591 kcal
-
Course
Baked Goods
Chili Con Carne Corn Bread Pie
Report
These pies are filled with Chili Con Carne and topped with corn bread! The corn bread batter only takes a few minutes to make. You can make on large pie or individual pies. You can also add vegetables into the filling - corn and peas would go especially well.
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Ingredients
- 4 cups shredded beef chili con carne
- 1 tbsp parsley finely chopped (optional, fresh
Corn Bread Topping
- 1/2 cup butter melted
- 3 egg
- 1 cup milk
- 1/2 cup polenta Note 3, or cornmeal
- 1 1/2 cups self-raising flour or 3 tsp baking powder plus 1 1/4 cups + 3 tbsp of plain flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1 cup canned creamed corn
Instructions
- Preheat oven to 180C/350F.
- Place 1 cup of Shredded Beef Chili Con Carne into 4 individual pie dishes, or 1 large pie dish.
- Combine Corn Bread Topping dry ingredients in a bowl and given them a quick stir to combine.
- Add Corn Bread Topping wet ingredients and mix to combine until lump free.
- Pour corn bread mixture over filling so it is about 1.5 cm / 1/2" thick.
- Place pie in the oven and bake for 20 to 30 minutes until golden brown on top. If making one large one, it will take closer to 35 minutes. To test for doneness, insert a skewer in the middle of the corn bread and make sure it comes out clean. If there is batter on the skewer, return to oven.
- Allow to rest for 5 minutes before serving, garnished with fresh parsley.
Notes
- As tempting as it is to pour a lot of batter onto the filling, don't make it much thicker than 1.5 cm / 1/2" because otherwise you will need to bake it until the top is very brown before the centre of the corn bread is cooked.
- Because of this, it is better to make this pie in a dish so it is flatter rather than deep. The individual pie dishes I used are rectangle in shape, 15cm x 12cm (6" x 5") and 4 cm/ 1.4" deep.
- You will probably have some batter left over - about 1/4 to 1/3 of it. It is difficult to make the exact amount required, especially because pie dishes differ in shape and size. If you have any batter left over, spoon it into greased ramekins or muffin tin trays and bake it at the same time as the pie. A standard muffin size corn bread will take about 15 to 20 minutes to bake.
- Polenta is not really an ingredient, it is a porridge type dish made from cornmeal. It's the Italian equivalent of mashed potatoes! But in Australia, cornmeal - fine yellow grains - is sold as "polenta", which is confusing. In most of the rest of the world, it is sold as cornmeal.
- The nutrition takes into account that approximately 1/4 of the corn bread batter is leftover and not used for the pie.
Nutrition Information
Show Details
Serving
387g
Calories
591cal
(30%)
Carbohydrates
78.5g
(26%)
Protein
22.9g
(46%)
Fat
21.2g
(33%)
Saturated Fat
11.2g
(56%)
Cholesterol
124mg
(41%)
Sodium
1185mg
(49%)
Potassium
116mg
(2%)
Fiber
8.3g
(33%)
Sugar
20.2g
(40%)
Vitamin A
1050IU
(21%)
Vitamin C
4.1mg
(5%)
Calcium
110mg
(11%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Serving | 387g | |
| Calories | 591cal | 30% |
| Carbohydrates | 78.5g | 26% |
| Protein | 22.9g | 46% |
| Fat | 21.2g | 33% |
| Saturated Fat | 11.2g | 56% |
| Cholesterol | 124mg | 41% |
| Sodium | 1185mg | 49% |
| Potassium | 116mg | 2% |
| Fiber | 8.3g | 33% |
| Sugar | 20.2g | 40% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 110mg | 11% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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