Spoon Bread Chili Pie
Indulge in the cozy, comfort-food fusion of Spoon Bread Chili Pie, a hearty dish that layers rich, flavorful chili with a golden, fluffy cornmeal topping. Perfectly seasoned with chili powder, cumin, and paprika, the savory ground beef and bean filling is complemented by melty cheddar cheese for an irresistible base. Topped with a creamy, soufflé-like spoon bread made from a simple homemade batter of cornmeal, milk, and eggs, this casserole bakes to perfection with a rich, golden crust. Prepared in under an hour, this one-pan wonder is perfect for weeknight dinners or casual gatherings, and it serves up to six generously. Whether you're craving chili, cornbread, or both, this Spoon Bread Chili Pie delivers the best of both worlds in every spoonful!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 14.5 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sharp cheddar cheese, shredded
- 1 cup cornmeal
- 1.5 cups milk
- 2 tablespoons butter
- 2 large eggs, beaten
- 1.5 teaspoons baking powder
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles as it cooks. Drain any excess grease.
Add the diced onion to the skillet and sauté until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and paprika, and cook for an additional minute until the spices are fragrant.
Add the canned diced tomatoes, kidney beans, salt, and pepper to the skillet. Stir to combine, then bring to a simmer. Let the mixture cook for 8-10 minutes, allowing the flavors to meld.
Transfer the chili mixture to a greased 9x13-inch baking dish and spread it out evenly. Sprinkle 1 cup of shredded cheddar cheese over the chili.
In a medium saucepan, heat the milk and butter over low heat until warm and the butter is melted. Slowly whisk in the cornmeal. Continue to cook for 2-3 minutes, stirring constantly, until the mixture begins to thicken. Remove from heat.
In a separate bowl, whisk together the beaten eggs and baking powder. Gradually stir the egg mixture into the cornmeal mixture, making sure everything is well combined.
Pour the cornmeal batter over the chili and cheese in the baking dish, spreading it evenly to cover the filling.
Bake the dish in the preheated oven for 25-30 minutes, or until the spoon bread topping is golden brown and set.
Let the Spoon Bread Chili Pie cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 6.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 280 mg | 22% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
