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Ingredients
- 1pound ground beef
- 1medium onion, finely chopped
- 1cup rinsed and drained canned black beans
- 1cup corn, drained, canned or frozen (thawed if frozen)
- 1cup tomato sauce
- 1cup beef or chicken broth
- ½cup diced green bell pepper, optional
- 1tablespoon chile powder
- ½teaspoon ground cumin
- 1½teaspoons salt, plus more to taste
- ¼teaspoon black pepper, plus more to taste
- ¾cup cornmeal
- 1tablespoon flour
- 1tablespoon sugar
- 1½teaspoons baking powder
- 1egg
- ⅓cup milk
- 1tablespoon vegetable oil
Cooking-oil Spray for Greasing Pan
Nutritional analysis per serving (6 servings)
449 calories; 24 grams fat; 7 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 21 grams protein; 708 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and ¼ teaspoon black pepper. Simmer for 15 minutes. Set aside.
- Step 2
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
Private Notes
Comments
Use a dutch oven for browning the meat and for cooking the pie - one less pan the wash.
This is a favorite dish in my house. I needed a dairy free alternative, so I substituted 1/3 cup water and an extra teaspoon of oil for the milk. Also, I think the salt in the cornbread perhaps should be 1/2 tsp - the recipe calls for 1 1/2 tsp salt, and if 1 tsp goes into the chili, that leaves 1/2 for the cornbread (which comes out a little salty if you add a whole tsp). I have also been know to throw a can of chopped green chiles into the meat, which is a nice addition.
This was a big hit, I will definitely make it again. Cornbread was perfect texture, spices in the meat and bean mixture not too spicy, just right.
I sprinkled grated cheddar on top of the meat-bean mixture before topping with the cornbread mixture. I also added some to the cornbread before baking.
Because the recipe calls for one cup of a few items, leaving me with leftover canned ingredients, I decided to double the recipe, which gave me an extra pie to freeze for another night. Perfect!
I thought the cornbread topping was skimpy, not enough to spread over all the casserole, next time I will double that portion. We like our food a bit spicy, I doubled the chili powder, and as others suggested I added grated cheddar cheese on top of the meat before putting the cornbread on top.
Double cornbread recipe next time, the ratio seemed fine, but it didn’t fully cap the top of the dish as photographed. I added a poblano, salsa and chiles. Very good.
I increased the cornbread mixture by one-half, and used a half tablespoon of chile powder (it was all I had at the time) and a half tablespoon of smoked paprika. Also cut back a bit on the tomato sauce. Came out great!